{"id":37,"date":"2026-01-07T00:58:15","date_gmt":"2026-01-07T00:58:15","guid":{"rendered":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/?p=37"},"modified":"2026-01-07T00:58:16","modified_gmt":"2026-01-07T00:58:16","slug":"formation-haccp-glacier-la-seule-formation-vraiment-adaptee-a-votre-metier","status":"publish","type":"post","link":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-glacier-la-seule-formation-vraiment-adaptee-a-votre-metier\/","title":{"rendered":"Formation HACCP Glacier : La Seule Formation Vraiment Adapt\u00e9e \u00e0 Votre M\u00e9tier"},"content":{"rendered":"\n<!-- \nTITRE : Formation HACCP Glacier : Hygi\u00e8ne Alimentaire Sp\u00e9cifique Glaces et Sorbets\nURL : \/7-principes-haccp\/formation-haccp-glacier\/\nMETA DESCRIPTION : Formation HACCP glacier : fabricant et vendeur. Pasteurisation 82-83\u00b0C, stockage -18\u00b0C, maturation, allerg\u00e8nes. Attestation officielle en 2h \u00e0 partir de 59\u20ac.\n\nCAT\u00c9GORIE : Formations\n\nTAGS : Formation glacier, HACCP glacier, Hygi\u00e8ne glace, Formation glace artisanale, Pasteurisation mix, Temp\u00e9rature glace, Allerg\u00e8nes glaces\n\nMOTS-CL\u00c9S POUR LIENS INTERNES (Internal Link Juicer) :\n- formation haccp glacier\n- formation hygi\u00e8ne glacier\n- formation glacier\n- haccp glacier\n- hygi\u00e8ne alimentaire glacier\n- formation glace artisanale\n- attestation haccp glacier\n-->\n\n<!-- JSON-LD pour Google et les IA -->\n<script type=\"application\/ld+json\">\n{\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"Course\",\n    \"name\": \"Formation HACCP Glacier - Fabricant et Vendeur\",\n    \"description\": \"Formation hygi\u00e8ne alimentaire sp\u00e9cifique aux m\u00e9tiers de la glace artisanale. Pasteurisation, maturation, stockage -18\u00b0C, allerg\u00e8nes. Conforme au Guide de Bonnes Pratiques d'Hygi\u00e8ne Glacier valid\u00e9 par les autorit\u00e9s fran\u00e7aises. Attestation DREETS en 2 heures.\",\n    \"provider\": {\n        \"@type\": \"Organization\",\n        \"name\": \"Formation HACCP Pro\",\n        \"url\": \"https:\/\/formation.haccp-pro.fr\",\n        \"telephone\": \"+33744730000\"\n    },\n    \"offers\": {\n        \"@type\": \"Offer\",\n        \"price\": \"59\",\n        \"priceCurrency\": \"EUR\",\n        \"availability\": \"https:\/\/schema.org\/InStock\"\n    },\n    \"hasCourseInstance\": {\n        \"@type\": \"CourseInstance\",\n        \"courseMode\": \"online\",\n        \"duration\": \"PT2H\",\n        \"inLanguage\": \"fr\"\n    },\n    \"educationalCredentialAwarded\": \"Attestation de formation hygi\u00e8ne alimentaire DREETS\",\n    \"teaches\": [\"Pasteurisation du mix\", \"Maturation\", \"Stockage -18\u00b0C\", \"Cha\u00eene du froid\", \"Allerg\u00e8nes glaces\", \"HACCP glacier\", \"Nettoyage d\u00e9sinfection\"]\n}\n<\/script>\n\n<script type=\"application\/ld+json\">\n{\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Quelle est la temp\u00e9rature de pasteurisation du mix \u00e0 glace ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Selon le Guide de Bonnes Pratiques d'Hygi\u00e8ne Glacier, la pasteurisation haute \u00e0 82-83\u00b0C pendant quelques secondes est recommand\u00e9e. La pasteurisation basse (65\u00b0C pendant 30 minutes) est \u00e9galement possible mais moins efficace. La valeur cible est 82\u00b0C, la valeur critique est 80\u00b0C.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"\u00c0 quelle temp\u00e9rature stocker les glaces ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Les glaces et sorbets doivent \u00eatre stock\u00e9s \u00e0 -18\u00b0C minimum. En vitrine de vente, la temp\u00e9rature ne doit pas d\u00e9passer -14\u00b0C. Toute remont\u00e9e en temp\u00e9rature est pr\u00e9judiciable au produit et n\u00e9cessite un contr\u00f4le quotidien des cong\u00e9lateurs.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Combien de temps peut durer la maturation du mix ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"La dur\u00e9e de maturation d\u00e9pend de la temp\u00e9rature : 72 heures maximum \u00e0 +2\u00b0C, 48 heures \u00e0 +4\u00b0C, ou 24 heures \u00e0 +6\u00b0C. Si la temp\u00e9rature d\u00e9passe 10\u00b0C pendant la maturation, le produit doit \u00eatre D\u00c9TRUIT car les toxines thermostables ne seront pas \u00e9limin\u00e9es par une nouvelle pasteurisation.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Pourquoi une formation sp\u00e9cifique pour les glaciers ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Le m\u00e9tier de glacier a des contraintes uniques : pasteurisation du mix, maturation contr\u00f4l\u00e9e, turbinage, stockage \u00e0 -18\u00b0C, gestion des allerg\u00e8nes sp\u00e9cifiques (lait, \u0153ufs, fruits \u00e0 coque). Une formation g\u00e9n\u00e9raliste sur la restauration ne couvre pas ces points essentiels.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Quels sont les principaux dangers microbiologiques en glacerie ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Les principaux dangers sont : les Salmonelles (attention aux \u0153ufs), la Listeria (peut se d\u00e9velopper m\u00eame \u00e0 +2\u00b0C), les Staphylocoques (toxines thermostables si > 50 000\/g), et Bacillus cereus (spores d\u00e9truites uniquement \u00e0 > 100\u00b0C). La pasteurisation et le respect de la cha\u00eene du froid sont essentiels.\"\n            }\n        }\n    ]\n}\n<\/script>\n\n<h1>\ud83c\udf66 Formation HACCP Glacier : La Seule Formation Vraiment Adapt\u00e9e \u00e0 Votre M\u00e9tier<\/h1>\n\n<p><strong>Vous \u00eates glacier artisan, fabricant de glaces ou vendeur en glacerie ?<\/strong> Alors vous savez que votre <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-pro-la-reference-francaise-de-la-formation-hygiene-alimentaire-par-metier\/\">m\u00e9tier<\/a> n&rsquo;a <strong>rien \u00e0 voir<\/strong> avec un serveur de restaurant ou un <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/quelle-formation-hygiene-obligatoire-pour-devenir-traiteur\/\">traiteur<\/a>. Pourquoi suivre la m\u00eame formation qu&rsquo;eux ?<\/p>\n\n<div style=\"background: #dbeafe; border-left: 4px solid #2563eb; padding: 20px; margin: 25px 0;\">\n    <p style=\"margin: 0; font-size: 16px; color: #1e40af;\">\n        <strong>\ud83c\udfaf Notre formation est bas\u00e9e sur le Guide de Bonnes Pratiques d&rsquo;Hygi\u00e8ne \u00ab\u00a0Glacier-Fabricant\u00a0\u00bb<\/strong>, document officiel valid\u00e9 par les autorit\u00e9s fran\u00e7aises. Pas du contenu g\u00e9n\u00e9rique, du contenu <strong>sp\u00e9cifique \u00e0 votre m\u00e9tier<\/strong>.\n    <\/p>\n<\/div>\n\n<h2>\ud83e\udd14 Glacier \u2260 Restaurateur \u2260 Traiteur<\/h2>\n\n<p>Quand vous suivez une formation hygi\u00e8ne classique, on vous parle de :<\/p>\n<ul>\n    <li>\u274c Temp\u00e9rature de cuisson du poulet<\/li>\n    <li>\u274c Conservation du poisson frais<\/li>\n    <li>\u274c Gestion des plats chauds en restauration<\/li>\n    <li>\u274c Service en salle<\/li>\n<\/ul>\n\n<p><strong>Quel rapport avec votre quotidien ?<\/strong> Aucun.<\/p>\n\n<p>Votre m\u00e9tier, c&rsquo;est :<\/p>\n<ul>\n    <li>\u2705 Pasteuriser un mix \u00e0 <strong>82-83\u00b0C<\/strong><\/li>\n    <li>\u2705 G\u00e9rer une maturation \u00e0 <strong>+2\u00b0C pendant 72h<\/strong><\/li>\n    <li>\u2705 Stocker \u00e0 <strong>-18\u00b0C<\/strong> en chambre froide<\/li>\n    <li>\u2705 Maintenir une vitrine \u00e0 <strong>-14\u00b0C<\/strong><\/li>\n    <li>\u2705 G\u00e9rer les allerg\u00e8nes : lait, \u0153ufs, fruits \u00e0 coque<\/li>\n<\/ul>\n\n<p><strong>C&rsquo;est \u00e7a qu&rsquo;on vous apprend. Pas autre chose.<\/strong><\/p>\n\n<h2>\ud83c\udf21\ufe0f Les Temp\u00e9ratures Critiques en Glacerie<\/h2>\n\n<p>En glacerie, tout est question de <strong>ma\u00eetrise des temp\u00e9ratures<\/strong>. Voici les valeurs officielles du Guide de Bonnes Pratiques d&rsquo;Hygi\u00e8ne :<\/p>\n\n<table style=\"width:100%; border-collapse: collapse; margin: 20px 0;\">\n    <tr style=\"background: #1e40af; color: white;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>\u00c9tape<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Temp\u00e9rature<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Dur\u00e9e \/ Pr\u00e9cisions<\/strong><\/td>\n    <\/tr>\n    <tr style=\"background: #fee2e2;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\u26a0\ufe0f Zone de danger<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Entre +10\u00b0C et +60\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Multiplication bact\u00e9rienne rapide<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83d\udd25 Pasteurisation haute<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>82-83\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Quelques secondes (RECOMMAND\u00c9E)<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83d\udd25 Pasteurisation basse<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>65\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">30 minutes minimum<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\u2744\ufe0f Refroidissement<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Atteindre +6\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">En moins de 2 heures<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83d\udd50 Maturation \u00e0 +2\u00b0C<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>+2\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">72 heures maximum<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83d\udd50 Maturation \u00e0 +4\u00b0C<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>+4\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">48 heures maximum<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83d\udd50 Maturation \u00e0 +6\u00b0C<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>+6\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">24 heures maximum<\/td>\n    <\/tr>\n    <tr style=\"background: #dcfce7;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\uddca Stockage produits finis<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>-18\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Obligatoire<\/td>\n    <\/tr>\n    <tr style=\"background: #dbeafe;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83c\udf66 Vitrine de vente<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>-14\u00b0C maximum<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Contr\u00f4le r\u00e9gulier<\/td>\n    <\/tr>\n<\/table>\n\n<div style=\"background: #fef2f2; border-left: 4px solid #dc2626; padding: 20px; margin: 25px 0;\">\n    <p style=\"margin: 0; color: #991b1b; font-size: 16px;\">\n        <strong>\ud83d\udea8 R\u00c8GLE ABSOLUE :<\/strong><br><br>\n        Si la temp\u00e9rature d\u00e9passe <strong>+10\u00b0C pendant la maturation<\/strong> \u2192 <strong>DESTRUCTION OBLIGATOIRE<\/strong> du produit.<br><br>\n        Pourquoi ? Parce que certaines bact\u00e9ries produisent des <strong>toxines thermostables<\/strong> qui ne seront PAS d\u00e9truites par une nouvelle pasteurisation. Repasteuriser ne sert \u00e0 rien. On jette.\n    <\/p>\n<\/div>\n\n<h2>\ud83e\udda0 Les Dangers Microbiologiques Sp\u00e9cifiques<\/h2>\n\n<p>Les glaces et cr\u00e8mes glac\u00e9es sont des <strong>milieux particuli\u00e8rement favorables \u00e0 la croissance bact\u00e9rienne<\/strong> avant cong\u00e9lation. Le Guide de Bonnes Pratiques identifie 4 dangers majeurs :<\/p>\n\n<div style=\"display: flex; flex-wrap: wrap; gap: 15px; margin: 25px 0;\">\n    <div style=\"flex: 1; min-width: 250px; background: #fef2f2; border-radius: 10px; padding: 20px;\">\n        <h4 style=\"color: #dc2626; margin-top: 0;\">\ud83e\udd5a Salmonelles<\/h4>\n        <p style=\"margin: 0; font-size: 14px;\">Origine intestinale. <strong>Attention aux \u0153ufs !<\/strong> Ne jamais utiliser d&rsquo;\u0153ufs f\u00eal\u00e9s. Ne jamais \u00ab\u00a0corner\u00a0\u00bb les \u0153ufs. La pasteurisation les d\u00e9truit.<\/p>\n    <\/div>\n    <div style=\"flex: 1; min-width: 250px; background: #fef2f2; border-radius: 10px; padding: 20px;\">\n        <h4 style=\"color: #dc2626; margin-top: 0;\">\ud83e\uddc0 Listeria<\/h4>\n        <p style=\"margin: 0; font-size: 14px;\">Danger majeur : <strong>peut se d\u00e9velopper m\u00eame \u00e0 +2\u00b0C<\/strong>. Seule la pasteurisation et une hygi\u00e8ne rigoureuse la ma\u00eetrisent.<\/p>\n    <\/div>\n    <div style=\"flex: 1; min-width: 250px; background: #fef2f2; border-radius: 10px; padding: 20px;\">\n        <h4 style=\"color: #dc2626; margin-top: 0;\">\ud83d\udd90\ufe0f Staphylocoques<\/h4>\n        <p style=\"margin: 0; font-size: 14px;\">Contamination par les mains. Produit des <strong>toxines thermostables<\/strong> si > 50 000\/g. L&rsquo;hygi\u00e8ne des mains est cruciale.<\/p>\n    <\/div>\n    <div style=\"flex: 1; min-width: 250px; background: #fef2f2; border-radius: 10px; padding: 20px;\">\n        <h4 style=\"color: #dc2626; margin-top: 0;\">\ud83c\udf3e Bacillus cereus<\/h4>\n        <p style=\"margin: 0; font-size: 14px;\">Forme des spores d\u00e9truites uniquement \u00e0 <strong>> 100\u00b0C<\/strong>. La pasteurisation classique ne suffit pas \u00e0 l&rsquo;\u00e9liminer totalement.<\/p>\n    <\/div>\n<\/div>\n\n<h2>\ud83d\udccb Les 7 Points Sensibles de la Fabrication<\/h2>\n\n<p>Le Guide de Bonnes Pratiques d&rsquo;Hygi\u00e8ne Glacier identifie <strong>7 points sensibles (PS)<\/strong> \u00e0 ma\u00eetriser absolument :<\/p>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 20px 0;\">\n    <p style=\"margin: 0 0 10px 0;\"><strong>PS1<\/strong> \u2014 R\u00e9ception des mati\u00e8res premi\u00e8res r\u00e9frig\u00e9r\u00e9es<\/p>\n    <p style=\"margin: 0 0 10px 0;\"><strong>PS2<\/strong> \u2014 R\u00e9ception et stockage \u00e0 temp\u00e9rature ambiante<\/p>\n    <p style=\"margin: 0 0 10px 0;\"><strong>PS3<\/strong> \u2014 Pr\u00e9paration des jus et pur\u00e9es de fruits<\/p>\n    <p style=\"margin: 0 0 10px 0;\"><strong>PS4<\/strong> \u2014 M\u00e9lange (attente avant pasteurisation : <strong>max 30 min \u00e0 30\u00b0C<\/strong>)<\/p>\n    <p style=\"margin: 0 0 10px 0;\"><strong>PS5<\/strong> \u2014 Pasteurisation \/ Cuisson (<strong>82-83\u00b0C<\/strong>)<\/p>\n    <p style=\"margin: 0 0 10px 0;\"><strong>PS6<\/strong> \u2014 Refroidissement (<strong>atteindre 6\u00b0C en moins de 2h<\/strong>)<\/p>\n    <p style=\"margin: 0;\"><strong>PS7<\/strong> \u2014 Maturation (<strong>respecter les couples temps\/temp\u00e9rature<\/strong>)<\/p>\n<\/div>\n\n<p>Chaque point sensible a ses <strong>valeurs cibles<\/strong>, ses <strong>mesures pr\u00e9ventives<\/strong> et ses <strong>actions correctives<\/strong>. C&rsquo;est exactement ce qu&rsquo;on vous apprend dans la formation.<\/p>\n\n<h2>\u26a0\ufe0f Les Allerg\u00e8nes en Glacerie<\/h2>\n\n<p>Les glaces et sorbets contiennent de nombreux allerg\u00e8nes qu&rsquo;il faut <strong>identifier et communiquer<\/strong> au client :<\/p>\n\n<table style=\"width:100%; border-collapse: collapse; margin: 20px 0;\">\n    <tr style=\"background: #7c3aed; color: white;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Allerg\u00e8ne<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>O\u00f9 on le trouve<\/strong><\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\udd5b <strong>Lait<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Cr\u00e8mes glac\u00e9es, glaces au lait (quasi syst\u00e9matique)<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\udd5a <strong>\u0152ufs<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Glaces aux \u0153ufs, cr\u00e8mes anglaises<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\udd5c <strong>Fruits \u00e0 coque<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Noisette, pistache, amande, noix, pralin\u00e9s<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\udd5c <strong>Arachides<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Pralin\u00e9s, toppings, certaines recettes<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83c\udf3e <strong>Gluten<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">C\u00f4nes, biscuits, cookies, cr\u00eapes<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\uded8 <strong>Soja<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">L\u00e9cithine dans certains chocolats et \u00e9mulsifiants<\/td>\n    <\/tr>\n<\/table>\n\n<div style=\"background: #fef3c7; border-left: 4px solid #f59e0b; padding: 20px; margin: 25px 0;\">\n    <p style=\"margin: 0; color: #92400e;\">\n        <strong>\u26a0\ufe0f Contaminations crois\u00e9es :<\/strong> Utiliser <strong>une cuill\u00e8re par parfum<\/strong> pour \u00e9viter de transf\u00e9rer des allerg\u00e8nes d&rsquo;un bac \u00e0 l&rsquo;autre. Un client allergique aux fruits \u00e0 coque peut faire une r\u00e9action si vous servez la vanille avec la cuill\u00e8re qui vient de la pistache.\n    <\/p>\n<\/div>\n\n<h2>\ud83e\uddf9 Nettoyage et D\u00e9sinfection<\/h2>\n\n<p>Le Guide de Bonnes Pratiques est clair : <strong>\u00ab\u00a0Pas de d\u00e9sinfection sans nettoyage pr\u00e9alable\u00a0\u00bb<\/strong>. Le protocole complet comporte 6 \u00e9tapes.<\/p>\n\n<p><strong>Fr\u00e9quences minimales :<\/strong><\/p>\n<ul>\n    <li>Surfaces en contact avec les denr\u00e9es : <strong>chaque jour<\/strong><\/li>\n    <li>Ensemble de l&rsquo;atelier : <strong>au moins 1 fois par semaine<\/strong><\/li>\n    <li>V\u00e9rification des thermom\u00e8tres : <strong>au minimum mensuelle<\/strong><\/li>\n<\/ul>\n\n<p><strong>Focus cuill\u00e8res \u00e0 glace :<\/strong><\/p>\n<ul>\n    <li>Changer l&rsquo;eau de nettoyage r\u00e9guli\u00e8rement<\/li>\n    <li>Nettoyer et d\u00e9sinfecter la cuill\u00e8re <strong>toutes les heures<\/strong><\/li>\n    <li>Utilisation d&rsquo;un bac avec circulation d&rsquo;eau = ma\u00eetrise facile<\/li>\n<\/ul>\n\n<h2>\ud83d\udc68\u200d\ud83c\udf73 Fabricant vs Vendeur : 2 M\u00e9tiers, 2 Formations<\/h2>\n\n<p>Un glacier fabricant et un glacier vendeur ne font <strong>pas le m\u00eame travail<\/strong>. C&rsquo;est pourquoi nous proposons 2 formations distinctes :<\/p>\n\n<table style=\"width:100%; border-collapse: collapse; margin: 20px 0;\">\n    <tr style=\"background: #7c3aed; color: white;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Formation Glacier Fabricant<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Formation Glacier Vendeur<\/strong><\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Pasteurisation du mix<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Gestion de la vitrine<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Maturation contr\u00f4l\u00e9e<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Portionnage hygi\u00e9nique<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Turbinage<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Service au client<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Stockage -18\u00b0C<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Communication allerg\u00e8nes<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Tra\u00e7abilit\u00e9 production<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Hygi\u00e8ne au comptoir<\/td>\n    <\/tr>\n<\/table>\n\n<h2>\ud83d\ude80 Obtenez Votre Attestation en 2 Heures<\/h2>\n\n<div style=\"background: linear-gradient(135deg, #667eea 0%, #764ba2 100%); border-radius: 15px; padding: 30px; text-align: center; margin: 30px 0;\">\n    <p style=\"color: white; font-size: 16px; margin: 0 0 10px 0;\">\ud83c\udf66 Formation HACCP Glacier<\/p>\n    <p style=\"color: white; font-size: 42px; font-weight: bold; margin: 0 0 5px 0;\">\u00c0 partir de 59\u20ac<\/p>\n    <p style=\"color: rgba(255,255,255,0.9); margin: 0 0 20px 0;\">Attestation officielle DREETS \u2022 2 heures \u2022 Bas\u00e9 sur le GBPH Glacier<\/p>\n    <a href=\"https:\/\/formation.haccp-pro.fr\" target=\"_blank\" style=\"display: inline-block; background: white; color: #764ba2; padding: 15px 30px; border-radius: 25px; text-decoration: none; font-weight: bold; font-size: 16px;\">Acc\u00e9der \u00e0 la formation \u2192<\/a>\n<\/div>\n\n<h2>\u2753 Questions Fr\u00e9quentes<\/h2>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 15px 0;\">\n    <h3 style=\"color: #7c3aed; margin-top: 0;\">\ud83c\udf21\ufe0f Quelle est la temp\u00e9rature de pasteurisation du mix ?<\/h3>\n    <p>Selon le GBPH Glacier, la <strong>pasteurisation haute \u00e0 82-83\u00b0C<\/strong> pendant quelques secondes est recommand\u00e9e. C&rsquo;est la m\u00e9thode la plus efficace. La pasteurisation basse (65\u00b0C \/ 30 min) existe mais est moins courante en pratique.<\/p>\n<\/div>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 15px 0;\">\n    <h3 style=\"color: #7c3aed; margin-top: 0;\">\ud83e\uddca \u00c0 quelle temp\u00e9rature stocker les glaces ?<\/h3>\n    <p>Les glaces doivent \u00eatre stock\u00e9es \u00e0 <strong>-18\u00b0C minimum<\/strong>. En vitrine de vente, la temp\u00e9rature ne doit pas d\u00e9passer <strong>-14\u00b0C<\/strong>. Contr\u00f4le quotidien des cong\u00e9lateurs obligatoire.<\/p>\n<\/div>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 15px 0;\">\n    <h3 style=\"color: #7c3aed; margin-top: 0;\">\ud83d\udd50 Combien de temps peut durer la maturation ?<\/h3>\n    <p>\u00c7a d\u00e9pend de la temp\u00e9rature : <strong>72h \u00e0 +2\u00b0C<\/strong>, <strong>48h \u00e0 +4\u00b0C<\/strong>, ou <strong>24h \u00e0 +6\u00b0C<\/strong>. Si la temp\u00e9rature d\u00e9passe +10\u00b0C \u2192 destruction obligatoire du produit (risque de toxines thermostables).<\/p>\n<\/div>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 15px 0;\">\n    <h3 style=\"color: #7c3aed; margin-top: 0;\">\ud83e\udda0 Pourquoi la Listeria est-elle dangereuse en glacerie ?<\/h3>\n    <p>Parce qu&rsquo;elle peut <strong>se d\u00e9velopper m\u00eame \u00e0 +2\u00b0C<\/strong>, contrairement \u00e0 la plupart des bact\u00e9ries. C&rsquo;est pourquoi la pasteurisation ET le respect strict de la cha\u00eene du froid sont essentiels.<\/p>\n<\/div>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 15px 0;\">\n    <h3 style=\"color: #7c3aed; margin-top: 0;\">\ud83c\udf93 L&rsquo;attestation est-elle reconnue lors des contr\u00f4les ?<\/h3>\n    <p>Oui. Formation HACCP Pro est un <strong>organisme d\u00e9clar\u00e9 DREETS n\u00b084430382743<\/strong>. L&rsquo;attestation est conforme aux exigences r\u00e9glementaires et accept\u00e9e lors des contr\u00f4les DDPP.<\/p>\n<\/div>\n\n<hr style=\"margin: 40px 0; border: none; border-top: 2px solid #e5e7eb;\">\n\n<div style=\"background: #f3e8ff; padding: 20px; border-radius: 10px; text-align: center;\">\n    <p style=\"margin: 0;\"><strong>\ud83c\udfe2 Formation HACCP Pro<\/strong> \u2013 Organisme de formation d\u00e9clar\u00e9 DREETS n\u00b084430382743<\/p>\n    <p style=\"margin: 10px 0 0 0;\">\ud83c\udf10 <a href=\"https:\/\/formation.haccp-pro.fr\" target=\"_blank\" rel=\"noopener\">formation.haccp-pro.fr<\/a> | \ud83d\udcde 07 44 73 00 00 | \u2709\ufe0f formation@haccp-pro.fr<\/p>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/formation-haccp-glacier-1024x576.jpg\" alt=\"\" class=\"wp-image-39\" srcset=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/formation-haccp-glacier-1024x576.jpg 1024w, https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/formation-haccp-glacier-300x169.jpg 300w, https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/formation-haccp-glacier-768x432.jpg 768w, https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/formation-haccp-glacier.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf66 Formation HACCP Glacier : La Seule Formation Vraiment Adapt\u00e9e \u00e0 Votre M\u00e9tier Vous \u00eates glacier artisan, fabricant de glaces ou vendeur en glacerie ? Alors vous savez que votre m\u00e9tier n&rsquo;a rien \u00e0 voir avec un serveur de restaurant ou un traiteur. Pourquoi suivre la m\u00eame formation qu&rsquo;eux ? \ud83c\udfaf Notre formation est bas\u00e9e &#8230; <a title=\"Formation HACCP Glacier : La Seule Formation Vraiment Adapt\u00e9e \u00e0 Votre M\u00e9tier\" class=\"read-more\" href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-glacier-la-seule-formation-vraiment-adaptee-a-votre-metier\/\" aria-label=\"Read more about Formation HACCP Glacier : La Seule Formation Vraiment Adapt\u00e9e \u00e0 Votre M\u00e9tier\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":38,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[20,17,15,16,18,19],"class_list":["post-37","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formations","tag-attestation-haccp-glacier","tag-formation-glacier","tag-formation-haccp-glacier","tag-formation-hygiene-glacier","tag-haccp-glacier","tag-hygiene-alimentaire-glacier"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Formation HACCP Glacier : La Seule Formation Vraiment Adapt\u00e9e \u00e0 Votre M\u00e9tier - 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\/formation-haccp-glacier-la-seule-formation-vraiment-adaptee-a-votre-metier\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Formation HACCP Glacier : La Seule Formation Vraiment Adapt\u00e9e \u00e0 Votre M\u00e9tier - HACCP Pro\" \/>\n<meta property=\"og:description\" content=\"\ud83c\udf66 Formation HACCP Glacier : La Seule Formation Vraiment Adapt\u00e9e \u00e0 Votre M\u00e9tier Vous \u00eates glacier artisan, fabricant de glaces ou vendeur en glacerie ? Alors vous savez que votre m\u00e9tier n&rsquo;a rien \u00e0 voir avec un serveur de restaurant ou un traiteur. Pourquoi suivre la m\u00eame formation qu&rsquo;eux ? \ud83c\udfaf Notre formation est bas\u00e9e ... 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HACCP Pro","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-glacier-la-seule-formation-vraiment-adaptee-a-votre-metier\/","og_locale":"fr_FR","og_type":"article","og_title":"Formation HACCP Glacier : La Seule Formation Vraiment Adapt\u00e9e \u00e0 Votre M\u00e9tier - HACCP Pro","og_description":"\ud83c\udf66 Formation HACCP Glacier : La Seule Formation Vraiment Adapt\u00e9e \u00e0 Votre M\u00e9tier Vous \u00eates glacier artisan, fabricant de glaces ou vendeur en glacerie ? Alors vous savez que votre m\u00e9tier n&rsquo;a rien \u00e0 voir avec un serveur de restaurant ou un traiteur. Pourquoi suivre la m\u00eame formation qu&rsquo;eux ? \ud83c\udfaf Notre formation est bas\u00e9e ... 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