{"id":181,"date":"2026-03-17T05:32:13","date_gmt":"2026-03-17T05:32:13","guid":{"rendered":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/?p=181"},"modified":"2026-03-17T05:51:13","modified_gmt":"2026-03-17T05:51:13","slug":"formation-haccp-boulangerie-hygiene-alimentaire-100-en-ligne-149-e","status":"publish","type":"post","link":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-boulangerie-hygiene-alimentaire-100-en-ligne-149-e\/","title":{"rendered":"Formation HACCP boulangerie hygi\u00e8ne alimentaire 100 % en ligne 149 \u20ac"},"content":{"rendered":"\n<?php\n$page_title = \"HACCP Boulangerie : Guide Complet 2026 | Obligations, PMS, Allergenes\";\n$page_description = \"HACCP en boulangerie : formation obligatoire, PMS, allergenes (gluten, sesame), temperatures, controle DDPP. Guide pratique pour boulangers artisans.\";\n$custom_head = '';\nrequire_once 'header.php';\n?>\n\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Article\",\n  \"headline\": \"HACCP en boulangerie : le guide complet pour les artisans boulangers\",\n  \"description\": \"Formation HACCP obligatoire ou pas ? PMS, allergenes gluten et sesame, temperatures, controle DDPP. Tout ce que doit savoir un boulanger pour etre en regle.\",\n  \"keywords\": [\"haccp boulangerie\", \"formation haccp boulanger\", \"pms boulangerie\", \"allergenes boulangerie\", \"gluten allergene\", \"hygiene boulangerie\", \"controle ddpp boulangerie\", \"haccp obligatoire boulangerie\"],\n  \"about\": [\n    { \"@type\": \"Thing\", \"name\": \"Hygiene alimentaire boulangerie\" },\n    { \"@type\": \"Thing\", \"name\": \"Plan de Maitrise Sanitaire\" },\n    { \"@type\": \"Thing\", \"name\": \"Formation professionnelle boulanger\" },\n    { \"@type\": \"Thing\", \"name\": \"Allergenes alimentaires\" }\n  ],\n  \"mainEntityOfPage\": true\n}\n<\/script>\n\n<article style=\"max-width: 820px; margin: 0 auto; padding: 20px;\">\n\n<!-- INTRO -->\n<div style=\"background: linear-gradient(135deg, #D97706 0%, #92400E 100%); color: white; padding: 30px 35px; border-radius: 12px; margin-bottom: 35px;\">\n  <p style=\"font-size: 1.15em; line-height: 1.8; margin: 0;\">\n    Vous ouvrez une boulangerie ? Vous reprenez un fonds de commerce ? Vous etes deja installe et vous voulez vous mettre a jour ? <strong>Ce guide vous explique tout ce que vous devez savoir sur le HACCP en boulangerie<\/strong> : les obligations legales, la formation, le <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>, les allergenes, les temperatures et les controles sanitaires.\n  <\/p>\n<\/div>\n\n\n<h2>&#9888;&#65039; La confusion qui coute cher : formation 14h ou pas ?<\/h2>\n\n<p>C&rsquo;est LA question que se posent tous les boulangers. Et la reponse est claire :<\/p>\n\n<div style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 20px; margin: 25px 0;\">\n  <div style=\"background: #fef2f2; border: 2px solid #fca5a5; border-radius: 12px; padding: 22px;\">\n    <div style=\"display: flex; align-items: center; gap: 10px; margin-bottom: 14px;\">\n      <span style=\"font-size: 1.8em;\">&#10060;<\/span>\n      <strong style=\"color: #991b1b;\">Formation 14h<\/strong>\n    <\/div>\n    <p style=\"color: #7f1d1d; line-height: 1.7; margin-bottom: 12px;\">Obligatoire uniquement pour la <strong>restauration commerciale<\/strong> : restaurants, fast-food, snacks servant des repas complets.<\/p>\n    <ul style=\"color: #991b1b; font-size: 0.9em; padding-left: 0; list-style: none; margin: 0;\">\n      <li style=\"margin-bottom: 6px;\">&#10060; Les boulangers ne sont PAS concernes<\/li>\n      <li style=\"margin-bottom: 6px;\">&#10060; Meme si vous faites du <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-hygiene-haccp-snacking-employe\/\">snacking<\/a><\/li>\n      <li>&#10060; Meme si vous vendez des sandwiches<\/li>\n    <\/ul>\n  <\/div>\n  <div style=\"background: #f0fdf4; border: 2px solid #86efac; border-radius: 12px; padding: 22px;\">\n    <div style=\"display: flex; align-items: center; gap: 10px; margin-bottom: 14px;\">\n      <span style=\"font-size: 1.8em;\">&#9989;<\/span>\n      <strong style=\"color: #166534;\">Formation HACCP adaptee<\/strong>\n    <\/div>\n    <p style=\"color: #14532d; line-height: 1.7; margin-bottom: 12px;\">Imposee par le <strong>reglement CE 852\/2004<\/strong> pour toute personne manipulant des denrees alimentaires.<\/p>\n    <ul style=\"color: #166534; font-size: 0.9em; padding-left: 0; list-style: none; margin: 0;\">\n      <li style=\"margin-bottom: 6px;\">&#9989; Obligatoire pour tout <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-boulanger-les-regles-dhygiene-specifiques-au-fournil\/\">boulanger<\/a><\/li>\n      <li style=\"margin-bottom: 6px;\">&#9989; Doit etre adaptee a votre metier<\/li>\n      <li>&#9989; Pas de duree minimale imposee<\/li>\n    <\/ul>\n  <\/div>\n<\/div>\n\n<div style=\"background: #fff7ed; border: 2px solid #fb923c; border-radius: 10px; padding: 20px 24px; margin: 20px 0; display: flex; gap: 14px; align-items: flex-start;\">\n  <span style=\"font-size: 1.8em; line-height: 1; flex-shrink: 0;\">&#128161;<\/span>\n  <div>\n    <strong style=\"color: #9a3412; display: block; margin-bottom: 6px;\">Ce que ca veut dire concretement<\/strong>\n    <span style=\"color: #7c2d12; line-height: 1.7;\">Vous n&rsquo;avez pas besoin de payer 300&#8364; pour une formation 14h en presentiel. Mais vous devez avoir une formation HACCP <strong>adaptee a la boulangerie<\/strong>, delivree par un organisme declare DREETS. C&rsquo;est cette attestation qu&rsquo;on vous demandera en cas de controle.<\/span>\n  <\/div>\n<\/div>\n\n\n<h2>&#127838; Les risques specifiques en boulangerie : ce n&rsquo;est pas de la theorie<\/h2>\n\n<p>La boulangerie manipule des produits a risque : farines, oeufs, lait, graines. Un employe mal forme peut declencher une intoxication alimentaire ou une reaction allergique grave sans meme s&rsquo;en rendre compte.<\/p>\n\n<div style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 18px; margin: 25px 0;\">\n\n  <div style=\"background: white; border: 1px solid #e5e7eb; border-top: 4px solid #ef4444; border-radius: 10px; padding: 20px;\">\n    <div style=\"font-size: 1.8em; margin-bottom: 10px;\">&#127806;<\/div>\n    <strong style=\"color: #991b1b;\">Le gluten : allergene n&#176;1 en boulangerie<\/strong>\n    <p style=\"font-size: 0.92em; color: #4b5563; margin-top: 8px; line-height: 1.6; margin-bottom: 0;\">Ble, seigle, orge, avoine, epeautre&#8230; Le gluten est partout dans votre fournil. Une mauvaise gestion peut provoquer des reactions graves chez les clients coeliaques. La DDPP verifie systematiquement votre maitrise de cet allergene.<\/p>\n  <\/div>\n\n  <div style=\"background: white; border: 1px solid #e5e7eb; border-top: 4px solid #f59e0b; border-radius: 10px; padding: 20px;\">\n    <div style=\"font-size: 1.8em; margin-bottom: 10px;\">&#129744;<\/div>\n    <strong style=\"color: #92400e;\">Le sesame : l&rsquo;allergene qui explose<\/strong>\n    <p style=\"font-size: 0.92em; color: #4b5563; margin-top: 8px; line-height: 1.6; margin-bottom: 0;\">Graines sur les pains, bagels, buns&#8230; Le sesame est l&rsquo;allergene dont les cas augmentent le plus. Un pain aux graines manipule avec les memes gants qu&rsquo;une baguette = contamination croisee = danger reel.<\/p>\n  <\/div>\n\n  <div style=\"background: white; border: 1px solid #e5e7eb; border-top: 4px solid #8b5cf6; border-radius: 10px; padding: 20px;\">\n    <div style=\"font-size: 1.8em; margin-bottom: 10px;\">&#129370;<\/div>\n    <strong style=\"color: #5b21b6;\">Les oeufs et le lait dans les viennoiseries<\/strong>\n    <p style=\"font-size: 0.92em; color: #4b5563; margin-top: 8px; line-height: 1.6; margin-bottom: 0;\">Brioches, croissants, pains au lait&#8230; Ces produits contiennent des allergenes majeurs. Un employe qui ne connait pas la composition exacte de chaque produit peut donner une information fausse a un client allergique.<\/p>\n  <\/div>\n\n  <div style=\"background: white; border: 1px solid #e5e7eb; border-top: 4px solid #10b981; border-radius: 10px; padding: 20px;\">\n    <div style=\"font-size: 1.8em; margin-bottom: 10px;\">&#127777;&#65039;<\/div>\n    <strong style=\"color: #065f46;\">La creme patissiere laissee a temperature<\/strong>\n    <p style=\"font-size: 0.92em; color: #4b5563; margin-top: 8px; line-height: 1.6; margin-bottom: 0;\">Salmonelles et staphylocoques se multiplient entre 10&#176;C et 63&#176;C. Une creme qui refroidit 2h sur le plan de travail = danger pour tous les clients qui mangeront les patisseries ce jour-la.<\/p>\n  <\/div>\n\n<\/div>\n\n<div style=\"background: #1f2937; color: white; border-radius: 12px; padding: 22px 28px; margin: 25px 0; text-align: center;\">\n  <p style=\"margin: 0; font-size: 1.05em; line-height: 1.7; color: #f3f4f6;\">Un employe forme ne fait pas moins d&rsquo;erreurs parce qu&rsquo;il a peur d&rsquo;une sanction.<br><strong style=\"color: #fbbf24;\">Il en fait moins parce qu&rsquo;il comprend pourquoi c&rsquo;est dangereux.<\/strong><\/p>\n<\/div>\n\n\n<h2>&#128221; Le PMS : le document qu&rsquo;on vous demandera en premier<\/h2>\n\n<p>Le <strong>Plan de Maitrise Sanitaire<\/strong> est obligatoire pour tout etablissement alimentaire. C&rsquo;est le premier document que la DDPP vous demandera lors d&rsquo;un controle. Sans PMS, vous etes en infraction des le premier jour.<\/p>\n\n<div style=\"background: linear-gradient(135deg, #D97706 0%, #B45309 100%); color: white; border-radius: 14px; padding: 28px 32px; margin: 25px 0;\">\n  <div style=\"display: flex; align-items: center; gap: 12px; margin-bottom: 18px;\">\n    <span style=\"font-size: 2em;\">&#128220;<\/span>\n    <strong style=\"color: white; font-size: 1.1em;\">Les 8 elements obligatoires du PMS<\/strong>\n  <\/div>\n  <div style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 12px;\">\n    <div style=\"background: rgba(255,255,255,0.1); padding: 12px 16px; border-radius: 8px;\">\n      <strong>1.<\/strong> Presentation de l&rsquo;activite\n    <\/div>\n    <div style=\"background: rgba(255,255,255,0.1); padding: 12px 16px; border-radius: 8px;\">\n      <strong>2.<\/strong> Diagramme de fabrication\n    <\/div>\n    <div style=\"background: rgba(255,255,255,0.1); padding: 12px 16px; border-radius: 8px;\">\n      <strong>3.<\/strong> Analyse des dangers\n    <\/div>\n    <div style=\"background: rgba(255,255,255,0.1); padding: 12px 16px; border-radius: 8px;\">\n      <strong>4.<\/strong> Points critiques (CCP)\n    <\/div>\n    <div style=\"background: rgba(255,255,255,0.1); padding: 12px 16px; border-radius: 8px;\">\n      <strong>5.<\/strong> Procedures et modes operatoires\n    <\/div>\n    <div style=\"background: rgba(255,255,255,0.1); padding: 12px 16px; border-radius: 8px;\">\n      <strong>6.<\/strong> Plan de nettoyage\n    <\/div>\n    <div style=\"background: rgba(255,255,255,0.1); padding: 12px 16px; border-radius: 8px;\">\n      <strong>7.<\/strong> Gestion des allergenes\n    <\/div>\n    <div style=\"background: rgba(255,255,255,0.1); padding: 12px 16px; border-radius: 8px;\">\n      <strong>8.<\/strong> Tracabilite\n    <\/div>\n  <\/div>\n<\/div>\n\n<div style=\"background: #fef2f2; border: 2px solid #fca5a5; border-radius: 10px; padding: 20px 24px; margin: 20px 0; display: flex; gap: 14px; align-items: flex-start;\">\n  <span style=\"font-size: 1.8em; line-height: 1; flex-shrink: 0;\">&#9888;&#65039;<\/span>\n  <div>\n    <strong style=\"color: #991b1b; display: block; margin-bottom: 6px;\">Si vous reprenez une boulangerie<\/strong>\n    <span style=\"color: #7f1d1d; line-height: 1.7;\">L&rsquo;ancien PMS du precedent proprietaire <strong>n&rsquo;est plus valable<\/strong>. Vous devez creer le votre. C&rsquo;est votre responsabilite, pas celle de l&rsquo;ancien gerant.<\/span>\n  <\/div>\n<\/div>\n\n\n<h2>&#128683; Allergenes : ce que vous devez afficher (et comment)<\/h2>\n\n<p>L&rsquo;affichage des allergenes est <strong>obligatoire<\/strong> depuis le decret n&#176;2015-447. Il existe 14 allergenes a declaration obligatoire. En boulangerie, voici ceux que vous rencontrerez le plus :<\/p>\n\n<div style=\"display: grid; grid-template-columns: repeat(3, 1fr); gap: 14px; margin: 25px 0;\">\n  <div style=\"background: #fef2f2; border: 2px solid #fca5a5; border-radius: 12px; padding: 18px; text-align: center;\">\n    <div style=\"font-size: 2em; margin-bottom: 8px;\">&#127806;<\/div>\n    <strong style=\"color: #991b1b; font-size: 1.1em;\">Gluten<\/strong>\n    <p style=\"font-size: 0.85em; color: #7f1d1d; margin: 8px 0 0 0;\">Ble, seigle, orge, avoine, epeautre, kamut<\/p>\n  <\/div>\n  <div style=\"background: #fefce8; border: 2px solid #fde047; border-radius: 12px; padding: 18px; text-align: center;\">\n    <div style=\"font-size: 2em; margin-bottom: 8px;\">&#129744;<\/div>\n    <strong style=\"color: #854d0e; font-size: 1.1em;\">Sesame<\/strong>\n    <p style=\"font-size: 0.85em; color: #713f12; margin: 8px 0 0 0;\">Graines sur pains, bagels, buns<\/p>\n  <\/div>\n  <div style=\"background: #fff7ed; border: 2px solid #fdba74; border-radius: 12px; padding: 18px; text-align: center;\">\n    <div style=\"font-size: 2em; margin-bottom: 8px;\">&#129370;<\/div>\n    <strong style=\"color: #9a3412; font-size: 1.1em;\">Oeufs<\/strong>\n    <p style=\"font-size: 0.85em; color: #7c2d12; margin: 8px 0 0 0;\">Brioches, viennoiseries, dorure<\/p>\n  <\/div>\n  <div style=\"background: #eff6ff; border: 2px solid #93c5fd; border-radius: 12px; padding: 18px; text-align: center;\">\n    <div style=\"font-size: 2em; margin-bottom: 8px;\">&#129371;<\/div>\n    <strong style=\"color: #1e40af; font-size: 1.1em;\">Lait<\/strong>\n    <p style=\"font-size: 0.85em; color: #1e3a8a; margin: 8px 0 0 0;\">Croissants, pains au lait<\/p>\n  <\/div>\n  <div style=\"background: #f0fdf4; border: 2px solid #86efac; border-radius: 12px; padding: 18px; text-align: center;\">\n    <div style=\"font-size: 2em; margin-bottom: 8px;\">&#129408;<\/div>\n    <strong style=\"color: #166534; font-size: 1.1em;\">Fruits a coque<\/strong>\n    <p style=\"font-size: 0.85em; color: #14532d; margin: 8px 0 0 0;\">Noix, noisettes, amandes<\/p>\n  <\/div>\n  <div style=\"background: #faf5ff; border: 2px solid #d8b4fe; border-radius: 12px; padding: 18px; text-align: center;\">\n    <div style=\"font-size: 2em; margin-bottom: 8px;\">&#127813;<\/div>\n    <strong style=\"color: #6b21a8; font-size: 1.1em;\">Soja<\/strong>\n    <p style=\"font-size: 0.85em; color: #581c87; margin: 8px 0 0 0;\">Certaines farines, lecithines<\/p>\n  <\/div>\n<\/div>\n\n<div style=\"background: #dc2626; color: white; border-radius: 12px; padding: 22px 28px; margin: 25px 0;\">\n  <div style=\"display: flex; align-items: center; gap: 12px; margin-bottom: 12px;\">\n    <span style=\"font-size: 1.8em;\">&#128683;<\/span>\n    <strong style=\"font-size: 1.1em;\">INTERDIT : \u00ab\u00a0Allergenes sur demande\u00a0\u00bb<\/strong>\n  <\/div>\n  <p style=\"margin: 0; line-height: 1.7;\">L&rsquo;information doit etre <strong>ecrite et visible<\/strong> sans que le client ait a la demander. Un tableau en vitrine, des etiquettes individuelles, un classeur accessible&#8230; Mais jamais \u00ab\u00a0demandez au vendeur\u00a0\u00bb.<\/p>\n  <p style=\"margin: 12px 0 0 0; color: #fecaca;\"><strong>Amende : 450&#8364; par infraction constatee<\/strong><\/p>\n<\/div>\n\n\n<h2>&#127777;&#65039; Les temperatures a respecter : les chiffres a connaitre<\/h2>\n\n<p>La maitrise des temperatures est un point critique en boulangerie-patisserie. Voici les seuils que vous devez connaitre par coeur :<\/p>\n\n<div style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 18px; margin: 25px 0;\">\n  <div style=\"background: #eff6ff; border: 2px solid #3b82f6; border-radius: 12px; padding: 22px;\">\n    <div style=\"display: flex; align-items: center; gap: 10px; margin-bottom: 14px;\">\n      <span style=\"font-size: 1.8em;\">&#10052;&#65039;<\/span>\n      <strong style=\"color: #1e40af;\">Conservation au froid<\/strong>\n    <\/div>\n    <ul style=\"color: #1e3a8a; font-size: 0.95em; padding-left: 0; list-style: none; margin: 0;\">\n      <li style=\"margin-bottom: 10px; padding: 10px; background: rgba(59,130,246,0.1); border-radius: 6px;\"><strong>Produits frais (cremes, patisseries)<\/strong><br><span style=\"font-size: 1.3em; font-weight: bold;\">0&#176;C a +4&#176;C<\/span><\/li>\n      <li style=\"margin-bottom: 10px; padding: 10px; background: rgba(59,130,246,0.1); border-radius: 6px;\"><strong>Vitrines refrigerees<\/strong><br><span style=\"font-size: 1.3em; font-weight: bold;\">+4&#176;C a +6&#176;C max<\/span><\/li>\n      <li style=\"padding: 10px; background: rgba(59,130,246,0.1); border-radius: 6px;\"><strong>Produits surgeles<\/strong><br><span style=\"font-size: 1.3em; font-weight: bold;\">-18&#176;C<\/span><\/li>\n    <\/ul>\n  <\/div>\n  <div style=\"background: #fef3c7; border: 2px solid #f59e0b; border-radius: 12px; padding: 22px;\">\n    <div style=\"display: flex; align-items: center; gap: 10px; margin-bottom: 14px;\">\n      <span style=\"font-size: 1.8em;\">&#9200;<\/span>\n      <strong style=\"color: #92400e;\">Refroidissement<\/strong>\n    <\/div>\n    <p style=\"color: #78350f; line-height: 1.7; margin-bottom: 16px;\">Apres cuisson, les preparations doivent passer de :<\/p>\n    <div style=\"background: rgba(245,158,11,0.2); padding: 16px; border-radius: 8px; text-align: center;\">\n      <p style=\"margin: 0; font-size: 1.4em; font-weight: bold; color: #92400e;\">+63&#176;C &#8594; +10&#176;C<\/p>\n      <p style=\"margin: 8px 0 0 0; color: #78350f; font-weight: 600;\">en moins de 2 heures<\/p>\n    <\/div>\n    <p style=\"color: #78350f; font-size: 0.85em; margin: 12px 0 0 0; text-align: center;\">Zone de danger bacterien !<\/p>\n  <\/div>\n<\/div>\n\n<div style=\"background: #f0fdf4; border-left: 5px solid #22c55e; border-radius: 0 10px 10px 0; padding: 20px 25px; margin: 25px 0;\">\n  <p style=\"margin: 0; color: #14532d; line-height: 1.75;\"><strong>&#128205; Releve quotidien obligatoire :<\/strong> Vous devez relever les temperatures de vos equipements frigorifiques <strong>1 fois par jour minimum<\/strong>. Ces releves doivent etre conserves et pourront etre demandes lors d&rsquo;un controle DDPP.<\/p>\n<\/div>\n\n\n<h2>&#128110; Le controle DDPP : ce qui se passe vraiment<\/h2>\n\n<p>La Direction Departementale de la Protection des Populations (DDPP) est chargee des controles sanitaires. Ces controles sont generalement <strong>inopin&#233;s<\/strong> \u2014 sans prevenir.<\/p>\n\n<div style=\"background: #f3f4f6; border-radius: 12px; padding: 25px 30px; margin: 25px 0;\">\n  <strong style=\"display: block; margin-bottom: 16px; color: #1f2937; font-size: 1.05em;\">&#128680; Ce qui declenche un controle :<\/strong>\n  <div style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 12px;\">\n    <div style=\"background: white; padding: 14px 16px; border-radius: 8px; display: flex; gap: 10px; align-items: center;\">\n      <span style=\"font-size: 1.3em;\">&#128532;<\/span>\n      <span>Plainte d&rsquo;un client (intoxication)<\/span>\n    <\/div>\n    <div style=\"background: white; padding: 14px 16px; border-radius: 8px; display: flex; gap: 10px; align-items: center;\">\n      <span style=\"font-size: 1.3em;\">&#128172;<\/span>\n      <span>Denonciation (ancien employe)<\/span>\n    <\/div>\n    <div style=\"background: white; padding: 14px 16px; border-radius: 8px; display: flex; gap: 10px; align-items: center;\">\n      <span style=\"font-size: 1.3em;\">&#128269;<\/span>\n      <span>Controle de routine<\/span>\n    <\/div>\n    <div style=\"background: white; padding: 14px 16px; border-radius: 8px; display: flex; gap: 10px; align-items: center;\">\n      <span style=\"font-size: 1.3em;\">&#128196;<\/span>\n      <span>Antecedent de non-conformite<\/span>\n    <\/div>\n  <\/div>\n<\/div>\n\n<p>L&rsquo;inspecteur DDPP a le droit d&rsquo;acceder a <strong>toutes les zones de votre boulangerie<\/strong> sans restriction. Voici ce qu&rsquo;il va verifier :<\/p>\n\n<div style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 12px; margin: 20px 0;\">\n  <div style=\"background: #f8f4ff; border-left: 4px solid #6366f1; padding: 14px 16px; border-radius: 8px; display: flex; gap: 10px; align-items: flex-start;\">\n    <span style=\"font-size: 1.3em;\">&#128221;<\/span><span>Votre <strong>PMS<\/strong> et vos documents<\/span>\n  <\/div>\n  <div style=\"background: #f8f4ff; border-left: 4px solid #6366f1; padding: 14px 16px; border-radius: 8px; display: flex; gap: 10px; align-items: flex-start;\">\n    <span style=\"font-size: 1.3em;\">&#127891;<\/span><span>Les <strong>attestations de formation<\/strong><\/span>\n  <\/div>\n  <div style=\"background: #f8f4ff; border-left: 4px solid #6366f1; padding: 14px 16px; border-radius: 8px; display: flex; gap: 10px; align-items: flex-start;\">\n    <span style=\"font-size: 1.3em;\">&#127777;&#65039;<\/span><span>Les <strong>releves de temperature<\/strong><\/span>\n  <\/div>\n  <div style=\"background: #f8f4ff; border-left: 4px solid #6366f1; padding: 14px 16px; border-radius: 8px; display: flex; gap: 10px; align-items: flex-start;\">\n    <span style=\"font-size: 1.3em;\">&#128203;<\/span><span>L&rsquo;<strong>affichage des allergenes<\/strong><\/span>\n  <\/div>\n  <div style=\"background: #f8f4ff; border-left: 4px solid #6366f1; padding: 14px 16px; border-radius: 8px; display: flex; gap: 10px; align-items: flex-start;\">\n    <span style=\"font-size: 1.3em;\">&#128376;<\/span><span>L&rsquo;<strong>etat de proprete<\/strong> des locaux<\/span>\n  <\/div>\n  <div style=\"background: #f8f4ff; border-left: 4px solid #6366f1; padding: 14px 16px; border-radius: 8px; display: flex; gap: 10px; align-items: flex-start;\">\n    <span style=\"font-size: 1.3em;\">&#128230;<\/span><span>Les <strong>bons de livraison<\/strong> (tracabilite)<\/span>\n  <\/div>\n<\/div>\n\n<div style=\"background: linear-gradient(135deg, #dc2626 0%, #991b1b 100%); color: white; border-radius: 12px; padding: 25px 30px; margin: 25px 0;\">\n  <strong style=\"display: block; margin-bottom: 16px; font-size: 1.1em;\">&#9888;&#65039; Les sanctions possibles<\/strong>\n  <div style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 12px;\">\n    <div style=\"background: rgba(255,255,255,0.1); padding: 14px; border-radius: 8px;\">\n      <strong>Absence de PMS<\/strong>\n      <p style=\"margin: 6px 0 0 0; font-size: 0.9em; color: #fecaca;\">Mise en demeure<\/p>\n    <\/div>\n    <div style=\"background: rgba(255,255,255,0.1); padding: 14px; border-radius: 8px;\">\n      <strong>Defaut affichage allergenes<\/strong>\n      <p style=\"margin: 6px 0 0 0; font-size: 0.9em; color: #fecaca;\">450&#8364; d&rsquo;amende \/ infraction<\/p>\n    <\/div>\n    <div style=\"background: rgba(255,255,255,0.1); padding: 14px; border-radius: 8px;\">\n      <strong>Non-respect chaine du froid<\/strong>\n      <p style=\"margin: 6px 0 0 0; font-size: 0.9em; color: #fecaca;\">Destruction + amende<\/p>\n    <\/div>\n    <div style=\"background: rgba(255,255,255,0.1); padding: 14px; border-radius: 8px;\">\n      <strong>Manquements graves<\/strong>\n      <p style=\"margin: 6px 0 0 0; font-size: 0.9em; color: #fecaca;\">Fermeture administrative<\/p>\n    <\/div>\n  <\/div>\n<\/div>\n\n\n<h2>&#128161; Les 7 principes HACCP appliques a la boulangerie<\/h2>\n\n<p>La methode HACCP repose sur 7 principes fondamentaux. Voici comment ils s&rsquo;appliquent concretement dans votre fournil :<\/p>\n\n<div style=\"margin: 25px 0;\">\n  <div style=\"background: white; border-left: 4px solid #D97706; padding: 16px 20px; margin-bottom: 12px; border-radius: 0 10px 10px 0; box-shadow: 0 1px 3px rgba(0,0,0,0.1);\">\n    <strong style=\"color: #92400e;\">1. Analyser les dangers<\/strong>\n    <p style=\"margin: 8px 0 0 0; color: #4b5563; font-size: 0.93em;\">Identifier les risques a chaque etape : reception des farines, stockage, petrissage, fermentation, cuisson, refroidissement, vente.<\/p>\n  <\/div>\n  <div style=\"background: white; border-left: 4px solid #D97706; padding: 16px 20px; margin-bottom: 12px; border-radius: 0 10px 10px 0; box-shadow: 0 1px 3px rgba(0,0,0,0.1);\">\n    <strong style=\"color: #92400e;\">2. Determiner les points critiques (CCP)<\/strong>\n    <p style=\"margin: 8px 0 0 0; color: #4b5563; font-size: 0.93em;\">En boulangerie : reception (temperature des produits frais), refroidissement (creme patissiere), conservation (vitrine refrigeree).<\/p>\n  <\/div>\n  <div style=\"background: white; border-left: 4px solid #D97706; padding: 16px 20px; margin-bottom: 12px; border-radius: 0 10px 10px 0; box-shadow: 0 1px 3px rgba(0,0,0,0.1);\">\n    <strong style=\"color: #92400e;\">3. Fixer les limites critiques<\/strong>\n    <p style=\"margin: 8px 0 0 0; color: #4b5563; font-size: 0.93em;\">Exemple : temperature max +4&#176;C pour les produits frais a reception.<\/p>\n  <\/div>\n  <div style=\"background: white; border-left: 4px solid #D97706; padding: 16px 20px; margin-bottom: 12px; border-radius: 0 10px 10px 0; box-shadow: 0 1px 3px rgba(0,0,0,0.1);\">\n    <strong style=\"color: #92400e;\">4. Mettre en place un systeme de surveillance<\/strong>\n    <p style=\"margin: 8px 0 0 0; color: #4b5563; font-size: 0.93em;\">Releve quotidien des temperatures, controle visuel des produits a reception.<\/p>\n  <\/div>\n  <div style=\"background: white; border-left: 4px solid #D97706; padding: 16px 20px; margin-bottom: 12px; border-radius: 0 10px 10px 0; box-shadow: 0 1px 3px rgba(0,0,0,0.1);\">\n    <strong style=\"color: #92400e;\">5. Definir les actions correctives<\/strong>\n    <p style=\"margin: 8px 0 0 0; color: #4b5563; font-size: 0.93em;\">Que faire si la temperature depasse le seuil ? Refus de la livraison, destruction du produit&#8230;<\/p>\n  <\/div>\n  <div style=\"background: white; border-left: 4px solid #D97706; padding: 16px 20px; margin-bottom: 12px; border-radius: 0 10px 10px 0; box-shadow: 0 1px 3px rgba(0,0,0,0.1);\">\n    <strong style=\"color: #92400e;\">6. Verifier l&rsquo;efficacite du systeme<\/strong>\n    <p style=\"margin: 8px 0 0 0; color: #4b5563; font-size: 0.93em;\">Analyses microbiologiques, audits internes.<\/p>\n  <\/div>\n  <div style=\"background: white; border-left: 4px solid #D97706; padding: 16px 20px; border-radius: 0 10px 10px 0; box-shadow: 0 1px 3px rgba(0,0,0,0.1);\">\n    <strong style=\"color: #92400e;\">7. Constituer un dossier documentaire<\/strong>\n    <p style=\"margin: 8px 0 0 0; color: #4b5563; font-size: 0.93em;\">C&rsquo;est votre PMS ! Le document qui prouve que vous maitrisez tout ca.<\/p>\n  <\/div>\n<\/div>\n\n\n<h2>&#10067; Questions frequentes<\/h2>\n\n<details style=\"background: #f9fafb; border: 1px solid #e5e7eb; border-radius: 10px; padding: 18px 22px; margin: 12px 0;\">\n  <summary style=\"font-weight: 600; color: #1f2937; cursor: pointer;\">Faut-il vraiment la formation 14h pour ouvrir une boulangerie ?<\/summary>\n  <p style=\"margin-top: 12px; color: #4b5563; line-height: 1.7; margin-bottom: 0;\"><strong>Non.<\/strong> L&rsquo;obligation des 14 heures concerne uniquement la restauration commerciale (arrete du 5 octobre 2011). En boulangerie artisanale, le reglement CE 852\/2004 exige une formation adaptee, sans duree minimale imposee. Ce qui compte : que la formation soit delivree par un organisme declare DREETS.<\/p>\n<\/details>\n\n<details style=\"background: #f9fafb; border: 1px solid #e5e7eb; border-radius: 10px; padding: 18px 22px; margin: 12px 0;\">\n  <summary style=\"font-weight: 600; color: #1f2937; cursor: pointer;\">Je reprends une boulangerie, l&rsquo;ancien PMS est encore valable ?<\/summary>\n  <p style=\"margin-top: 12px; color: #4b5563; line-height: 1.7; margin-bottom: 0;\"><strong>Non.<\/strong> Le PMS est lie a l&rsquo;exploitant, pas au local. Quand vous reprenez un fonds de commerce, vous devez creer votre propre PMS. L&rsquo;ancien document de l&rsquo;ancien gerant n&rsquo;a plus aucune valeur legale.<\/p>\n<\/details>\n\n<details style=\"background: #f9fafb; border: 1px solid #e5e7eb; border-radius: 10px; padding: 18px 22px; margin: 12px 0;\">\n  <summary style=\"font-weight: 600; color: #1f2937; cursor: pointer;\">Je fais du snacking (sandwiches), ca change quelque chose ?<\/summary>\n  <p style=\"margin-top: 12px; color: #4b5563; line-height: 1.7; margin-bottom: 0;\">Ca ne vous rend pas soumis a la formation 14h. Vous restez un artisan boulanger, pas un restaurateur. En revanche, ca ajoute des allergenes a gerer (moutarde, celeri, poisson si vous faites du thon&#8230;) et des contraintes de temperature pour les garnitures.<\/p>\n<\/details>\n\n<details style=\"background: #f9fafb; border: 1px solid #e5e7eb; border-radius: 10px; padding: 18px 22px; margin: 12px 0;\">\n  <summary style=\"font-weight: 600; color: #1f2937; cursor: pointer;\">Mes employes doivent-ils aussi etre formes ?<\/summary>\n  <p style=\"margin-top: 12px; color: #4b5563; line-height: 1.7; margin-bottom: 0;\"><strong>Oui.<\/strong> Chaque personne en contact avec les aliments doit avoir sa propre attestation de formation. Votre attestation personnelle ne couvre que vous \u2014 pas votre equipe. L&rsquo;inspecteur peut demander l&rsquo;attestation de n&rsquo;importe quel employe present le jour du controle.<\/p>\n<\/details>\n\n<details style=\"background: #f9fafb; border: 1px solid #e5e7eb; border-radius: 10px; padding: 18px 22px; margin: 12px 0;\">\n  <summary style=\"font-weight: 600; color: #1f2937; cursor: pointer;\">A quelle frequence dois-je relever les temperatures ?<\/summary>\n  <p style=\"margin-top: 12px; color: #4b5563; line-height: 1.7; margin-bottom: 0;\"><strong>1 fois par jour minimum<\/strong> pour vos equipements frigorifiques. Ces releves doivent etre conserves et peuvent etre demandes lors d&rsquo;un controle. Certains boulangers utilisent des enregistreurs automatiques, d&rsquo;autres un simple cahier \u2014 les deux sont acceptes.<\/p>\n<\/details>\n\n\n<!-- CONCLUSION -->\n<div style=\"background: linear-gradient(135deg, #D97706 0%, #92400E 100%); color: white; border-radius: 14px; padding: 30px 35px; margin-top: 40px;\">\n  <h2 style=\"color: white; margin-top: 0; margin-bottom: 20px; text-align: center;\">&#127838; Vous ouvrez ou reprenez une boulangerie ?<\/h2>\n  <p style=\"text-align: center; color: #fef3c7; margin-bottom: 25px; line-height: 1.7;\">Notre formation HACCP + PMS vous prepare a l&rsquo;ouverture et aux controles sanitaires. Chaque exemple vient de votre metier \u2014 pas de la restauration.<\/p>\n  <div style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 16px; margin-bottom: 6px;\">\n    <div style=\"background: rgba(255,255,255,0.12); border-radius: 12px; padding: 22px; text-align: center;\">\n      <div style=\"font-size: 2em; margin-bottom: 10px;\">&#127891;<\/div>\n      <strong style=\"display: block; margin-bottom: 8px;\">Formation HACCP complete<\/strong>\n      <p style=\"font-size: 0.87em; color: #fef3c7; margin-bottom: 16px; line-height: 1.6;\">17 modules \u00b7 Attestation DREETS \u00b7 Quiz de validation<\/p>\n    <\/div>\n    <div style=\"background: rgba(255,255,255,0.12); border-radius: 12px; padding: 22px; text-align: center;\">\n      <div style=\"font-size: 2em; margin-bottom: 10px;\">&#128221;<\/div>\n      <strong style=\"display: block; margin-bottom: 8px;\">PMS construit pas a pas<\/strong>\n      <p style=\"font-size: 0.87em; color: #fef3c7; margin-bottom: 16px; line-height: 1.6;\">8 elements obligatoires \u00b7 Adapte boulangerie \u00b7 Pret pour controle DDPP<\/p>\n    <\/div>\n  <\/div>\n  <div style=\"text-align: center; margin-top: 25px;\">\n    <a href=\"https:\/\/formation.haccp-pro.fr\/formation-haccp-boulanger.php\" style=\"display: inline-block; background: white; color: #92400e; font-weight: 700; padding: 16px 36px; border-radius: 50px; text-decoration: none; font-size: 1.1em;\">\n      &#128073; Decouvrir la formation \u2014 149&#8364;\n    <\/a>\n    <p style=\"font-size: 0.82em; color: #fef3c7; margin-top: 12px;\">Attestation officielle \u00b7 100% en ligne \u00b7 Organisme declare DREETS n&#176;84430382743<\/p>\n  <\/div>\n<\/div>\n\n<\/article>\n\n<?php require_once 'footer.php'; ?>\n","protected":false},"excerpt":{"rendered":"<p>Vous ouvrez une boulangerie ? Vous reprenez un fonds de commerce ? Vous etes deja installe et vous voulez vous mettre a jour ? Ce guide vous explique tout ce que vous devez savoir sur le HACCP en boulangerie : les obligations legales, la formation, le PMS, les allergenes, les temperatures et les controles sanitaires. &#8230; <a title=\"Formation HACCP boulangerie hygi\u00e8ne alimentaire 100 % en ligne 149 \u20ac\" class=\"read-more\" href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-boulangerie-hygiene-alimentaire-100-en-ligne-149-e\/\" aria-label=\"Read more about Formation HACCP boulangerie hygi\u00e8ne alimentaire 100 % en ligne 149 \u20ac\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[291,294,29,77,297,296,188,43,293,292,192,187,295,298,299],"class_list":["post-181","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formations","tag-allergenes-boulangerie","tag-controle-ddpp-2","tag-formation-boulanger","tag-formation-haccp","tag-gbph-boulangerie","tag-gluten-allergene-2","tag-haccp-boulangerie","tag-haccp-obligatoire","tag-haccp-patisserie-2","tag-hygiene-boulangerie-2","tag-ouvrir-boulangerie","tag-pms-boulangerie","tag-reglementation-boulangerie-2","tag-securite-alimentaire-2","tag-temperatures-haccp"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Formation HACCP boulangerie hygi\u00e8ne alimentaire 100 % en ligne 149 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