[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-preparer-controle-sanitaire-livraison":3,"blog-related-en-preparer-controle-sanitaire-livraison":19,"blog-neighbors-en-preparer-controle-sanitaire-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},1082,467,"en","preparer-controle-sanitaire-livraison","Preparing a restaurant for a health inspection: specifics for delivery","Health checks also apply to delivery. Here are the specific points to prepare.","Health checks (DDPP) now systematically include delivery activity within their perimeter. The specificities of delivery add additional points of control.\n\nChain of cold during packaging. Cold dishes must remain below 4 degrees between preparation and delivery. Monitor this time and ensure it remains below 30 minutes.\n\n2: Allergen labeling. Controllers verify that allergens are declared on the platforms and that the team knows the allergens of each dish. Test your team regularly.\n\nPoint 3: Traceability. You must be able to trace the origin of each ingredient used in an delivered order. Keep supplier delivery slips for at least 5 years.\n\nPoint 4: The packaging. Containers must be food-grade (food safety certificate). Recycled or diverted containers (non-food containers) are prohibited.\n\nPoint 5: HACCP training. At least one person on the team must have completed the mandatory food hygiene training. This training is valid for life but a refresher every 3 years is recommended.\n\nSelf-monitor monthly using the DDPP grid (available online). Correct the gaps before an inspector finds them.","6 min","2026-02-22T00:00:00.000Z","2026-05-15T09:00:01.000Z",8,"general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.","\u003Cp>Health checks (DDPP) now systematically include delivery activity within their perimeter. The specificities of delivery add additional points of control.\u003C/p>\n\u003Cp>Chain of cold during packaging. Cold dishes must remain below 4 degrees between preparation and delivery. Monitor this time and ensure it remains below 30 minutes.\u003C/p>\n\u003Cp>2: Allergen labeling. Controllers verify that allergens are declared on the platforms and that the team knows the allergens of each dish. Test your team regularly.\u003C/p>\n\u003Cp>Point 3: Traceability. You must be able to trace the origin of each ingredient used in an delivered order. Keep supplier delivery slips for at least 5 years.\u003C/p>\n\u003Cp>Point 4: The packaging. Containers must be food-grade (food safety certificate). Recycled or diverted containers (non-food containers) are prohibited.\u003C/p>\n\u003Cp>Point 5: HACCP training. At least one person on the team must have completed the mandatory food hygiene training. This training is valid for life but a refresher every 3 years is recommended.\u003C/p>\n\u003Cp>Self-monitor monthly using the DDPP grid (available online). Correct the gaps before an inspector finds them.\u003C/p>\n",[20,30,36,46,55,64],{"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",130.95533752441406,{"slug":31,"title":32,"excerpt":33,"readTime":11,"publishedAt":34,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":35},"formation-haccp-livraison-specifique","HACCP training adapted to delivery: what changes","Classic HACCP does not cover the specific risks of delivery. Here are the points to add.","2025-10-08T00:00:00.000Z",39.56549072265625,{"slug":37,"title":38,"excerpt":39,"readTime":40,"publishedAt":41,"categorySlug":42,"categoryColor":43,"categoryLabel":44,"relevance":45},"registre-securite-obligatoire","The Security Log: your building's memory","The blue notebook that firefighters ask for first.","5 min","2026-01-20T00:00:00.000Z","hygiene-reglementation","bg-emerald-600","Hygiene & Regulation",35.23093032836914,{"slug":47,"title":48,"excerpt":49,"readTime":50,"publishedAt":25,"categorySlug":51,"categoryColor":52,"categoryLabel":53,"relevance":54},"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",31.592689514160156,{"slug":56,"title":57,"excerpt":58,"readTime":59,"publishedAt":60,"categorySlug":61,"categoryColor":62,"categoryLabel":61,"relevance":63},"checklist-verifier-editeur-pos-tient-promesses-12-points","How to check if a POS editor keeps its promises: a 12-point checklist before signing","An operational checklist for auditing a restaurant solution vendor before signing: live demos of integrations, contactable references, status page, official stores, terms and conditions. Applicable to Fooderise as well as its competitors.","8 min","2026-04-20T00:00:00.000Z","tech","bg-indigo-600",31.239341735839844,{"slug":65,"title":66,"excerpt":67,"readTime":11,"publishedAt":68,"categorySlug":42,"categoryColor":43,"categoryLabel":44,"relevance":69},"controle-hygiene-veterinaire-preparation","Health control: how to prepare for an unannounced inspection","The DDPP (formerly Veterinary Services) can leave at any time. Don't panic if you're prepared.","2025-12-10T00:00:00.000Z",27.55179214477539,{"prev":71,"next":74},{"slug":72,"title":73},"tendances-livraison-post-pandemie","Delivery trends in 2024: what has changed since the pandemic",{"slug":75,"title":76},"emballage-livraison-guide-restaurateur","Choosing the right packaging for your shipments: the complete guide"]