Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? March\u00e9, \u00e9picerie, bar – HACCP Pro<\/title>\n <meta name=\"description\" content=\"Formation HACCP 14h obligatoire pour la r\u00f4tisserie ? Non ! D\u00e9couvrez quelle formation hygi\u00e8ne vous avez vraiment besoin selon votre activit\u00e9 : vendeur ambulant, \u00e9picerie, bar-tabac.\">\n \n <script src=\"https:\/\/cdn.tailwindcss.com\"><\/script>\n <link rel=\"stylesheet\" href=\"https:\/\/cdnjs.cloudflare.com\/ajax\/libs\/font-awesome\/6.4.0\/css\/all.min.css\">\n \n <style>\n @import url('https:\/\/fonts.googleapis.com\/css2?family=Inter:wght@300;400;500;600;700;800&display=swap');\n body { font-family: 'Inter', sans-serif; }\n .gradient-bg { background: linear-gradient(135deg, #EA580C 0%, #DC2626 100%); }\n <\/style>\n \n \n <script type=\"application\/ld+json\">\n {\n \"@context\": \"https:\/\/schema.org\",\n \"@type\": \"Article\",\n \"headline\": \"Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ?\",\n \"description\": \"Formation HACCP 14h obligatoire pour la r\u00f4tisserie ? Non ! D\u00e9couvrez quelle formation hygi\u00e8ne vous avez vraiment besoin.\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"Formation HACCP Pro\"\n },\n \"publisher\": {\n \"@type\": \"Organization\",\n \"name\": \"Formation HACCP Pro\",\n \"logo\": {\n \"@type\": \"ImageObject\",\n \"url\": \"https:\/\/formation.haccp-pro.fr\/logo.png\"\n }\n },\n \"datePublished\": \"2026-03-05\",\n \"dateModified\": \"2026-03-05\"\n }\n <\/script>\n<\/head>\n<body class=\"bg-gray-50\">\n \n \n <nav class=\"bg-white shadow-md sticky top-0 z-50\">\n <div class=\"container mx-auto px-6 py-4\">\n <div class=\"flex items-center justify-between\">\n <a href=\"https:\/\/formation.haccp-pro.fr\/\" class=\"flex items-center\">\n <i class=\"fas fa-drumstick-bite text-3xl text-orange-600 mr-3\"><\/i>\n <span class=\"text-2xl font-bold text-orange-600\">Formation HACCP Pro<\/span>\n <\/a>\n <div class=\"flex items-center space-x-4\">\n <a href=\"https:\/\/formation.haccp-pro.fr\/formation_hygiene_rotisserie.php\" class=\"bg-orange-600 text-white px-6 py-2 rounded-lg font-semibold hover:bg-orange-700 transition\">\n Voir la formation\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/nav>\n\n \n <article class=\"py-12\">\n <div class=\"container mx-auto px-6\">\n <div class=\"max-w-3xl mx-auto\">\n \n \n <header class=\"mb-10\">\n <p class=\"text-orange-600 font-semibold mb-2\">R\u00c9GLEMENTATION<\/p>\n <h1 class=\"text-3xl md:text-4xl font-bold text-gray-800 mb-4\">\n Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ?\n <\/h1>\n <p class=\"text-gray-500 text-sm\">\n Mis \u00e0 jour le <?= date('d F Y') ?> \u2022 Lecture 8 min\n <\/p>\n <\/header>\n \n \n <div class=\"bg-green-50 border-l-4 border-green-500 p-6 mb-8 rounded-r-lg\">\n <p class=\"text-green-800 font-semibold\">\n \u2713 Bonne nouvelle : La formation HACCP de 14 heures n’est PAS obligatoire pour vendre des poulets r\u00f4tis sur un march\u00e9 ou dans une \u00e9picerie. Cette obligation concerne uniquement la restauration commerciale (codes APE 56), pas le commerce de d\u00e9tail.\n <\/p>\n <\/div>\n \n \n <div class=\"prose prose-lg max-w-none mb-10\">\n <p class=\"text-gray-700 text-lg leading-relaxed\">\n Vous \u00eates r\u00f4tisseur sur les <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-hygiene-alimentaire-haccp-pour-vente-sur-les-marches-traiteurs\/\">march\u00e9s<\/a> ? Vous avez une \u00e9picerie avec une broche \u00e0 poulets ? Un bar-tabac qui fait de la r\u00f4tisserie le week-end ?\n <\/p>\n <p class=\"text-gray-700 text-lg leading-relaxed\">\n Des organismes vous proposent la \u00ab formation HACCP obligatoire de 14 heures \u00bb \u00e0 300\u20ac, 400\u20ac ou plus. Sans compter les 2 jours de d\u00e9placement et les frais qui vont avec.\n <\/p>\n <p class=\"text-gray-700 text-lg leading-relaxed font-semibold\">\n Dans la plupart des cas, vous n’en avez pas besoin.\n <\/p>\n <p class=\"text-gray-700 text-lg leading-relaxed\">\n Le d\u00e9cret 2011-731 qui impose cette formation de 14 heures ne concerne que les \u00e9tablissements de <strong>restauration commerciale<\/strong>. Un vendeur <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/quelle-formation-haccp-pour-un-vendeur-ambulant-de-plage-beignets-chouchous-pralines\/\">ambulant<\/a> ou une \u00e9picerie qui vend des poulets r\u00f4tis \u00e0 emporter rel\u00e8ve d’un autre cadre r\u00e9glementaire.\n <\/p>\n <\/div>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">La confusion qui co\u00fbte cher<\/h2>\n \n <p class=\"text-gray-700 mb-6\">Le probl\u00e8me vient d’une confusion entre deux obligations distinctes :<\/p>\n \n <div class=\"grid md:grid-cols-2 gap-6 mb-6\">\n <div class=\"bg-red-50 border border-red-200 rounded-xl p-6\">\n <p class=\"font-bold text-red-700 mb-2\">\u274c Formation 14h (d\u00e9cret 2011-731)<\/p>\n <p class=\"text-gray-700 text-sm\">\n Obligatoire uniquement pour la <strong>restauration commerciale<\/strong> : restaurants, snacks, caf\u00e9t\u00e9rias avec service sur place.<br><br>\n <strong>Codes APE : 56.10A, 56.10B, 56.10C<\/strong>\n <\/p>\n <\/div>\n <div class=\"bg-green-50 border border-green-200 rounded-xl p-6\">\n <p class=\"font-bold text-green-700 mb-2\">\u2713 Formation hygi\u00e8ne g\u00e9n\u00e9rale (CE 852\/2004)<\/p>\n <p class=\"text-gray-700 text-sm\">\n Obligatoire pour tout commerce alimentaire, y compris la vente ambulante et les \u00e9piceries.<br><br>\n <strong>Aucune dur\u00e9e minimale impos\u00e9e, aucun organisme agr\u00e9\u00e9 obligatoire.<\/strong>\n <\/p>\n <\/div>\n <\/div>\n \n <p class=\"text-gray-700\">\n Les codes APE des vendeurs ambulants et \u00e9piceries sont diff\u00e9rents : <strong>47.81Z<\/strong> (vente sur march\u00e9s), <strong>47.11B<\/strong> (alimentation g\u00e9n\u00e9rale), <strong>47.11C<\/strong> (sup\u00e9rette). Ces codes commencent par <strong>47<\/strong> (commerce de d\u00e9tail) et ne sont pas concern\u00e9s par le d\u00e9cret 2011-731.\n <\/p>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Ce qui change selon votre activit\u00e9<\/h2>\n \n <div class=\"overflow-x-auto\">\n <table class=\"w-full bg-white rounded-xl shadow-md overflow-hidden\">\n <thead class=\"bg-orange-600 text-white\">\n <tr>\n <th class=\"px-4 py-3 text-left\">Votre situation<\/th>\n <th class=\"px-4 py-3 text-center\">Formation 14h<\/th>\n <th class=\"px-4 py-3 text-left\">Vos obligations<\/th>\n <\/tr>\n <\/thead>\n <tbody class=\"divide-y divide-gray-200\">\n <tr class=\"bg-green-50\">\n <td class=\"px-4 py-4\">\n <strong>R\u00f4tisseur sur les march\u00e9s<\/strong><br>\n <span class=\"text-sm text-gray-500\">Vente ambulante, poulets \u00e0 emporter<\/span>\n <\/td>\n <td class=\"px-4 py-4 text-center\"><span class=\"bg-green-500 text-white px-3 py-1 rounded-full text-sm font-bold\">NON<\/span><\/td>\n <td class=\"px-4 py-4 text-sm\">Formation hygi\u00e8ne adapt\u00e9e + <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/pms-classique-ou-pms-travail-a-domicile-pourquoi-ce-nest-pas-la-meme-chose\/\">PMS<\/a><\/td>\n <\/tr>\n <tr>\n <td class=\"px-4 py-4\">\n <strong>\u00c9picerie avec r\u00f4tisserie<\/strong><br>\n <span class=\"text-sm text-gray-500\">Poulets \u00e0 emporter, pas de consommation sur place<\/span>\n <\/td>\n <td class=\"px-4 py-4 text-center\"><span class=\"bg-green-500 text-white px-3 py-1 rounded-full text-sm font-bold\">NON<\/span><\/td>\n <td class=\"px-4 py-4 text-sm\">Formation hygi\u00e8ne adapt\u00e9e + PMS<\/td>\n <\/tr>\n <tr class=\"bg-green-50\">\n <td class=\"px-4 py-4\">\n <strong>Bar-tabac avec r\u00f4tisserie<\/strong><br>\n <span class=\"text-sm text-gray-500\">Poulets \u00e0 emporter, pas de service \u00e0 table<\/span>\n <\/td>\n <td class=\"px-4 py-4 text-center\"><span class=\"bg-green-500 text-white px-3 py-1 rounded-full text-sm font-bold\">NON<\/span><\/td>\n <td class=\"px-4 py-4 text-sm\">Formation hygi\u00e8ne adapt\u00e9e + PMS<\/td>\n <\/tr>\n <tr>\n <td class=\"px-4 py-4\">\n <strong>Food truck r\u00f4tisserie<\/strong><br>\n <span class=\"text-sm text-gray-500\">Vente \u00e0 emporter sur \u00e9v\u00e9nements, march\u00e9s<\/span>\n <\/td>\n <td class=\"px-4 py-4 text-center\"><span class=\"bg-green-500 text-white px-3 py-1 rounded-full text-sm font-bold\">NON<\/span><\/td>\n <td class=\"px-4 py-4 text-sm\">Formation hygi\u00e8ne adapt\u00e9e + PMS<\/td>\n <\/tr>\n <tr class=\"bg-red-50\">\n <td class=\"px-4 py-4\">\n <strong>Restaurant avec r\u00f4tisserie<\/strong><br>\n <span class=\"text-sm text-gray-500\">Service \u00e0 table, consommation sur place<\/span>\n <\/td>\n <td class=\"px-4 py-4 text-center\"><span class=\"bg-red-500 text-white px-3 py-1 rounded-full text-sm font-bold\">OUI<\/span><\/td>\n <td class=\"px-4 py-4 text-sm\">Formation 14h obligatoire + PMS<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Attention : le pi\u00e8ge de la consommation sur place<\/h2>\n \n <p class=\"text-gray-700 mb-6\">C’est le point crucial. La formation de 14 heures devient obligatoire d\u00e8s que vous proposez de la <strong>consommation sur place avec un espace d\u00e9di\u00e9<\/strong>.<\/p>\n \n <div class=\"bg-yellow-50 border border-yellow-300 rounded-xl p-6 mb-6\">\n <p class=\"font-bold text-yellow-800 mb-3\">\u26a0\ufe0f Ce qui d\u00e9clenche l’obligation 14h :<\/p>\n <ul class=\"text-gray-700 space-y-2\">\n <li>\u2022 Espace avec tables et chaises pour consommer sur place<\/li>\n <li>\u2022 Service de type restaurant ou caf\u00e9t\u00e9ria<\/li>\n <li>\u2022 Activit\u00e9 de restauration devenant pr\u00e9pond\u00e9rante<\/li>\n <\/ul>\n <\/div>\n \n <div class=\"bg-green-50 border border-green-300 rounded-xl p-6\">\n <p class=\"font-bold text-green-800 mb-3\">\u2713 Ce qui ne d\u00e9clenche PAS l’obligation 14h :<\/p>\n <ul class=\"text-gray-700 space-y-2\">\n <li>\u2022 Vente de poulets r\u00f4tis \u00e0 emporter<\/li>\n <li>\u2022 Stand sur un march\u00e9 sans espace de consommation<\/li>\n <li>\u2022 R\u00f4tisserie dans une \u00e9picerie ou un bar-tabac<\/li>\n <li>\u2022 Food truck sans tables ni chaises<\/li>\n <\/ul>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Vos vraies obligations l\u00e9gales<\/h2>\n \n <p class=\"text-gray-700 mb-6\">M\u00eame sans formation de 14 heures, vous devez respecter plusieurs obligations :<\/p>\n \n <div class=\"space-y-4\">\n <div class=\"flex items-start bg-white rounded-lg p-4 shadow-sm\">\n <span class=\"text-green-500 mr-4 mt-1\"><i class=\"fas fa-check-circle text-xl\"><\/i><\/span>\n <div>\n <p class=\"font-bold text-gray-800\">Formation hygi\u00e8ne adapt\u00e9e<\/p>\n <p class=\"text-gray-600 text-sm\">Le r\u00e8glement CE 852\/2004 impose une formation \u00e0 l’hygi\u00e8ne, mais sans dur\u00e9e minimale ni organisme agr\u00e9\u00e9 obligatoire.<\/p>\n <\/div>\n <\/div>\n <div class=\"flex items-start bg-white rounded-lg p-4 shadow-sm\">\n <span class=\"text-green-500 mr-4 mt-1\"><i class=\"fas fa-check-circle text-xl\"><\/i><\/span>\n <div>\n <p class=\"font-bold text-gray-800\">Plan de Ma\u00eetrise Sanitaire (PMS)<\/p>\n <p class=\"text-gray-600 text-sm\">Document obligatoire d\u00e9crivant vos proc\u00e9dures d’hygi\u00e8ne, temp\u00e9ratures, nettoyage, tra\u00e7abilit\u00e9.<\/p>\n <\/div>\n <\/div>\n <div class=\"flex items-start bg-white rounded-lg p-4 shadow-sm\">\n <span class=\"text-green-500 mr-4 mt-1\"><i class=\"fas fa-check-circle text-xl\"><\/i><\/span>\n <div>\n <p class=\"font-bold text-gray-800\">Respect des temp\u00e9ratures<\/p>\n <p class=\"text-gray-600 text-sm\">Cuisson \u00e0 c\u0153ur (poulet 74\u00b0C, merguez 70\u00b0C), maintien au chaud \u226563\u00b0C, stockage \u22644\u00b0C.<\/p>\n <\/div>\n <\/div>\n <div class=\"flex items-start bg-white rounded-lg p-4 shadow-sm\">\n <span class=\"text-green-500 mr-4 mt-1\"><i class=\"fas fa-check-circle text-xl\"><\/i><\/span>\n <div>\n <p class=\"font-bold text-gray-800\">Tra\u00e7abilit\u00e9<\/p>\n <p class=\"text-gray-600 text-sm\">Conservation des bons de livraison : 5 ans en g\u00e9n\u00e9ral, 6 mois pour les produits p\u00e9rissables.<\/p>\n <\/div>\n <\/div>\n <div class=\"flex items-start bg-white rounded-lg p-4 shadow-sm\">\n <span class=\"text-green-500 mr-4 mt-1\"><i class=\"fas fa-check-circle text-xl\"><\/i><\/span>\n <div>\n <p class=\"font-bold text-gray-800\">Information allerg\u00e8nes<\/p>\n <p class=\"text-gray-600 text-sm\">Affichage obligatoire des 14 allerg\u00e8nes pour les produits pr\u00e9par\u00e9s.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Le pi\u00e8ge des formations inutiles<\/h2>\n \n <p class=\"text-gray-700 mb-6\">Des organismes commercialisent la \u00ab formation HACCP 14h obligatoire \u00bb \u00e0 des r\u00f4tisseurs et \u00e9piciers qui n’en ont pas besoin. Ils jouent sur la confusion entre les codes APE.<\/p>\n \n <div class=\"grid md:grid-cols-2 gap-6 mb-6\">\n <div class=\"bg-red-50 border-2 border-red-300 rounded-xl p-6 text-center\">\n <p class=\"text-4xl font-bold text-red-600 mb-2\">300-500\u20ac<\/p>\n <p class=\"text-gray-700\">Formation 14h en pr\u00e9sentiel<\/p>\n <p class=\"text-red-600 font-semibold mt-2\">+ 2 jours de d\u00e9placement<\/p>\n <p class=\"text-red-600 font-semibold\">+ frais de transport et h\u00e9bergement<\/p>\n <p class=\"text-sm text-gray-500 mt-3\">Non obligatoire pour le commerce de d\u00e9tail<\/p>\n <\/div>\n <div class=\"bg-green-50 border-2 border-green-300 rounded-xl p-6 text-center\">\n <p class=\"text-4xl font-bold text-green-600 mb-2\">149\u20ac<\/p>\n <p class=\"text-gray-700\">Formation hygi\u00e8ne r\u00f4tisserie + PMS<\/p>\n <p class=\"text-green-600 font-semibold mt-2\">100% en ligne<\/p>\n <p class=\"text-green-600 font-semibold\">\u00c0 votre rythme, le soir apr\u00e8s le travail<\/p>\n <p class=\"text-sm text-gray-500 mt-3\">Conforme CE 852\/2004 \u2022 Attestation incluse<\/p>\n <\/div>\n <\/div>\n \n <div class=\"bg-blue-50 border border-blue-200 rounded-xl p-6\">\n <p class=\"text-gray-700\">\n <strong>Comment v\u00e9rifier ?<\/strong> Demandez \u00e0 l’organisme de vous citer le texte de loi qui vous oblige \u00e0 suivre leur formation. S’ils parlent du d\u00e9cret 2011-731, v\u00e9rifiez votre code APE : <strong>s’il commence par 47<\/strong> (commerce de d\u00e9tail), vous n’\u00eates pas concern\u00e9.\n <\/p>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Pourquoi se former quand m\u00eame ?<\/h2>\n \n <p class=\"text-gray-700 mb-6\">M\u00eame si la formation de 14 heures n’est pas obligatoire, une formation hygi\u00e8ne adapt\u00e9e reste indispensable :<\/p>\n \n <div class=\"space-y-6\">\n <div>\n <h3 class=\"font-bold text-gray-800 mb-2\">1. Obligation de r\u00e9sultat<\/h3>\n <p class=\"text-gray-700\">Le r\u00e8glement CE 852\/2004 impose une <strong>obligation de r\u00e9sultat<\/strong> en mati\u00e8re d’hygi\u00e8ne. En cas de contr\u00f4le DDPP ou de probl\u00e8me sanitaire, vous devez prouver que vous ma\u00eetrisez les bonnes pratiques.<\/p>\n <\/div>\n <div>\n <h3 class=\"font-bold text-gray-800 mb-2\">2. Risques sp\u00e9cifiques \u00e0 la r\u00f4tisserie<\/h3>\n <p class=\"text-gray-700\">Cuisson des volailles, maintien au chaud, gestion des invendus… Les risques sont r\u00e9els. Une formation adapt\u00e9e vous apprend \u00e0 les ma\u00eetriser.<\/p>\n <\/div>\n <div>\n <h3 class=\"font-bold text-gray-800 mb-2\">3. Protection en cas de probl\u00e8me<\/h3>\n <p class=\"text-gray-700\">Si un client tombe malade, vous devez prouver que vous avez fait les choses correctement. Une attestation de formation + un PMS \u00e0 jour vous prot\u00e8gent.<\/p>\n <\/div>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <div class=\"gradient-bg rounded-2xl p-8 text-center text-white\">\n <h2 class=\"text-2xl font-bold mb-4\">Formation hygi\u00e8ne r\u00f4tisserie + PMS inclus<\/h2>\n <p class=\"text-orange-100 mb-2\">100% en ligne \u2022 \u00c0 votre rythme \u2022 Attestation DREETS<\/p>\n <p class=\"text-orange-100 mb-6\">Dur\u00e9e : environ 8h \u2022 Faites-la le soir apr\u00e8s le travail<\/p>\n <div class=\"flex flex-col sm:flex-row gap-4 justify-center\">\n <a href=\"https:\/\/formation.haccp-pro.fr\/formation_hygiene_rotisserie.php\" class=\"inline-block bg-yellow-400 text-orange-900 px-8 py-4 rounded-xl text-lg font-bold hover:bg-yellow-300 transition\">\n Formation Entrepreneur + PMS \u2013 149\u20ac\n <\/a>\n <\/div>\n <p class=\"text-orange-200 text-sm mt-4\">\n Vous \u00eates employ\u00e9 ? <a href=\"https:\/\/formation.haccp-pro.fr\/commande-particulier.php\" class=\"underline\">Formation Employ\u00e9 \u2013 79\u20ac<\/a>\n <\/p>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">R\u00e9capitulatif par situation<\/h2>\n \n <div class=\"space-y-4\">\n <div class=\"bg-white rounded-xl p-5 shadow-sm border-l-4 border-orange-500\">\n <p class=\"font-bold text-gray-800\">\ud83c\udf57 Vous \u00eates r\u00f4tisseur sur les march\u00e9s<\/p>\n <p class=\"text-gray-600\">\u2192 Formation hygi\u00e8ne r\u00f4tisserie (149\u20ac) + PMS inclus. Pas de formation 14h obligatoire.<\/p>\n <\/div>\n <div class=\"bg-white rounded-xl p-5 shadow-sm border-l-4 border-orange-500\">\n <p class=\"font-bold text-gray-800\">\ud83c\udfea Vous avez une \u00e9picerie avec r\u00f4tisserie<\/p>\n <p class=\"text-gray-600\">\u2192 Formation hygi\u00e8ne r\u00f4tisserie (149\u20ac) + PMS inclus. Pas de formation 14h obligatoire.<\/p>\n <\/div>\n <div class=\"bg-white rounded-xl p-5 shadow-sm border-l-4 border-orange-500\">\n <p class=\"font-bold text-gray-800\">\ud83c\udf7a Vous avez un bar-tabac avec r\u00f4tisserie<\/p>\n <p class=\"text-gray-600\">\u2192 Formation hygi\u00e8ne r\u00f4tisserie (149\u20ac) + PMS inclus. Pas de formation 14h obligatoire.<\/p>\n <\/div>\n <div class=\"bg-white rounded-xl p-5 shadow-sm border-l-4 border-orange-500\">\n <p class=\"font-bold text-gray-800\">\ud83d\ude9a Vous avez un food truck r\u00f4tisserie<\/p>\n <p class=\"text-gray-600\">\u2192 Formation hygi\u00e8ne r\u00f4tisserie (149\u20ac) + PMS inclus. Pas de formation 14h obligatoire.<\/p>\n <\/div>\n <div class=\"bg-white rounded-xl p-5 shadow-sm border-l-4 border-red-500\">\n <p class=\"font-bold text-gray-800\">\ud83c\udf7d\ufe0f Vous avez un restaurant avec service \u00e0 table<\/p>\n <p class=\"text-gray-600\">\u2192 Formation 14h obligatoire (d\u00e9cret 2011-731). <a href=\"https:\/\/formation.haccp-pro.fr\/commande-entrepreneur.php\" class=\"text-orange-600 underline\">Voir notre formation restauration<\/a><\/p>\n <\/div>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Questions fr\u00e9quentes<\/h2>\n \n <div class=\"space-y-4\" id=\"faq-article\">\n <div class=\"border border-gray-200 rounded-xl overflow-hidden\">\n <div class=\"flex items-center justify-between p-5 cursor-pointer bg-gray-50 hover:bg-gray-100 transition\" onclick=\"toggleFaqArticle(this)\">\n <span class=\"font-semibold text-gray-800\">La formation HACCP 14h est-elle obligatoire pour un r\u00f4tisseur sur les march\u00e9s ?<\/span>\n <i class=\"fas fa-chevron-down text-orange-600 faq-icon\"><\/i>\n <\/div>\n <div class=\"faq-content\" style=\"max-height: 0; overflow: hidden; transition: max-height 0.3s ease;\">\n <div class=\"p-5 bg-white\">\n <p class=\"text-gray-700\">Non. Le d\u00e9cret 2011-731 qui impose la formation 14h ne concerne que la restauration commerciale (codes APE 56). Un vendeur ambulant a un code APE 47.81Z (commerce de d\u00e9tail sur march\u00e9s) qui n’est pas concern\u00e9 par cette obligation.<\/p>\n <\/div>\n <\/div>\n <\/div>\n \n <div class=\"border border-gray-200 rounded-xl overflow-hidden\">\n <div class=\"flex items-center justify-between p-5 cursor-pointer bg-gray-50 hover:bg-gray-100 transition\" onclick=\"toggleFaqArticle(this)\">\n <span class=\"font-semibold text-gray-800\">Mon \u00e9picerie vend des poulets r\u00f4tis : dois-je passer la formation 14h ?<\/span>\n <i class=\"fas fa-chevron-down text-orange-600 faq-icon\"><\/i>\n <\/div>\n <div class=\"faq-content\" style=\"max-height: 0; overflow: hidden; transition: max-height 0.3s ease;\">\n <div class=\"p-5 bg-white\">\n <p class=\"text-gray-700\">Non, tant que vous vendez \u00e0 emporter sans espace de consommation sur place. Votre code APE commence par 47 (commerce de d\u00e9tail), vous n’\u00eates pas concern\u00e9 par le d\u00e9cret 2011-731.<\/p>\n <\/div>\n <\/div>\n <\/div>\n \n <div class=\"border border-gray-200 rounded-xl overflow-hidden\">\n <div class=\"flex items-center justify-between p-5 cursor-pointer bg-gray-50 hover:bg-gray-100 transition\" onclick=\"toggleFaqArticle(this)\">\n <span class=\"font-semibold text-gray-800\">Que v\u00e9rifie la DDPP lors d’un contr\u00f4le ?<\/span>\n <i class=\"fas fa-chevron-down text-orange-600 faq-icon\"><\/i>\n <\/div>\n <div class=\"faq-content\" style=\"max-height: 0; overflow: hidden; transition: max-height 0.3s ease;\">\n <div class=\"p-5 bg-white\">\n <p class=\"text-gray-700\">L’inspecteur v\u00e9rifie : les temp\u00e9ratures (cuisson, maintien, stockage), l’hygi\u00e8ne du personnel, la tra\u00e7abilit\u00e9 (bons de livraison), le plan de nettoyage, l’affichage des allerg\u00e8nes, et la pr\u00e9sence d’un PMS. Il peut demander une preuve de formation hygi\u00e8ne.<\/p>\n <\/div>\n <\/div>\n <\/div>\n \n <div class=\"border border-gray-200 rounded-xl overflow-hidden\">\n <div class=\"flex items-center justify-between p-5 cursor-pointer bg-gray-50 hover:bg-gray-100 transition\" onclick=\"toggleFaqArticle(this)\">\n <span class=\"font-semibold text-gray-800\">La formation peut-elle \u00eatre faite en ligne ?<\/span>\n <i class=\"fas fa-chevron-down text-orange-600 faq-icon\"><\/i>\n <\/div>\n <div class=\"faq-content\" style=\"max-height: 0; overflow: hidden; transition: max-height 0.3s ease;\">\n <div class=\"p-5 bg-white\">\n <p class=\"text-gray-700\">Oui. Le r\u00e8glement CE 852\/2004 n’impose aucun format particulier pour la formation hygi\u00e8ne. Vous pouvez la suivre 100% en ligne, \u00e0 votre rythme, le soir apr\u00e8s votre journ\u00e9e de travail si vous voulez.<\/p>\n <\/div>\n <\/div>\n <\/div>\n \n <div class=\"border border-gray-200 rounded-xl overflow-hidden\">\n <div class=\"flex items-center justify-between p-5 cursor-pointer bg-gray-50 hover:bg-gray-100 transition\" onclick=\"toggleFaqArticle(this)\">\n <span class=\"font-semibold text-gray-800\">Combien de temps dure la formation ?<\/span>\n <i class=\"fas fa-chevron-down text-orange-600 faq-icon\"><\/i>\n <\/div>\n <div class=\"faq-content\" style=\"max-height: 0; overflow: hidden; transition: max-height 0.3s ease;\">\n <div class=\"p-5 bg-white\">\n <p class=\"text-gray-700\">La formation Entrepreneur + PMS dure environ 8 heures. Vous la faites \u00e0 votre rythme : vous pouvez l’\u00e9taler sur plusieurs jours ou plusieurs semaines. L’acc\u00e8s est \u00e0 vie. Pour les employ\u00e9s, la formation dure environ 3 heures.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">\ud83d\udcda Textes de r\u00e9f\u00e9rence<\/h2>\n \n <ul class=\"text-gray-600 text-sm space-y-2\">\n <li>\u2022 R\u00e8glement (CE) n\u00b0852\/2004 du 29 avril 2004 \u2013 Hygi\u00e8ne des denr\u00e9es alimentaires<\/li>\n <li>\u2022 D\u00e9cret n\u00b02011-731 du 24 juin 2011 \u2013 Formation restauration commerciale (codes APE 56.10)<\/li>\n <li>\u2022 Arr\u00eat\u00e9 du 21 d\u00e9cembre 2009 \u2013 R\u00e8gles sanitaires commerce de d\u00e9tail<\/li>\n <li>\u2022 Instruction DGAL\/SDSSA\/2017-861 du 30 octobre 2017 \u2013 Champ d’application formation<\/li>\n <\/ul>\n <\/section>\n \n \n <div class=\"bg-gray-100 rounded-xl p-6 text-sm text-gray-600 mb-10\">\n <p><strong>Avertissement :<\/strong> Cet article a une vocation informative et ne constitue pas un conseil juridique. La r\u00e9glementation peut \u00e9voluer et des arr\u00eat\u00e9s locaux peuvent imposer des obligations suppl\u00e9mentaires. En cas de doute, contactez votre DDPP ou un avocat sp\u00e9cialis\u00e9.<\/p>\n <\/div>\n \n \n <section>\n <div class=\"bg-orange-50 border-2 border-orange-200 rounded-2xl p-8 text-center\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-4\">Formez-vous aux bonnes pratiques d’hygi\u00e8ne<\/h2>\n <p class=\"text-gray-600 mb-6\">Formation adapt\u00e9e aux r\u00f4tisseurs et vendeurs ambulants \u2022 PMS inclus<\/p>\n <a href=\"https:\/\/formation.haccp-pro.fr\/formation_hygiene_rotisserie.php\" class=\"inline-block bg-orange-600 text-white px-8 py-4 rounded-xl text-lg font-bold hover:bg-orange-700 transition\">\n D\u00e9marrer la formation \u2013 149\u20ac\n <\/a>\n <\/div>\n <\/section>\n \n <\/div>\n <\/div>\n <\/article>\n\n \n <footer class=\"bg-gray-900 text-gray-400 py-12\">\n <div class=\"container mx-auto px-6\">\n <div class=\"flex flex-col md:flex-row justify-between items-center\">\n <div class=\"mb-6 md:mb-0\">\n <div class=\"flex items-center mb-2\">\n <i class=\"fas fa-drumstick-bite text-orange-500 text-2xl mr-2\"><\/i>\n <span class=\"text-white font-bold text-xl\">Formation HACCP Pro<\/span>\n <\/div>\n <p class=\"text-sm\">Organisme d\u00e9clar\u00e9 DREETS n\u00b0 84430382743<\/p>\n <\/div>\n <div class=\"flex space-x-6\">\n <a href=\"https:\/\/formation.haccp-pro.fr\/terms.php\" class=\"hover:text-white transition\">CGV<\/a>\n <a href=\"https:\/\/formation.haccp-pro.fr\/terms.php\" class=\"hover:text-white transition\">Mentions l\u00e9gales<\/a>\n <a href=\"https:\/\/formation.haccp-pro.fr\/contact.php\" class=\"hover:text-white transition\">Contact<\/a>\n <\/div>\n <\/div>\n <div class=\"border-t border-gray-800 mt-8 pt-8 text-center text-sm\">\n \u00a9 <?= date('Y') ?> Formation HACCP Pro – Tous droits r\u00e9serv\u00e9s\n <\/div>\n <\/div>\n <\/footer>\n\n <script>\n function toggleFaqArticle(element) {\n const content = element.nextElementSibling;\n const icon = element.querySelector('.faq-icon');\n \n \/\/ Fermer les autres\n document.querySelectorAll('#faq-article .faq-content').forEach(function(c) {\n if (c !== content) {\n c.style.maxHeight = '0';\n c.previousElementSibling.querySelector('.faq-icon').style.transform = 'rotate(0deg)';\n }\n });\n \n \/\/ Toggle celle-ci\n if (content.style.maxHeight === '0px' || content.style.maxHeight === '') {\n content.style.maxHeight = '500px';\n icon.style.transform = 'rotate(180deg)';\n } else {\n content.style.maxHeight = '0';\n icon.style.transform = 'rotate(0deg)';\n }\n }\n <\/script>\n\n<\/body>\n<\/html>\n","protected":false},"excerpt":{"rendered":"<p>Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? March\u00e9, \u00e9picerie, bar – HACCP Pro Formation HACCP Pro Voir la formation R\u00c9GLEMENTATION Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? Mis \u00e0 jour le \u2022 Lecture 8 min \u2713 Bonne nouvelle : La formation HACCP de 14 heures n’est PAS obligatoire pour vendre des … <a title=\"Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ?\" class=\"read-more\" href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/quelle-formation-hygiene-pour-faire-de-la-rotisserie\/\" aria-label=\"Read more about Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ?\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":157,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[164,245,240,105,231,230,227,234,239,244,233,235,228,189,238,226,229,111,232,242,237,236,241,243],"class_list":["post-155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reglementation","tag-attestation-hygiene-alimentaire","tag-code-ape-47","tag-controle-ddpp-rotisserie","tag-formation-haccp-en-ligne","tag-formation-haccp-epicerie","tag-formation-haccp-marche","tag-formation-haccp-rotisserie","tag-formation-hygiene-bar-tabac","tag-formation-hygiene-commerce-de-detail","tag-formation-hygiene-en-ligne","tag-formation-hygiene-epicerie","tag-formation-hygiene-food-truck","tag-formation-hygiene-marche","tag-formation-hygiene-obligatoire","tag-formation-hygiene-poulet-roti","tag-formation-hygiene-rotisserie","tag-formation-hygiene-vendeur-ambulant","tag-haccp-vente-ambulante","tag-hygiene-alimentaire-rotisserie","tag-maintien-au-chaud-63c","tag-plan-de-maitrise-sanitaire-rotisserie","tag-pms-rotisserie","tag-reglementation-hygiene-rotisserie","tag-temperature-cuisson-poulet"],"yoast_head":"\n<title>Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? - HACCP Pro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/quelle-formation-hygiene-pour-faire-de-la-rotisserie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? - HACCP Pro\" \/>\n<meta property=\"og:description\" content=\"Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? March\u00e9, \u00e9picerie, bar – HACCP Pro Formation HACCP Pro Voir la formation R\u00c9GLEMENTATION Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? Mis \u00e0 jour le \u2022 Lecture 8 min \u2713 Bonne nouvelle : La formation HACCP de 14 heures n’est PAS obligatoire pour vendre des ... 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{"id":155,"date":"2026-03-05T16:09:06","date_gmt":"2026-03-05T16:09:06","guid":{"rendered":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/?p=155"},"modified":"2026-03-17T06:40:38","modified_gmt":"2026-03-17T06:40:38","slug":"quelle-formation-hygiene-pour-faire-de-la-rotisserie","status":"publish","type":"post","link":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/quelle-formation-hygiene-pour-faire-de-la-rotisserie\/","title":{"rendered":"Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ?"},"content":{"rendered":"\n\n\n\n\n \n \n Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? March\u00e9, \u00e9picerie, bar – HACCP Pro<\/title>\n <meta name=\"description\" content=\"Formation HACCP 14h obligatoire pour la r\u00f4tisserie ? Non ! D\u00e9couvrez quelle formation hygi\u00e8ne vous avez vraiment besoin selon votre activit\u00e9 : vendeur ambulant, \u00e9picerie, bar-tabac.\">\n \n <script src=\"https:\/\/cdn.tailwindcss.com\"><\/script>\n <link rel=\"stylesheet\" href=\"https:\/\/cdnjs.cloudflare.com\/ajax\/libs\/font-awesome\/6.4.0\/css\/all.min.css\">\n \n <style>\n @import url('https:\/\/fonts.googleapis.com\/css2?family=Inter:wght@300;400;500;600;700;800&display=swap');\n body { font-family: 'Inter', sans-serif; }\n .gradient-bg { background: linear-gradient(135deg, #EA580C 0%, #DC2626 100%); }\n <\/style>\n \n \n <script type=\"application\/ld+json\">\n {\n \"@context\": \"https:\/\/schema.org\",\n \"@type\": \"Article\",\n \"headline\": \"Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ?\",\n \"description\": \"Formation HACCP 14h obligatoire pour la r\u00f4tisserie ? Non ! D\u00e9couvrez quelle formation hygi\u00e8ne vous avez vraiment besoin.\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"Formation HACCP Pro\"\n },\n \"publisher\": {\n \"@type\": \"Organization\",\n \"name\": \"Formation HACCP Pro\",\n \"logo\": {\n \"@type\": \"ImageObject\",\n \"url\": \"https:\/\/formation.haccp-pro.fr\/logo.png\"\n }\n },\n \"datePublished\": \"2026-03-05\",\n \"dateModified\": \"2026-03-05\"\n }\n <\/script>\n<\/head>\n<body class=\"bg-gray-50\">\n \n \n <nav class=\"bg-white shadow-md sticky top-0 z-50\">\n <div class=\"container mx-auto px-6 py-4\">\n <div class=\"flex items-center justify-between\">\n <a href=\"https:\/\/formation.haccp-pro.fr\/\" class=\"flex items-center\">\n <i class=\"fas fa-drumstick-bite text-3xl text-orange-600 mr-3\"><\/i>\n <span class=\"text-2xl font-bold text-orange-600\">Formation HACCP Pro<\/span>\n <\/a>\n <div class=\"flex items-center space-x-4\">\n <a href=\"https:\/\/formation.haccp-pro.fr\/formation_hygiene_rotisserie.php\" class=\"bg-orange-600 text-white px-6 py-2 rounded-lg font-semibold hover:bg-orange-700 transition\">\n Voir la formation\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/nav>\n\n \n <article class=\"py-12\">\n <div class=\"container mx-auto px-6\">\n <div class=\"max-w-3xl mx-auto\">\n \n \n <header class=\"mb-10\">\n <p class=\"text-orange-600 font-semibold mb-2\">R\u00c9GLEMENTATION<\/p>\n <h1 class=\"text-3xl md:text-4xl font-bold text-gray-800 mb-4\">\n Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ?\n <\/h1>\n <p class=\"text-gray-500 text-sm\">\n Mis \u00e0 jour le <?= date('d F Y') ?> \u2022 Lecture 8 min\n <\/p>\n <\/header>\n \n \n <div class=\"bg-green-50 border-l-4 border-green-500 p-6 mb-8 rounded-r-lg\">\n <p class=\"text-green-800 font-semibold\">\n \u2713 Bonne nouvelle : La formation HACCP de 14 heures n’est PAS obligatoire pour vendre des poulets r\u00f4tis sur un march\u00e9 ou dans une \u00e9picerie. Cette obligation concerne uniquement la restauration commerciale (codes APE 56), pas le commerce de d\u00e9tail.\n <\/p>\n <\/div>\n \n \n <div class=\"prose prose-lg max-w-none mb-10\">\n <p class=\"text-gray-700 text-lg leading-relaxed\">\n Vous \u00eates r\u00f4tisseur sur les <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-hygiene-alimentaire-haccp-pour-vente-sur-les-marches-traiteurs\/\">march\u00e9s<\/a> ? Vous avez une \u00e9picerie avec une broche \u00e0 poulets ? Un bar-tabac qui fait de la r\u00f4tisserie le week-end ?\n <\/p>\n <p class=\"text-gray-700 text-lg leading-relaxed\">\n Des organismes vous proposent la \u00ab formation HACCP obligatoire de 14 heures \u00bb \u00e0 300\u20ac, 400\u20ac ou plus. Sans compter les 2 jours de d\u00e9placement et les frais qui vont avec.\n <\/p>\n <p class=\"text-gray-700 text-lg leading-relaxed font-semibold\">\n Dans la plupart des cas, vous n’en avez pas besoin.\n <\/p>\n <p class=\"text-gray-700 text-lg leading-relaxed\">\n Le d\u00e9cret 2011-731 qui impose cette formation de 14 heures ne concerne que les \u00e9tablissements de <strong>restauration commerciale<\/strong>. Un vendeur <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/quelle-formation-haccp-pour-un-vendeur-ambulant-de-plage-beignets-chouchous-pralines\/\">ambulant<\/a> ou une \u00e9picerie qui vend des poulets r\u00f4tis \u00e0 emporter rel\u00e8ve d’un autre cadre r\u00e9glementaire.\n <\/p>\n <\/div>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">La confusion qui co\u00fbte cher<\/h2>\n \n <p class=\"text-gray-700 mb-6\">Le probl\u00e8me vient d’une confusion entre deux obligations distinctes :<\/p>\n \n <div class=\"grid md:grid-cols-2 gap-6 mb-6\">\n <div class=\"bg-red-50 border border-red-200 rounded-xl p-6\">\n <p class=\"font-bold text-red-700 mb-2\">\u274c Formation 14h (d\u00e9cret 2011-731)<\/p>\n <p class=\"text-gray-700 text-sm\">\n Obligatoire uniquement pour la <strong>restauration commerciale<\/strong> : restaurants, snacks, caf\u00e9t\u00e9rias avec service sur place.<br><br>\n <strong>Codes APE : 56.10A, 56.10B, 56.10C<\/strong>\n <\/p>\n <\/div>\n <div class=\"bg-green-50 border border-green-200 rounded-xl p-6\">\n <p class=\"font-bold text-green-700 mb-2\">\u2713 Formation hygi\u00e8ne g\u00e9n\u00e9rale (CE 852\/2004)<\/p>\n <p class=\"text-gray-700 text-sm\">\n Obligatoire pour tout commerce alimentaire, y compris la vente ambulante et les \u00e9piceries.<br><br>\n <strong>Aucune dur\u00e9e minimale impos\u00e9e, aucun organisme agr\u00e9\u00e9 obligatoire.<\/strong>\n <\/p>\n <\/div>\n <\/div>\n \n <p class=\"text-gray-700\">\n Les codes APE des vendeurs ambulants et \u00e9piceries sont diff\u00e9rents : <strong>47.81Z<\/strong> (vente sur march\u00e9s), <strong>47.11B<\/strong> (alimentation g\u00e9n\u00e9rale), <strong>47.11C<\/strong> (sup\u00e9rette). Ces codes commencent par <strong>47<\/strong> (commerce de d\u00e9tail) et ne sont pas concern\u00e9s par le d\u00e9cret 2011-731.\n <\/p>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Ce qui change selon votre activit\u00e9<\/h2>\n \n <div class=\"overflow-x-auto\">\n <table class=\"w-full bg-white rounded-xl shadow-md overflow-hidden\">\n <thead class=\"bg-orange-600 text-white\">\n <tr>\n <th class=\"px-4 py-3 text-left\">Votre situation<\/th>\n <th class=\"px-4 py-3 text-center\">Formation 14h<\/th>\n <th class=\"px-4 py-3 text-left\">Vos obligations<\/th>\n <\/tr>\n <\/thead>\n <tbody class=\"divide-y divide-gray-200\">\n <tr class=\"bg-green-50\">\n <td class=\"px-4 py-4\">\n <strong>R\u00f4tisseur sur les march\u00e9s<\/strong><br>\n <span class=\"text-sm text-gray-500\">Vente ambulante, poulets \u00e0 emporter<\/span>\n <\/td>\n <td class=\"px-4 py-4 text-center\"><span class=\"bg-green-500 text-white px-3 py-1 rounded-full text-sm font-bold\">NON<\/span><\/td>\n <td class=\"px-4 py-4 text-sm\">Formation hygi\u00e8ne adapt\u00e9e + <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/pms-classique-ou-pms-travail-a-domicile-pourquoi-ce-nest-pas-la-meme-chose\/\">PMS<\/a><\/td>\n <\/tr>\n <tr>\n <td class=\"px-4 py-4\">\n <strong>\u00c9picerie avec r\u00f4tisserie<\/strong><br>\n <span class=\"text-sm text-gray-500\">Poulets \u00e0 emporter, pas de consommation sur place<\/span>\n <\/td>\n <td class=\"px-4 py-4 text-center\"><span class=\"bg-green-500 text-white px-3 py-1 rounded-full text-sm font-bold\">NON<\/span><\/td>\n <td class=\"px-4 py-4 text-sm\">Formation hygi\u00e8ne adapt\u00e9e + PMS<\/td>\n <\/tr>\n <tr class=\"bg-green-50\">\n <td class=\"px-4 py-4\">\n <strong>Bar-tabac avec r\u00f4tisserie<\/strong><br>\n <span class=\"text-sm text-gray-500\">Poulets \u00e0 emporter, pas de service \u00e0 table<\/span>\n <\/td>\n <td class=\"px-4 py-4 text-center\"><span class=\"bg-green-500 text-white px-3 py-1 rounded-full text-sm font-bold\">NON<\/span><\/td>\n <td class=\"px-4 py-4 text-sm\">Formation hygi\u00e8ne adapt\u00e9e + PMS<\/td>\n <\/tr>\n <tr>\n <td class=\"px-4 py-4\">\n <strong>Food truck r\u00f4tisserie<\/strong><br>\n <span class=\"text-sm text-gray-500\">Vente \u00e0 emporter sur \u00e9v\u00e9nements, march\u00e9s<\/span>\n <\/td>\n <td class=\"px-4 py-4 text-center\"><span class=\"bg-green-500 text-white px-3 py-1 rounded-full text-sm font-bold\">NON<\/span><\/td>\n <td class=\"px-4 py-4 text-sm\">Formation hygi\u00e8ne adapt\u00e9e + PMS<\/td>\n <\/tr>\n <tr class=\"bg-red-50\">\n <td class=\"px-4 py-4\">\n <strong>Restaurant avec r\u00f4tisserie<\/strong><br>\n <span class=\"text-sm text-gray-500\">Service \u00e0 table, consommation sur place<\/span>\n <\/td>\n <td class=\"px-4 py-4 text-center\"><span class=\"bg-red-500 text-white px-3 py-1 rounded-full text-sm font-bold\">OUI<\/span><\/td>\n <td class=\"px-4 py-4 text-sm\">Formation 14h obligatoire + PMS<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Attention : le pi\u00e8ge de la consommation sur place<\/h2>\n \n <p class=\"text-gray-700 mb-6\">C’est le point crucial. La formation de 14 heures devient obligatoire d\u00e8s que vous proposez de la <strong>consommation sur place avec un espace d\u00e9di\u00e9<\/strong>.<\/p>\n \n <div class=\"bg-yellow-50 border border-yellow-300 rounded-xl p-6 mb-6\">\n <p class=\"font-bold text-yellow-800 mb-3\">\u26a0\ufe0f Ce qui d\u00e9clenche l’obligation 14h :<\/p>\n <ul class=\"text-gray-700 space-y-2\">\n <li>\u2022 Espace avec tables et chaises pour consommer sur place<\/li>\n <li>\u2022 Service de type restaurant ou caf\u00e9t\u00e9ria<\/li>\n <li>\u2022 Activit\u00e9 de restauration devenant pr\u00e9pond\u00e9rante<\/li>\n <\/ul>\n <\/div>\n \n <div class=\"bg-green-50 border border-green-300 rounded-xl p-6\">\n <p class=\"font-bold text-green-800 mb-3\">\u2713 Ce qui ne d\u00e9clenche PAS l’obligation 14h :<\/p>\n <ul class=\"text-gray-700 space-y-2\">\n <li>\u2022 Vente de poulets r\u00f4tis \u00e0 emporter<\/li>\n <li>\u2022 Stand sur un march\u00e9 sans espace de consommation<\/li>\n <li>\u2022 R\u00f4tisserie dans une \u00e9picerie ou un bar-tabac<\/li>\n <li>\u2022 Food truck sans tables ni chaises<\/li>\n <\/ul>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Vos vraies obligations l\u00e9gales<\/h2>\n \n <p class=\"text-gray-700 mb-6\">M\u00eame sans formation de 14 heures, vous devez respecter plusieurs obligations :<\/p>\n \n <div class=\"space-y-4\">\n <div class=\"flex items-start bg-white rounded-lg p-4 shadow-sm\">\n <span class=\"text-green-500 mr-4 mt-1\"><i class=\"fas fa-check-circle text-xl\"><\/i><\/span>\n <div>\n <p class=\"font-bold text-gray-800\">Formation hygi\u00e8ne adapt\u00e9e<\/p>\n <p class=\"text-gray-600 text-sm\">Le r\u00e8glement CE 852\/2004 impose une formation \u00e0 l’hygi\u00e8ne, mais sans dur\u00e9e minimale ni organisme agr\u00e9\u00e9 obligatoire.<\/p>\n <\/div>\n <\/div>\n <div class=\"flex items-start bg-white rounded-lg p-4 shadow-sm\">\n <span class=\"text-green-500 mr-4 mt-1\"><i class=\"fas fa-check-circle text-xl\"><\/i><\/span>\n <div>\n <p class=\"font-bold text-gray-800\">Plan de Ma\u00eetrise Sanitaire (PMS)<\/p>\n <p class=\"text-gray-600 text-sm\">Document obligatoire d\u00e9crivant vos proc\u00e9dures d’hygi\u00e8ne, temp\u00e9ratures, nettoyage, tra\u00e7abilit\u00e9.<\/p>\n <\/div>\n <\/div>\n <div class=\"flex items-start bg-white rounded-lg p-4 shadow-sm\">\n <span class=\"text-green-500 mr-4 mt-1\"><i class=\"fas fa-check-circle text-xl\"><\/i><\/span>\n <div>\n <p class=\"font-bold text-gray-800\">Respect des temp\u00e9ratures<\/p>\n <p class=\"text-gray-600 text-sm\">Cuisson \u00e0 c\u0153ur (poulet 74\u00b0C, merguez 70\u00b0C), maintien au chaud \u226563\u00b0C, stockage \u22644\u00b0C.<\/p>\n <\/div>\n <\/div>\n <div class=\"flex items-start bg-white rounded-lg p-4 shadow-sm\">\n <span class=\"text-green-500 mr-4 mt-1\"><i class=\"fas fa-check-circle text-xl\"><\/i><\/span>\n <div>\n <p class=\"font-bold text-gray-800\">Tra\u00e7abilit\u00e9<\/p>\n <p class=\"text-gray-600 text-sm\">Conservation des bons de livraison : 5 ans en g\u00e9n\u00e9ral, 6 mois pour les produits p\u00e9rissables.<\/p>\n <\/div>\n <\/div>\n <div class=\"flex items-start bg-white rounded-lg p-4 shadow-sm\">\n <span class=\"text-green-500 mr-4 mt-1\"><i class=\"fas fa-check-circle text-xl\"><\/i><\/span>\n <div>\n <p class=\"font-bold text-gray-800\">Information allerg\u00e8nes<\/p>\n <p class=\"text-gray-600 text-sm\">Affichage obligatoire des 14 allerg\u00e8nes pour les produits pr\u00e9par\u00e9s.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Le pi\u00e8ge des formations inutiles<\/h2>\n \n <p class=\"text-gray-700 mb-6\">Des organismes commercialisent la \u00ab formation HACCP 14h obligatoire \u00bb \u00e0 des r\u00f4tisseurs et \u00e9piciers qui n’en ont pas besoin. Ils jouent sur la confusion entre les codes APE.<\/p>\n \n <div class=\"grid md:grid-cols-2 gap-6 mb-6\">\n <div class=\"bg-red-50 border-2 border-red-300 rounded-xl p-6 text-center\">\n <p class=\"text-4xl font-bold text-red-600 mb-2\">300-500\u20ac<\/p>\n <p class=\"text-gray-700\">Formation 14h en pr\u00e9sentiel<\/p>\n <p class=\"text-red-600 font-semibold mt-2\">+ 2 jours de d\u00e9placement<\/p>\n <p class=\"text-red-600 font-semibold\">+ frais de transport et h\u00e9bergement<\/p>\n <p class=\"text-sm text-gray-500 mt-3\">Non obligatoire pour le commerce de d\u00e9tail<\/p>\n <\/div>\n <div class=\"bg-green-50 border-2 border-green-300 rounded-xl p-6 text-center\">\n <p class=\"text-4xl font-bold text-green-600 mb-2\">149\u20ac<\/p>\n <p class=\"text-gray-700\">Formation hygi\u00e8ne r\u00f4tisserie + PMS<\/p>\n <p class=\"text-green-600 font-semibold mt-2\">100% en ligne<\/p>\n <p class=\"text-green-600 font-semibold\">\u00c0 votre rythme, le soir apr\u00e8s le travail<\/p>\n <p class=\"text-sm text-gray-500 mt-3\">Conforme CE 852\/2004 \u2022 Attestation incluse<\/p>\n <\/div>\n <\/div>\n \n <div class=\"bg-blue-50 border border-blue-200 rounded-xl p-6\">\n <p class=\"text-gray-700\">\n <strong>Comment v\u00e9rifier ?<\/strong> Demandez \u00e0 l’organisme de vous citer le texte de loi qui vous oblige \u00e0 suivre leur formation. S’ils parlent du d\u00e9cret 2011-731, v\u00e9rifiez votre code APE : <strong>s’il commence par 47<\/strong> (commerce de d\u00e9tail), vous n’\u00eates pas concern\u00e9.\n <\/p>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Pourquoi se former quand m\u00eame ?<\/h2>\n \n <p class=\"text-gray-700 mb-6\">M\u00eame si la formation de 14 heures n’est pas obligatoire, une formation hygi\u00e8ne adapt\u00e9e reste indispensable :<\/p>\n \n <div class=\"space-y-6\">\n <div>\n <h3 class=\"font-bold text-gray-800 mb-2\">1. Obligation de r\u00e9sultat<\/h3>\n <p class=\"text-gray-700\">Le r\u00e8glement CE 852\/2004 impose une <strong>obligation de r\u00e9sultat<\/strong> en mati\u00e8re d’hygi\u00e8ne. En cas de contr\u00f4le DDPP ou de probl\u00e8me sanitaire, vous devez prouver que vous ma\u00eetrisez les bonnes pratiques.<\/p>\n <\/div>\n <div>\n <h3 class=\"font-bold text-gray-800 mb-2\">2. Risques sp\u00e9cifiques \u00e0 la r\u00f4tisserie<\/h3>\n <p class=\"text-gray-700\">Cuisson des volailles, maintien au chaud, gestion des invendus… Les risques sont r\u00e9els. Une formation adapt\u00e9e vous apprend \u00e0 les ma\u00eetriser.<\/p>\n <\/div>\n <div>\n <h3 class=\"font-bold text-gray-800 mb-2\">3. Protection en cas de probl\u00e8me<\/h3>\n <p class=\"text-gray-700\">Si un client tombe malade, vous devez prouver que vous avez fait les choses correctement. Une attestation de formation + un PMS \u00e0 jour vous prot\u00e8gent.<\/p>\n <\/div>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <div class=\"gradient-bg rounded-2xl p-8 text-center text-white\">\n <h2 class=\"text-2xl font-bold mb-4\">Formation hygi\u00e8ne r\u00f4tisserie + PMS inclus<\/h2>\n <p class=\"text-orange-100 mb-2\">100% en ligne \u2022 \u00c0 votre rythme \u2022 Attestation DREETS<\/p>\n <p class=\"text-orange-100 mb-6\">Dur\u00e9e : environ 8h \u2022 Faites-la le soir apr\u00e8s le travail<\/p>\n <div class=\"flex flex-col sm:flex-row gap-4 justify-center\">\n <a href=\"https:\/\/formation.haccp-pro.fr\/formation_hygiene_rotisserie.php\" class=\"inline-block bg-yellow-400 text-orange-900 px-8 py-4 rounded-xl text-lg font-bold hover:bg-yellow-300 transition\">\n Formation Entrepreneur + PMS \u2013 149\u20ac\n <\/a>\n <\/div>\n <p class=\"text-orange-200 text-sm mt-4\">\n Vous \u00eates employ\u00e9 ? <a href=\"https:\/\/formation.haccp-pro.fr\/commande-particulier.php\" class=\"underline\">Formation Employ\u00e9 \u2013 79\u20ac<\/a>\n <\/p>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">R\u00e9capitulatif par situation<\/h2>\n \n <div class=\"space-y-4\">\n <div class=\"bg-white rounded-xl p-5 shadow-sm border-l-4 border-orange-500\">\n <p class=\"font-bold text-gray-800\">\ud83c\udf57 Vous \u00eates r\u00f4tisseur sur les march\u00e9s<\/p>\n <p class=\"text-gray-600\">\u2192 Formation hygi\u00e8ne r\u00f4tisserie (149\u20ac) + PMS inclus. Pas de formation 14h obligatoire.<\/p>\n <\/div>\n <div class=\"bg-white rounded-xl p-5 shadow-sm border-l-4 border-orange-500\">\n <p class=\"font-bold text-gray-800\">\ud83c\udfea Vous avez une \u00e9picerie avec r\u00f4tisserie<\/p>\n <p class=\"text-gray-600\">\u2192 Formation hygi\u00e8ne r\u00f4tisserie (149\u20ac) + PMS inclus. Pas de formation 14h obligatoire.<\/p>\n <\/div>\n <div class=\"bg-white rounded-xl p-5 shadow-sm border-l-4 border-orange-500\">\n <p class=\"font-bold text-gray-800\">\ud83c\udf7a Vous avez un bar-tabac avec r\u00f4tisserie<\/p>\n <p class=\"text-gray-600\">\u2192 Formation hygi\u00e8ne r\u00f4tisserie (149\u20ac) + PMS inclus. Pas de formation 14h obligatoire.<\/p>\n <\/div>\n <div class=\"bg-white rounded-xl p-5 shadow-sm border-l-4 border-orange-500\">\n <p class=\"font-bold text-gray-800\">\ud83d\ude9a Vous avez un food truck r\u00f4tisserie<\/p>\n <p class=\"text-gray-600\">\u2192 Formation hygi\u00e8ne r\u00f4tisserie (149\u20ac) + PMS inclus. Pas de formation 14h obligatoire.<\/p>\n <\/div>\n <div class=\"bg-white rounded-xl p-5 shadow-sm border-l-4 border-red-500\">\n <p class=\"font-bold text-gray-800\">\ud83c\udf7d\ufe0f Vous avez un restaurant avec service \u00e0 table<\/p>\n <p class=\"text-gray-600\">\u2192 Formation 14h obligatoire (d\u00e9cret 2011-731). <a href=\"https:\/\/formation.haccp-pro.fr\/commande-entrepreneur.php\" class=\"text-orange-600 underline\">Voir notre formation restauration<\/a><\/p>\n <\/div>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">Questions fr\u00e9quentes<\/h2>\n \n <div class=\"space-y-4\" id=\"faq-article\">\n <div class=\"border border-gray-200 rounded-xl overflow-hidden\">\n <div class=\"flex items-center justify-between p-5 cursor-pointer bg-gray-50 hover:bg-gray-100 transition\" onclick=\"toggleFaqArticle(this)\">\n <span class=\"font-semibold text-gray-800\">La formation HACCP 14h est-elle obligatoire pour un r\u00f4tisseur sur les march\u00e9s ?<\/span>\n <i class=\"fas fa-chevron-down text-orange-600 faq-icon\"><\/i>\n <\/div>\n <div class=\"faq-content\" style=\"max-height: 0; overflow: hidden; transition: max-height 0.3s ease;\">\n <div class=\"p-5 bg-white\">\n <p class=\"text-gray-700\">Non. Le d\u00e9cret 2011-731 qui impose la formation 14h ne concerne que la restauration commerciale (codes APE 56). Un vendeur ambulant a un code APE 47.81Z (commerce de d\u00e9tail sur march\u00e9s) qui n’est pas concern\u00e9 par cette obligation.<\/p>\n <\/div>\n <\/div>\n <\/div>\n \n <div class=\"border border-gray-200 rounded-xl overflow-hidden\">\n <div class=\"flex items-center justify-between p-5 cursor-pointer bg-gray-50 hover:bg-gray-100 transition\" onclick=\"toggleFaqArticle(this)\">\n <span class=\"font-semibold text-gray-800\">Mon \u00e9picerie vend des poulets r\u00f4tis : dois-je passer la formation 14h ?<\/span>\n <i class=\"fas fa-chevron-down text-orange-600 faq-icon\"><\/i>\n <\/div>\n <div class=\"faq-content\" style=\"max-height: 0; overflow: hidden; transition: max-height 0.3s ease;\">\n <div class=\"p-5 bg-white\">\n <p class=\"text-gray-700\">Non, tant que vous vendez \u00e0 emporter sans espace de consommation sur place. Votre code APE commence par 47 (commerce de d\u00e9tail), vous n’\u00eates pas concern\u00e9 par le d\u00e9cret 2011-731.<\/p>\n <\/div>\n <\/div>\n <\/div>\n \n <div class=\"border border-gray-200 rounded-xl overflow-hidden\">\n <div class=\"flex items-center justify-between p-5 cursor-pointer bg-gray-50 hover:bg-gray-100 transition\" onclick=\"toggleFaqArticle(this)\">\n <span class=\"font-semibold text-gray-800\">Que v\u00e9rifie la DDPP lors d’un contr\u00f4le ?<\/span>\n <i class=\"fas fa-chevron-down text-orange-600 faq-icon\"><\/i>\n <\/div>\n <div class=\"faq-content\" style=\"max-height: 0; overflow: hidden; transition: max-height 0.3s ease;\">\n <div class=\"p-5 bg-white\">\n <p class=\"text-gray-700\">L’inspecteur v\u00e9rifie : les temp\u00e9ratures (cuisson, maintien, stockage), l’hygi\u00e8ne du personnel, la tra\u00e7abilit\u00e9 (bons de livraison), le plan de nettoyage, l’affichage des allerg\u00e8nes, et la pr\u00e9sence d’un PMS. Il peut demander une preuve de formation hygi\u00e8ne.<\/p>\n <\/div>\n <\/div>\n <\/div>\n \n <div class=\"border border-gray-200 rounded-xl overflow-hidden\">\n <div class=\"flex items-center justify-between p-5 cursor-pointer bg-gray-50 hover:bg-gray-100 transition\" onclick=\"toggleFaqArticle(this)\">\n <span class=\"font-semibold text-gray-800\">La formation peut-elle \u00eatre faite en ligne ?<\/span>\n <i class=\"fas fa-chevron-down text-orange-600 faq-icon\"><\/i>\n <\/div>\n <div class=\"faq-content\" style=\"max-height: 0; overflow: hidden; transition: max-height 0.3s ease;\">\n <div class=\"p-5 bg-white\">\n <p class=\"text-gray-700\">Oui. Le r\u00e8glement CE 852\/2004 n’impose aucun format particulier pour la formation hygi\u00e8ne. Vous pouvez la suivre 100% en ligne, \u00e0 votre rythme, le soir apr\u00e8s votre journ\u00e9e de travail si vous voulez.<\/p>\n <\/div>\n <\/div>\n <\/div>\n \n <div class=\"border border-gray-200 rounded-xl overflow-hidden\">\n <div class=\"flex items-center justify-between p-5 cursor-pointer bg-gray-50 hover:bg-gray-100 transition\" onclick=\"toggleFaqArticle(this)\">\n <span class=\"font-semibold text-gray-800\">Combien de temps dure la formation ?<\/span>\n <i class=\"fas fa-chevron-down text-orange-600 faq-icon\"><\/i>\n <\/div>\n <div class=\"faq-content\" style=\"max-height: 0; overflow: hidden; transition: max-height 0.3s ease;\">\n <div class=\"p-5 bg-white\">\n <p class=\"text-gray-700\">La formation Entrepreneur + PMS dure environ 8 heures. Vous la faites \u00e0 votre rythme : vous pouvez l’\u00e9taler sur plusieurs jours ou plusieurs semaines. L’acc\u00e8s est \u00e0 vie. Pour les employ\u00e9s, la formation dure environ 3 heures.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n \n <section class=\"mb-10\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-6\">\ud83d\udcda Textes de r\u00e9f\u00e9rence<\/h2>\n \n <ul class=\"text-gray-600 text-sm space-y-2\">\n <li>\u2022 R\u00e8glement (CE) n\u00b0852\/2004 du 29 avril 2004 \u2013 Hygi\u00e8ne des denr\u00e9es alimentaires<\/li>\n <li>\u2022 D\u00e9cret n\u00b02011-731 du 24 juin 2011 \u2013 Formation restauration commerciale (codes APE 56.10)<\/li>\n <li>\u2022 Arr\u00eat\u00e9 du 21 d\u00e9cembre 2009 \u2013 R\u00e8gles sanitaires commerce de d\u00e9tail<\/li>\n <li>\u2022 Instruction DGAL\/SDSSA\/2017-861 du 30 octobre 2017 \u2013 Champ d’application formation<\/li>\n <\/ul>\n <\/section>\n \n \n <div class=\"bg-gray-100 rounded-xl p-6 text-sm text-gray-600 mb-10\">\n <p><strong>Avertissement :<\/strong> Cet article a une vocation informative et ne constitue pas un conseil juridique. La r\u00e9glementation peut \u00e9voluer et des arr\u00eat\u00e9s locaux peuvent imposer des obligations suppl\u00e9mentaires. En cas de doute, contactez votre DDPP ou un avocat sp\u00e9cialis\u00e9.<\/p>\n <\/div>\n \n \n <section>\n <div class=\"bg-orange-50 border-2 border-orange-200 rounded-2xl p-8 text-center\">\n <h2 class=\"text-2xl font-bold text-gray-800 mb-4\">Formez-vous aux bonnes pratiques d’hygi\u00e8ne<\/h2>\n <p class=\"text-gray-600 mb-6\">Formation adapt\u00e9e aux r\u00f4tisseurs et vendeurs ambulants \u2022 PMS inclus<\/p>\n <a href=\"https:\/\/formation.haccp-pro.fr\/formation_hygiene_rotisserie.php\" class=\"inline-block bg-orange-600 text-white px-8 py-4 rounded-xl text-lg font-bold hover:bg-orange-700 transition\">\n D\u00e9marrer la formation \u2013 149\u20ac\n <\/a>\n <\/div>\n <\/section>\n \n <\/div>\n <\/div>\n <\/article>\n\n \n <footer class=\"bg-gray-900 text-gray-400 py-12\">\n <div class=\"container mx-auto px-6\">\n <div class=\"flex flex-col md:flex-row justify-between items-center\">\n <div class=\"mb-6 md:mb-0\">\n <div class=\"flex items-center mb-2\">\n <i class=\"fas fa-drumstick-bite text-orange-500 text-2xl mr-2\"><\/i>\n <span class=\"text-white font-bold text-xl\">Formation HACCP Pro<\/span>\n <\/div>\n <p class=\"text-sm\">Organisme d\u00e9clar\u00e9 DREETS n\u00b0 84430382743<\/p>\n <\/div>\n <div class=\"flex space-x-6\">\n <a href=\"https:\/\/formation.haccp-pro.fr\/terms.php\" class=\"hover:text-white transition\">CGV<\/a>\n <a href=\"https:\/\/formation.haccp-pro.fr\/terms.php\" class=\"hover:text-white transition\">Mentions l\u00e9gales<\/a>\n <a href=\"https:\/\/formation.haccp-pro.fr\/contact.php\" class=\"hover:text-white transition\">Contact<\/a>\n <\/div>\n <\/div>\n <div class=\"border-t border-gray-800 mt-8 pt-8 text-center text-sm\">\n \u00a9 <?= date('Y') ?> Formation HACCP Pro – Tous droits r\u00e9serv\u00e9s\n <\/div>\n <\/div>\n <\/footer>\n\n <script>\n function toggleFaqArticle(element) {\n const content = element.nextElementSibling;\n const icon = element.querySelector('.faq-icon');\n \n \/\/ Fermer les autres\n document.querySelectorAll('#faq-article .faq-content').forEach(function(c) {\n if (c !== content) {\n c.style.maxHeight = '0';\n c.previousElementSibling.querySelector('.faq-icon').style.transform = 'rotate(0deg)';\n }\n });\n \n \/\/ Toggle celle-ci\n if (content.style.maxHeight === '0px' || content.style.maxHeight === '') {\n content.style.maxHeight = '500px';\n icon.style.transform = 'rotate(180deg)';\n } else {\n content.style.maxHeight = '0';\n icon.style.transform = 'rotate(0deg)';\n }\n }\n <\/script>\n\n<\/body>\n<\/html>\n","protected":false},"excerpt":{"rendered":"<p>Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? March\u00e9, \u00e9picerie, bar – HACCP Pro Formation HACCP Pro Voir la formation R\u00c9GLEMENTATION Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? Mis \u00e0 jour le \u2022 Lecture 8 min \u2713 Bonne nouvelle : La formation HACCP de 14 heures n’est PAS obligatoire pour vendre des … <a title=\"Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ?\" class=\"read-more\" href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/quelle-formation-hygiene-pour-faire-de-la-rotisserie\/\" aria-label=\"Read more about Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ?\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":157,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[164,245,240,105,231,230,227,234,239,244,233,235,228,189,238,226,229,111,232,242,237,236,241,243],"class_list":["post-155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reglementation","tag-attestation-hygiene-alimentaire","tag-code-ape-47","tag-controle-ddpp-rotisserie","tag-formation-haccp-en-ligne","tag-formation-haccp-epicerie","tag-formation-haccp-marche","tag-formation-haccp-rotisserie","tag-formation-hygiene-bar-tabac","tag-formation-hygiene-commerce-de-detail","tag-formation-hygiene-en-ligne","tag-formation-hygiene-epicerie","tag-formation-hygiene-food-truck","tag-formation-hygiene-marche","tag-formation-hygiene-obligatoire","tag-formation-hygiene-poulet-roti","tag-formation-hygiene-rotisserie","tag-formation-hygiene-vendeur-ambulant","tag-haccp-vente-ambulante","tag-hygiene-alimentaire-rotisserie","tag-maintien-au-chaud-63c","tag-plan-de-maitrise-sanitaire-rotisserie","tag-pms-rotisserie","tag-reglementation-hygiene-rotisserie","tag-temperature-cuisson-poulet"],"yoast_head":"\n<title>Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? - HACCP Pro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/quelle-formation-hygiene-pour-faire-de-la-rotisserie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? - HACCP Pro\" \/>\n<meta property=\"og:description\" content=\"Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? March\u00e9, \u00e9picerie, bar – HACCP Pro Formation HACCP Pro Voir la formation R\u00c9GLEMENTATION Quelle formation hygi\u00e8ne pour faire de la r\u00f4tisserie ? Mis \u00e0 jour le \u2022 Lecture 8 min \u2713 Bonne nouvelle : La formation HACCP de 14 heures n’est PAS obligatoire pour vendre des ... 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