{"id":49,"date":"2026-01-07T01:14:12","date_gmt":"2026-01-07T01:14:12","guid":{"rendered":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/?p=49"},"modified":"2026-01-07T01:14:13","modified_gmt":"2026-01-07T01:14:13","slug":"formation-haccp-boulanger-les-regles-dhygiene-specifiques-au-fournil","status":"publish","type":"post","link":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-boulanger-les-regles-dhygiene-specifiques-au-fournil\/","title":{"rendered":"\u00a0Formation HACCP Boulanger : Les R\u00e8gles d&rsquo;Hygi\u00e8ne Sp\u00e9cifiques au Fournil"},"content":{"rendered":"\n<!-- \nTITRE : Formation HACCP Boulanger : Hygi\u00e8ne Alimentaire Sp\u00e9cifique Farines, Gluten et Pains\nURL : \/7-principes-haccp\/formation-haccp-boulanger\/\nMETA DESCRIPTION : Formation HACCP boulanger : gestion des farines, gluten allerg\u00e8ne n\u00b01, nuisibles, cuisson et conservation. Attestation officielle en 2h \u00e0 partir de 59\u20ac.\n\nCAT\u00c9GORIE : Formations\n\nTAGS : Formation boulanger, HACCP boulanger, Hygi\u00e8ne boulangerie, Gluten allerg\u00e8ne, Farines hygi\u00e8ne, Conservation pain, Nuisibles boulangerie, Formation fournil\n\nMOTS-CL\u00c9S POUR LIENS INTERNES (Internal Link Juicer) :\n- formation haccp boulanger\n- formation hygi\u00e8ne boulanger\n- formation boulanger\n- haccp boulanger\n- hygi\u00e8ne alimentaire boulangerie\n- formation fournil\n- attestation haccp boulanger\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 Boulanger\",\n    \"description\": \"Formation hygi\u00e8ne alimentaire sp\u00e9cifique aux m\u00e9tiers de la boulangerie. Gestion des farines, gluten comme allerg\u00e8ne majeur, lutte contre les nuisibles, cuisson et conservation des pains. Conforme au Guide de Bonnes Pratiques d'Hygi\u00e8ne. 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\": [\"Stockage farines\", \"Gluten allerg\u00e8ne\", \"Lutte nuisibles\", \"Cuisson pain\", \"Conservation\", \"HACCP boulangerie\", \"Contaminations crois\u00e9es\"]\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\": \"Comment stocker les farines correctement en boulangerie ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Les farines doivent \u00eatre stock\u00e9es dans un endroit sec, sur des palettes (jamais \u00e0 m\u00eame le sol), \u00e0 l'abri de l'humidit\u00e9 et des nuisibles. Utiliser des bacs \u00e0 farine ferm\u00e9s et appliquer la r\u00e8gle FIFO (First In First Out) pour la rotation des stocks.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Le gluten est-il l'allerg\u00e8ne le plus important en boulangerie ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Oui, le gluten (pr\u00e9sent dans le bl\u00e9, seigle, orge, avoine, \u00e9peautre) est l'allerg\u00e8ne n\u00b01 en boulangerie. Il est pr\u00e9sent dans quasiment tous les produits : pains, viennoiseries, p\u00e2tes. C'est l'un des 14 allerg\u00e8nes \u00e0 d\u00e9claration obligatoire selon le r\u00e8glement INCO 1169\/2011.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Comment lutter contre les nuisibles en boulangerie ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"La boulangerie attire les nuisibles (charan\u00e7ons, mites alimentaires, rongeurs) \u00e0 cause des farines et sucres. Il faut : stocker les farines en bacs ferm\u00e9s, ne jamais laisser de sacs ouverts, nettoyer r\u00e9guli\u00e8rement les r\u00e9serves, v\u00e9rifier l'int\u00e9grit\u00e9 des emballages \u00e0 r\u00e9ception, et mettre en place un plan de lutte contre les nuisibles.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Peut-on proposer des produits sans gluten dans une boulangerie classique ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"C'est tr\u00e8s risqu\u00e9. La farine de bl\u00e9 est volatile et contamine tout le fournil. Pour vendre des produits sans gluten, il faudrait un local s\u00e9par\u00e9, des ustensiles d\u00e9di\u00e9s, et une organisation stricte pour \u00e9viter toute contamination crois\u00e9e. La mention 'peut contenir des traces de gluten' est obligatoire en cas de risque.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"\u00c0 quelle temp\u00e9rature conserver les sandwichs et produits garnis ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Les sandwichs et produits garnis (quiches, pizzas froides, salades) doivent \u00eatre conserv\u00e9s \u00e0 +4\u00b0C maximum. En vitrine de vente, la temp\u00e9rature ne doit pas d\u00e9passer +6\u00b0C. Ces produits sont sensibles et doivent \u00eatre consomm\u00e9s rapidement.\"\n            }\n        }\n    ]\n}\n<\/script>\n\n<h1>\ud83e\udd56 Formation HACCP Boulanger : Les R\u00e8gles d&rsquo;Hygi\u00e8ne Sp\u00e9cifiques au Fournil<\/h1>\n\n<p><strong>Vous \u00eates boulanger, ouvrier boulanger ou apprenti ?<\/strong> 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> a des contraintes d&rsquo;hygi\u00e8ne <strong>totalement diff\u00e9rentes<\/strong> d&rsquo;un restaurant ou d&rsquo;un <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/quelle-formation-hygiene-obligatoire-pour-devenir-traiteur\/\">traiteur<\/a>. Le gluten, les farines volatiles, les nuisibles&#8230; Ce sont VOS probl\u00e9matiques. Pas celles d&rsquo;un cuisinier.<\/p>\n\n<div style=\"background: #fef3c7; border-left: 4px solid #f59e0b; padding: 20px; margin: 25px 0;\">\n    <p style=\"margin: 0; font-size: 16px; color: #92400e;\">\n        <strong>\ud83c\udf3e Le saviez-vous ?<\/strong> Le gluten est l&rsquo;allerg\u00e8ne n\u00b01 en <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-boulangerie-hygiene-alimentaire-100-en-ligne-149-e\/\">boulangerie<\/a>. Il est pr\u00e9sent dans TOUS vos produits : pains, viennoiseries, p\u00e2tes feuillet\u00e9es, brioches&#8230; Une formation g\u00e9n\u00e9raliste ne vous expliquera pas comment le g\u00e9rer correctement.\n    <\/p>\n<\/div>\n\n<h2>\ud83e\udd14 Boulanger \u2260 Cuisinier \u2260 P\u00e2tissier<\/h2>\n\n<p>Dans une formation hygi\u00e8ne classique, on vous parle de :<\/p>\n<ul>\n    <li>\u274c Temp\u00e9rature de cuisson des viandes<\/li>\n    <li>\u274c Conservation du poisson<\/li>\n    <li>\u274c Gestion des cr\u00e8mes p\u00e2tissi\u00e8res<\/li>\n    <li>\u274c Service en salle<\/li>\n<\/ul>\n\n<p><strong>Ce n&rsquo;est pas votre m\u00e9tier.<\/strong><\/p>\n\n<p>Votre quotidien, c&rsquo;est :<\/p>\n<ul>\n    <li>\u2705 Stocker des <strong>farines<\/strong> sans contamination<\/li>\n    <li>\u2705 Lutter contre les <strong>charan\u00e7ons et mites<\/strong><\/li>\n    <li>\u2705 G\u00e9rer le <strong>gluten<\/strong> comme allerg\u00e8ne majeur<\/li>\n    <li>\u2705 Cuire et conserver les <strong>pains et viennoiseries<\/strong><\/li>\n    <li>\u2705 G\u00e9rer les <strong>produits garnis<\/strong> (sandwichs, quiches)<\/li>\n<\/ul>\n\n<p><strong>C&rsquo;est \u00e7a qu&rsquo;on vous apprend. Du concret pour VOTRE fournil.<\/strong><\/p>\n\n<h2>\ud83c\udf3e Les Farines : Stockage et Risques<\/h2>\n\n<p>La farine est la mati\u00e8re premi\u00e8re principale en boulangerie. Mais c&rsquo;est aussi une <strong>source de probl\u00e8mes<\/strong> si elle est mal g\u00e9r\u00e9e :<\/p>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 25px 0;\">\n    <h4 style=\"color: #f59e0b; margin-top: 0;\">\u26a0\ufe0f Les dangers li\u00e9s aux farines<\/h4>\n    <ul style=\"margin: 0;\">\n        <li style=\"margin-bottom: 10px;\"><strong>Contamination par nuisibles :<\/strong> charan\u00e7ons, mites alimentaires, rongeurs adorent les farines<\/li>\n        <li style=\"margin-bottom: 10px;\"><strong>Contamination par l&rsquo;humidit\u00e9 :<\/strong> d\u00e9veloppement de moisissures et bact\u00e9ries<\/li>\n        <li style=\"margin-bottom: 10px;\"><strong>Particules volatiles :<\/strong> la farine vole et contamine les autres produits<\/li>\n        <li style=\"margin-bottom: 0;\"><strong>Contamination crois\u00e9e :<\/strong> le gluten se propage partout dans le fournil<\/li>\n    <\/ul>\n<\/div>\n\n<h3>\u2705 R\u00e8gles de Stockage des Farines (GBPH)<\/h3>\n\n<table style=\"width:100%; border-collapse: collapse; margin: 20px 0;\">\n    <tr style=\"background: #f59e0b; color: white;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>R\u00e8gle<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Pourquoi ?<\/strong><\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83d\udeab <strong>Jamais \u00e0 m\u00eame le sol<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\u00c9viter l&rsquo;humidit\u00e9 et faciliter le nettoyage<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83d\udce6 <strong>Sur palettes ou \u00e9tag\u00e8res<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Circulation d&rsquo;air, acc\u00e8s pour contr\u00f4le<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83d\udd12 <strong>Bacs \u00e0 farine ferm\u00e9s<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Protection contre nuisibles et humidit\u00e9<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83d\udd04 <strong>Rotation FIFO<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Premier entr\u00e9 = premier utilis\u00e9<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83c\udf21\ufe0f <strong>Local sec et frais<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\u00c9viter le d\u00e9veloppement microbien<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83d\udc40 <strong>V\u00e9rifier \u00e0 r\u00e9ception<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Int\u00e9grit\u00e9 des sacs, absence d&rsquo;insectes<\/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 INTERDIT :<\/strong> Ne jamais balayer \u00e0 sec pendant la fabrication ! Les particules de farine volent et contaminent les produits en cours. Utiliser un aspirateur adapt\u00e9 ou balayer humide apr\u00e8s la production.\n    <\/p>\n<\/div>\n\n<h2>\ud83e\udd97 Lutte Contre les Nuisibles<\/h2>\n\n<p>La boulangerie est un <strong>paradis pour les nuisibles<\/strong> : farines, sucres, chaleur du fournil&#8230; Ils adorent \u00e7a.<\/p>\n\n<div style=\"display: flex; flex-wrap: wrap; gap: 15px; margin: 25px 0;\">\n    <div style=\"flex: 1; min-width: 200px; background: #fef2f2; border-radius: 10px; padding: 20px;\">\n        <h4 style=\"color: #dc2626; margin-top: 0;\">\ud83e\udeb2 Charan\u00e7ons<\/h4>\n        <p style=\"margin: 0; font-size: 14px;\">Petits insectes qui pondent dans les grains et farines. Se d\u00e9veloppent tr\u00e8s vite. Infestent rapidement tout le stock.<\/p>\n    <\/div>\n    <div style=\"flex: 1; min-width: 200px; background: #fef2f2; border-radius: 10px; padding: 20px;\">\n        <h4 style=\"color: #dc2626; margin-top: 0;\">\ud83e\udd8b Mites alimentaires<\/h4>\n        <p style=\"margin: 0; font-size: 14px;\">Papillons dont les larves se nourrissent de farine. Tissent des toiles dans les sacs ouverts.<\/p>\n    <\/div>\n    <div style=\"flex: 1; min-width: 200px; background: #fef2f2; border-radius: 10px; padding: 20px;\">\n        <h4 style=\"color: #dc2626; margin-top: 0;\">\ud83d\udc2d Rongeurs<\/h4>\n        <p style=\"margin: 0; font-size: 14px;\">Souris et rats. Contaminent les produits par leurs d\u00e9jections. Vecteurs de maladies graves.<\/p>\n    <\/div>\n<\/div>\n\n<h3>\u2705 Plan de Lutte Obligatoire<\/h3>\n\n<ul>\n    <li>\ud83d\udccb <strong>\u00c9tablir un plan de lutte<\/strong> : pi\u00e8ges, contr\u00f4les r\u00e9guliers<\/li>\n    <li>\ud83d\udd0d <strong>Inspecter les r\u00e9serves<\/strong> : au moins 1 fois par semaine<\/li>\n    <li>\ud83d\udeaa <strong>Fermer les acc\u00e8s<\/strong> : portes, fen\u00eatres, a\u00e9rations grillag\u00e9es<\/li>\n    <li>\ud83e\uddf9 <strong>Nettoyer r\u00e9guli\u00e8rement<\/strong> : pas de r\u00e9sidus de farine au sol<\/li>\n    <li>\ud83d\udce6 <strong>Stocker en bacs ferm\u00e9s<\/strong> : jamais de sacs ouverts<\/li>\n    <li>\ud83d\uddd1\ufe0f <strong>G\u00e9rer les d\u00e9chets<\/strong> : poubelles ferm\u00e9es, \u00e9vacuation r\u00e9guli\u00e8re<\/li>\n<\/ul>\n\n<p><strong>\ud83d\udca1 Conseil :<\/strong> Faites appel \u00e0 un professionnel agr\u00e9\u00e9 pour la d\u00e9ratisation et la d\u00e9sinsectisation. Conservez les contrats et rapports d&rsquo;intervention pour les contr\u00f4les.<\/p>\n\n<h2>\ud83c\udf3e Le Gluten : Allerg\u00e8ne N\u00b01 en Boulangerie<\/h2>\n\n<p>Le gluten est pr\u00e9sent dans les <strong>c\u00e9r\u00e9ales contenant du gluten<\/strong> (r\u00e8glement INCO 1169\/2011) :<\/p>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 25px 0;\">\n    <p style=\"margin: 0 0 15px 0; font-weight: bold;\">\ud83c\udf3e C\u00e9r\u00e9ales contenant du gluten :<\/p>\n    <p style=\"margin: 0;\">\n        <strong>Bl\u00e9<\/strong> (et d\u00e9riv\u00e9s : \u00e9peautre, kamut, bl\u00e9 de Khorasan) \u2022 \n        <strong>Seigle<\/strong> \u2022 \n        <strong>Orge<\/strong> \u2022 \n        <strong>Avoine<\/strong> (sauf avoine certifi\u00e9e sans gluten)\n    <\/p>\n<\/div>\n\n<p><strong>En boulangerie, le gluten est PARTOUT :<\/strong><\/p>\n<ul>\n    <li>\ud83e\udd56 Tous les pains (tradition, campagne, complet, sp\u00e9ciaux&#8230;)<\/li>\n    <li>\ud83e\udd50 Viennoiseries (croissants, pains au chocolat, brioches&#8230;)<\/li>\n    <li>\ud83e\udd67 P\u00e2tes feuillet\u00e9es, bris\u00e9es, sabl\u00e9es<\/li>\n    <li>\ud83c\udf6a Biscuits, cookies<\/li>\n    <li>\ud83e\udd6a Sandwichs<\/li>\n<\/ul>\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>\u26a0\ufe0f ATTENTION &#8211; Contamination crois\u00e9e :<\/strong><br><br>\n        La farine de bl\u00e9 est <strong>volatile<\/strong>. Elle se d\u00e9pose partout dans le fournil : plans de travail, ustensiles, v\u00eatements, air ambiant&#8230;<br><br>\n        <strong>Proposer des produits \u00ab\u00a0sans gluten\u00a0\u00bb dans une boulangerie classique est quasi impossible<\/strong> sans local et mat\u00e9riel d\u00e9di\u00e9s. En cas de doute, indiquer <strong>\u00ab\u00a0peut contenir des traces de gluten\u00a0\u00bb<\/strong>.\n    <\/p>\n<\/div>\n\n<h3>\ud83d\udccb Obligations d&rsquo;Affichage<\/h3>\n\n<p>Selon le r\u00e8glement INCO 1169\/2011, les allerg\u00e8nes doivent \u00eatre :<\/p>\n<ul>\n    <li>\u2705 <strong>Visibles SANS que le client ait \u00e0 demander<\/strong><\/li>\n    <li>\u2705 <strong>Mis en \u00e9vidence<\/strong> : en gras, MAJUSCULES ou soulign\u00e9<\/li>\n    <li>\u2705 <strong>Nomm\u00e9s pr\u00e9cis\u00e9ment<\/strong> : pas juste \u00ab\u00a0allerg\u00e8nes\u00a0\u00bb mais \u00ab\u00a0GLUTEN (bl\u00e9)\u00a0\u00bb<\/li>\n<\/ul>\n\n<h2>\ud83c\udf21\ufe0f Temp\u00e9ratures en Boulangerie<\/h2>\n\n<table style=\"width:100%; border-collapse: collapse; margin: 20px 0;\">\n    <tr style=\"background: #f59e0b; color: white;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Produit<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Conservation<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Pr\u00e9cisions<\/strong><\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\udd56 Pains traditionnels<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Temp\u00e9rature ambiante<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Faible teneur en eau = pas de risque majeur<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\udd50 Viennoiseries nature<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Temp\u00e9rature ambiante<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Consommation rapide recommand\u00e9e<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\udd50 Viennoiseries garnies (cr\u00e8me)<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>\u2264 +4\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Cr\u00e8me = produit sensible<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\udd6a Sandwichs<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>\u2264 +4\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Vitrine \u2264 +6\u00b0C<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\udd67 Quiches, pizzas froides<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>\u2264 +4\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Garnissage = produit sensible<\/td>\n    <\/tr>\n    <tr style=\"background: #f8fafc;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\udd57 Salades<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>\u2264 +4\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Consommation J \u00e0 J+1<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\uddca P\u00e2tons surgel\u00e9s<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>-18\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Ne jamais recongeler<\/td>\n    <\/tr>\n<\/table>\n\n<h2>\ud83e\uddf9 Hygi\u00e8ne au Fournil<\/h2>\n\n<h3>Nettoyage et D\u00e9sinfection<\/h3>\n\n<ul>\n    <li>\ud83d\udccd <strong>Plans de travail<\/strong> : nettoyer entre chaque production<\/li>\n    <li>\ud83d\udd27 <strong>P\u00e9trin, batteur<\/strong> : nettoyer apr\u00e8s chaque utilisation<\/li>\n    <li>\ud83c\udf21\ufe0f <strong>Four<\/strong> : nettoyage r\u00e9gulier selon utilisation<\/li>\n    <li>\ud83d\udce6 <strong>Bacs \u00e0 farine<\/strong> : nettoyer avant remplissage d&rsquo;un nouveau sac<\/li>\n    <li>\ud83c\udfe0 <strong>R\u00e9serves<\/strong> : nettoyage hebdomadaire minimum<\/li>\n<\/ul>\n\n<h3>Hygi\u00e8ne du Personnel<\/h3>\n\n<ul>\n    <li>\ud83d\udc54 <strong>Tenue propre<\/strong> : tablier, coiffe obligatoire<\/li>\n    <li>\ud83d\udd90\ufe0f <strong>Lavage des mains<\/strong> : avant chaque prise de poste, apr\u00e8s pause, toilettes<\/li>\n    <li>\ud83d\udc8d <strong>Pas de bijoux<\/strong> aux mains et poignets (risque de corps \u00e9trangers)<\/li>\n    <li>\ud83e\udd12 <strong>En cas de maladie<\/strong> : \u00e9cartement du poste ou port de masque\/gants<\/li>\n<\/ul>\n\n<h2>\ud83d\udce6 Tra\u00e7abilit\u00e9<\/h2>\n\n<p>En boulangerie, vous devez pouvoir tracer :<\/p>\n<ul>\n    <li>\ud83d\udcdd <strong>Origine des farines<\/strong> : fournisseur, n\u00b0 de lot, date de r\u00e9ception<\/li>\n    <li>\ud83d\udcdd <strong>Autres ingr\u00e9dients<\/strong> : levures, am\u00e9liorants, graines, garnitures<\/li>\n    <li>\ud83d\udcc5 <strong>DLC\/DLUO<\/strong> : respecter les dates, rotation des stocks<\/li>\n<\/ul>\n\n<p>En cas de probl\u00e8me sanitaire, vous devez pouvoir identifier rapidement le lot concern\u00e9.<\/p>\n\n<h2>\ud83d\ude80 Obtenez Votre Attestation en 2 Heures<\/h2>\n\n<div style=\"background: linear-gradient(135deg, #f59e0b 0%, #d97706 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;\">\ud83e\udd56 Formation <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/quelle-formation-hygiene-obligatoire-chambre-hotes\/\">HACCP Boulanger<\/a><\/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 Sp\u00e9cifique au fournil<\/p>\n    <a href=\"https:\/\/formation.haccp-pro.fr\" target=\"_blank\" style=\"display: inline-block; background: white; color: #d97706; 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: #f59e0b; margin-top: 0;\">\ud83d\udce6 Comment stocker les farines correctement ?<\/h3>\n    <p>Jamais \u00e0 m\u00eame le sol, sur palettes ou en bacs ferm\u00e9s, dans un local sec. Appliquer la rotation FIFO (premier entr\u00e9 = premier utilis\u00e9). V\u00e9rifier l&rsquo;int\u00e9grit\u00e9 des sacs \u00e0 r\u00e9ception.<\/p>\n<\/div>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 15px 0;\">\n    <h3 style=\"color: #f59e0b; margin-top: 0;\">\ud83c\udf3e Le gluten est-il vraiment l&rsquo;allerg\u00e8ne n\u00b01 ?<\/h3>\n    <p>Oui, en boulangerie le gluten (bl\u00e9, seigle, orge, avoine, \u00e9peautre) est l&rsquo;allerg\u00e8ne principal. Il est pr\u00e9sent dans <strong>quasi tous les produits<\/strong>. C&rsquo;est l&rsquo;un des 14 allerg\u00e8nes \u00e0 d\u00e9claration obligatoire.<\/p>\n<\/div>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 15px 0;\">\n    <h3 style=\"color: #f59e0b; margin-top: 0;\">\ud83e\udd97 Comment lutter contre les charan\u00e7ons ?<\/h3>\n    <p>Stocker les farines en bacs ferm\u00e9s, ne jamais laisser de sacs ouverts, nettoyer r\u00e9guli\u00e8rement les r\u00e9serves, v\u00e9rifier les emballages \u00e0 r\u00e9ception, et mettre en place un <strong>plan de lutte contre les nuisibles<\/strong> avec un professionnel.<\/p>\n<\/div>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 15px 0;\">\n    <h3 style=\"color: #f59e0b; margin-top: 0;\">\ud83e\udd6a Les sandwichs doivent-ils \u00eatre au frais ?<\/h3>\n    <p>Oui, les sandwichs et produits garnis doivent \u00eatre conserv\u00e9s \u00e0 <strong>+4\u00b0C maximum<\/strong>. En vitrine, la temp\u00e9rature ne doit pas d\u00e9passer +6\u00b0C.<\/p>\n<\/div>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 15px 0;\">\n    <h3 style=\"color: #f59e0b; margin-top: 0;\">\ud83c\udf5e Peut-on vendre du pain sans gluten ?<\/h3>\n    <p>C&rsquo;est tr\u00e8s compliqu\u00e9 dans une boulangerie classique. La farine de bl\u00e9 est volatile et contamine tout le fournil. Il faudrait un local et du mat\u00e9riel s\u00e9par\u00e9s. En cas de doute, indiquer <strong>\u00ab\u00a0peut contenir des traces de gluten\u00a0\u00bb<\/strong>.<\/p>\n<\/div>\n\n<div style=\"background: #f8fafc; border-radius: 10px; padding: 20px; margin: 15px 0;\">\n    <h3 style=\"color: #f59e0b; margin-top: 0;\">\ud83c\udf93 L&rsquo;attestation est-elle reconnue ?<\/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: #fef3c7; 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","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd56 Formation HACCP Boulanger : Les R\u00e8gles d&rsquo;Hygi\u00e8ne Sp\u00e9cifiques au Fournil Vous \u00eates boulanger, ouvrier boulanger ou apprenti ? Votre m\u00e9tier a des contraintes d&rsquo;hygi\u00e8ne totalement diff\u00e9rentes d&rsquo;un restaurant ou d&rsquo;un traiteur. Le gluten, les farines volatiles, les nuisibles&#8230; Ce sont VOS probl\u00e9matiques. Pas celles d&rsquo;un cuisinier. \ud83c\udf3e Le saviez-vous ? Le gluten est l&rsquo;allerg\u00e8ne &#8230; <a title=\"\u00a0Formation HACCP Boulanger : Les R\u00e8gles d&rsquo;Hygi\u00e8ne Sp\u00e9cifiques au Fournil\" class=\"read-more\" href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-boulanger-les-regles-dhygiene-specifiques-au-fournil\/\" aria-label=\"Read more about \u00a0Formation HACCP Boulanger : Les R\u00e8gles d&rsquo;Hygi\u00e8ne Sp\u00e9cifiques au Fournil\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":50,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[34,33,29,36,32,30,31,35],"class_list":["post-49","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formations","tag-conservation-pain","tag-farines-hygiene","tag-formation-boulanger","tag-formation-fournil","tag-gluten-allergene","tag-haccp-boulanger","tag-hygiene-boulangerie","tag-nuisibles-boulangerie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00a0Formation HACCP Boulanger : Les R\u00e8gles d&#039;Hygi\u00e8ne Sp\u00e9cifiques au Fournil - 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-boulanger-les-regles-dhygiene-specifiques-au-fournil\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00a0Formation HACCP Boulanger : Les R\u00e8gles d&#039;Hygi\u00e8ne Sp\u00e9cifiques au Fournil - HACCP Pro\" \/>\n<meta property=\"og:description\" content=\"\ud83e\udd56 Formation HACCP Boulanger : Les R\u00e8gles d&rsquo;Hygi\u00e8ne Sp\u00e9cifiques au Fournil Vous \u00eates boulanger, ouvrier boulanger ou apprenti ? Votre m\u00e9tier a des contraintes d&rsquo;hygi\u00e8ne totalement diff\u00e9rentes d&rsquo;un restaurant ou d&rsquo;un traiteur. Le gluten, les farines volatiles, les nuisibles&#8230; Ce sont VOS probl\u00e9matiques. Pas celles d&rsquo;un cuisinier. \ud83c\udf3e Le saviez-vous ? Le gluten est l&rsquo;allerg\u00e8ne ... 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