[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-normes-hygiene-livraison-restaurant":3,"blog-related-en-normes-hygiene-livraison-restaurant":19,"blog-neighbors-en-normes-hygiene-livraison-restaurant":75},{"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},1025,410,"en","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.","Delivery adds a critical step in the food safety chain. The dish leaves your kitchen, is transported by a third party, and arrives at the customer 20 to 40 minutes later. Each step is a potential risk that you must manage.\n\nTemperature is the number one enemy. Hot dishes must remain above 63 degrees, and cold dishes must remain below 4 degrees. Use insulated packaging for hot dishes and gel packs for cold preparations (sushis, salads, desserts).\n\nThe packaging must be airtight and tamper-evident. Use security stickers that clearly show if the bag has been opened. This protects both the customer (assurance that the dish hasn't been touched) and you (proof in case of a complaint).\n\nTrain your team on the specific hygiene plan for delivery. The packaging area must be clean and dedicated. Hands must be washed before each packaging. Containers must be stored in a clean and dry place.\n\nDocument your procedures. In the event of a health inspection or customer complaint, being able to show that you have written procedures and that your team is trained is an important safeguard. Keep temperature logs, cleaning records, and training certificates.","8 min","2025-12-16T00:00:00.000Z","2026-05-15T08:59:52.000Z",13,"operations","bg-feature-cyan","Operations","\u003Cp>Delivery adds a critical step in the food safety chain. The dish leaves your kitchen, is transported by a third party, and arrives at the customer 20 to 40 minutes later. Each step is a potential risk that you must manage.\u003C/p>\n\u003Cp>Temperature is the number one enemy. Hot dishes must remain above 63 degrees, and cold dishes must remain below 4 degrees. Use insulated packaging for hot dishes and gel packs for cold preparations (sushis, salads, desserts).\u003C/p>\n\u003Cp>The packaging must be airtight and tamper-evident. Use security stickers that clearly show if the bag has been opened. This protects both the customer (assurance that the dish hasn’t been touched) and you (proof in case of a complaint).\u003C/p>\n\u003Cp>Train your team on the specific hygiene plan for delivery. The packaging area must be clean and dedicated. Hands must be washed before each packaging. Containers must be stored in a clean and dry place.\u003C/p>\n\u003Cp>Document your procedures. In the event of a health inspection or customer complaint, being able to show that you have written procedures and that your team is trained is an important safeguard. Keep temperature logs, cleaning records, and training certificates.\u003C/p>\n",[20,30,39,48,57,66],{"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",77.34217834472656,{"slug":31,"title":32,"excerpt":33,"readTime":11,"publishedAt":34,"categorySlug":35,"categoryColor":36,"categoryLabel":37,"relevance":38},"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.","2026-02-19T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",38.73517990112305,{"slug":40,"title":41,"excerpt":42,"readTime":43,"publishedAt":44,"categorySlug":45,"categoryColor":16,"categoryLabel":46,"relevance":47},"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",36.081871032714844,{"slug":49,"title":50,"excerpt":51,"readTime":52,"publishedAt":34,"categorySlug":53,"categoryColor":54,"categoryLabel":55,"relevance":56},"assurance-restaurant-livraison-protection","Restaurant insurance: protect yourself with delivery.","Essential insurance guarantees for a restaurant that delivers via platforms.","7 min","litiges","bg-feature-red","Disputes",36.06791687011719,{"slug":58,"title":59,"excerpt":60,"readTime":11,"publishedAt":61,"categorySlug":62,"categoryColor":63,"categoryLabel":64,"relevance":65},"menu-allergenes-restaurant","Allergens and restaurant menu: legal obligations, signage, and how to protect your clients","In France, the display of the 14 major allergens is a legal obligation since 2014. In 2025, delivery platforms will increasingly require this information. Practical guide to comply and reassure your customers.","2025-09-13T00:00:00.000Z","menus","bg-feature-orange","Menus",34.97525405883789,{"slug":67,"title":68,"excerpt":69,"readTime":11,"publishedAt":70,"categorySlug":71,"categoryColor":72,"categoryLabel":73,"relevance":74},"signaler-faux-avis-deliveroo","How to report a fake review on Deliveroo and protect your reputation","Negative fake reviews are a scourge for restaurateurs on Deliveroo. This guide explains the reporting procedure, the expected delays and complementary actions to protect your rating.","2026-02-15T00:00:00.000Z","avis-clients","bg-feature-blue","Client reviews",33.97146224975586,{"prev":76,"next":79},{"slug":77,"title":78},"vapiano-echec-relance","Vapiano: grandeur, decadence and renaissance",{"slug":80,"title":81},"brunch-toute-semaine-concept","7-day Brunch: the concept that’s booming"]