[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-hygiene-securite-alimentaire-livraison":3,"blog-related-en-hygiene-securite-alimentaire-livraison":19,"blog-neighbors-en-hygiene-securite-alimentaire-livraison":70},{"id":4,"groupId":5,"locale":6,"slug":7,"title":8,"excerpt":9,"contentMd":10,"readTime":11,"publishedAt":12,"updatedAt":13,"categoryGroupId":14,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"html":18},927,309,"en","hygiene-securite-alimentaire-livraison","Food hygiene and safety: specific rules for delivery","Delivery adds specific hygiene constraints. Here are the rules to follow to avoid incidents.","Delivery extends the time between preparation and consumption. This additional delay imposes specific hygiene precautions that many restaurateurs neglect.\n\nThe cold chain is critical. Cold dishes must remain below 4 degrees and hot dishes above 63 degrees. Between these temperatures, bacteria multiply exponentially.\n\nUse insulated bags for cold dishes (salads, sushi, desserts). The cost is approximately 0.50 EUR per bag but prevents food poisoning and associated complaints.\n\nAllergens must be clearly indicated on each dish. On platforms, systematically complete the allergen fields. An omission may have serious legal consequences.\n\nSeal each container with a security sticker. This ensures the customer that the dish was not opened during transport and protects you in case of a claim.\n\nTrain your team on the specifics of delivery: preparation timing (not too early, not too late), packaging order (cold first, hot last), verification of the order before closing the bag.\n\nDocument your procedures with a checklist displayed in the kitchen. In case of a sanitary inspection, this documentation proves your diligence and protects you.","8 min","2026-02-19T00:00:00.000Z","2026-05-15T08:59:36.000Z",8,"general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.","\u003Cp>Delivery extends the time between preparation and consumption. This additional delay imposes specific hygiene precautions that many restaurateurs neglect.\u003C/p>\n\u003Cp>The cold chain is critical. Cold dishes must remain below 4 degrees and hot dishes above 63 degrees. Between these temperatures, bacteria multiply exponentially.\u003C/p>\n\u003Cp>Use insulated bags for cold dishes (salads, sushi, desserts). The cost is approximately 0.50 EUR per bag but prevents food poisoning and associated complaints.\u003C/p>\n\u003Cp>Allergens must be clearly indicated on each dish. On platforms, systematically complete the allergen fields. An omission may have serious legal consequences.\u003C/p>\n\u003Cp>Seal each container with a security sticker. This ensures the customer that the dish was not opened during transport and protects you in case of a claim.\u003C/p>\n\u003Cp>Train your team on the specifics of delivery: preparation timing (not too early, not too late), packaging order (cold first, hot last), verification of the order before closing the bag.\u003C/p>\n\u003Cp>Document your procedures with a checklist displayed in the kitchen. In case of a sanitary inspection, this documentation proves your diligence and protects you.\u003C/p>\n",[20,30,37,46,55,64],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"haccp-pour-les-nuls-guide-complet-restaurant-2026","HACCP for Dummies: A Complete Guide for Restaurants in 2026 (method, principles, controls, connected solutions)","HACCP Explained Simply for Restaurateurs: 7 Principles, Practical Implementation, Mandatory Records, Deep-Fat Fryers, Connected Thermometers, Preparing a Sanitary Control for 2026.","14 min","2026-05-10T00:00:00.000Z","reglementation","bg-amber-600","Regulation",105.93226623535156,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":35,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":36},"meilleurs-logiciels-caisse-restaurant-2026","The 10 best restaurant POS software in 2026","Zelty, Innovorder, Popina, Cashpad, SumUp, Lightspeed, L'Addition, Square, Tactill, Zettle: A complete comparison of restaurant POS software for 2026.","12 min","2025-12-11T00:00:00.000Z",51.24226379394531,{"slug":38,"title":39,"excerpt":40,"readTime":11,"publishedAt":41,"categorySlug":42,"categoryColor":43,"categoryLabel":44,"relevance":45},"normes-hygiene-livraison-restaurant","Food hygiene and safety in delivery: the essential rules","Specific hygiene standards for delivery and how to comply to protect your clients and your reputation.","2025-12-16T00:00:00.000Z","operations","bg-feature-cyan","Operations",49.58571243286133,{"slug":47,"title":48,"excerpt":49,"readTime":50,"publishedAt":51,"categorySlug":52,"categoryColor":43,"categoryLabel":53,"relevance":54},"guide-haccp-livraison-restaurant","Food hygiene and safety in delivery: the HACCP guide","Hygiene rules apply from the kitchen to the client’s door. How to ensure food safety in delivery.","6 min","2025-09-27T00:00:00.000Z","flux","Flux",41.12641906738281,{"slug":56,"title":57,"excerpt":58,"readTime":59,"publishedAt":25,"categorySlug":60,"categoryColor":61,"categoryLabel":62,"relevance":63},"commission-just-eat-restaurant-france-pourcentage-2026","Commission Just Eat restaurant France 2026 : exact percentage, Self Delivery vs Delivery, hidden fees","Commission percentage Just Eat according to the Self Delivery (10-14%) or Delivery (28-30%) plan, hidden fees, quantified examples and strategies to reduce the total cost in 2026.","10 min","plateformes","bg-primary","Platforms",38.15654754638672,{"slug":65,"title":66,"excerpt":67,"readTime":68,"publishedAt":25,"categorySlug":60,"categoryColor":61,"categoryLabel":62,"relevance":69},"integrer-glovo-restaurant-fonctionnement-commission-2026","Glovo restaurant 2026: how it works, how to integrate, commission, alternatives","Everything you need to know about Glovo for restaurants in 2026: how it works, how to integrate with Glovo, commission, dark kitchen, and alternatives according to your market (France, Spain, Italy).","9 min",37.97286605834961,{"prev":71,"next":74},{"slug":72,"title":73},"preparer-restaurant-fetes-livraison","Prepare your restaurant for the holidays: delivery guide",{"slug":75,"title":76},"allergie-alimentaire-responsabilite","A client experiences an allergic reaction: who is responsible?"]