{"id":64,"date":"2026-01-07T10:10:30","date_gmt":"2026-01-07T10:10:30","guid":{"rendered":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/?p=64"},"modified":"2026-01-07T10:50:40","modified_gmt":"2026-01-07T10:50:40","slug":"formation-haccp-vendeur-boulangerie-patisserie","status":"publish","type":"post","link":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/","title":{"rendered":"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie"},"content":{"rendered":"\n\n\n<!-- JSON-LD -->\n<script type=\"application\/ld+json\">\n{\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"Course\",\n    \"name\": \"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie\",\n    \"description\": \"Formation hygi\u00e8ne alimentaire sp\u00e9cifique aux vendeurs en boulangerie et p\u00e2tisserie : manipulation des produits, gestion de vitrine, information allerg\u00e8nes clients.\",\n    \"provider\": {\n        \"@type\": \"Organization\",\n        \"name\": \"Formation HACCP Pro\",\n        \"url\": \"https:\/\/formation.haccp-pro.fr\"\n    },\n    \"offers\": {\n        \"@type\": \"Offer\",\n        \"price\": \"59\",\n        \"priceCurrency\": \"EUR\",\n        \"availability\": \"https:\/\/schema.org\/InStock\"\n    },\n    \"courseMode\": \"online\",\n    \"educationalLevel\": \"Professional\",\n    \"inLanguage\": \"fr\"\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\": \"Un vendeur doit-il vraiment \u00eatre form\u00e9 \u00e0 l'hygi\u00e8ne ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Oui, c'est une obligation l\u00e9gale. Le R\u00e8glement CE 852\/2004 impose que toute personne manipulant des denr\u00e9es alimentaires soit form\u00e9e. Le vendeur touche les produits, g\u00e8re la vitrine, informe les clients sur les allerg\u00e8nes : il doit \u00eatre form\u00e9.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Quelle est la temp\u00e9rature maximale d'une vitrine p\u00e2tisserie ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"La vitrine r\u00e9frig\u00e9r\u00e9e de p\u00e2tisserie doit \u00eatre \u00e0 +6\u00b0C maximum. Le stockage en r\u00e9serve doit \u00eatre \u00e0 +4\u00b0C maximum. Le vendeur doit v\u00e9rifier ces temp\u00e9ratures r\u00e9guli\u00e8rement.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Comment manipuler les produits sans les contaminer ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"R\u00e8gle d'or : ne JAMAIS toucher avec les doigts ce que le client va manger. Utiliser syst\u00e9matiquement pince, pelle ou papier. Tenir les bo\u00eetes par l'ext\u00e9rieur uniquement. Changer d'ustensile entre produits diff\u00e9rents.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Que faire si un client pose une question sur les allerg\u00e8nes ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Ne JAMAIS r\u00e9pondre 'je crois que...' ou au hasard. V\u00e9rifier syst\u00e9matiquement sur les fiches techniques ou le classeur allerg\u00e8nes. En cas de doute, refuser la vente plut\u00f4t que de mettre le client en danger.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Pourquoi la formation vendeur est diff\u00e9rente de celle du boulanger ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Le vendeur ne fait pas de fabrication. Il n'a pas besoin de conna\u00eetre la cuisson des cr\u00e8mes ou le p\u00e9trissage. Par contre, il doit ma\u00eetriser la manipulation hygi\u00e9nique, la gestion de vitrine et surtout l'information allerg\u00e8nes aux clients.\"\n            }\n        }\n    ]\n}\n<\/script>\n\n<h1>\ud83d\uded2 Formation HACCP Vendeur Boulangerie-P\u00e2tisserie<\/h1>\n\n<p><strong>Vous travaillez au comptoir d&rsquo;une <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-boulanger-les-regles-dhygiene-specifiques-au-fournil\/\">boulangerie<\/a> ou p\u00e2tisserie ?<\/strong> Vous servez les clients, g\u00e9rez la vitrine, encaissez&#8230; <strong>Vous manipulez des produits alimentaires toute la journ\u00e9e.<\/strong><\/p>\n\n<p>La loi exige que vous soyez form\u00e9 \u00e0 l&rsquo;hygi\u00e8ne. Mais pas avec une formation sur la cuisson des cr\u00e8mes ou le p\u00e9trissage du pain. <strong>Vous avez besoin d&rsquo;une formation adapt\u00e9e \u00e0 VOTRE travail : la vente.<\/strong><\/p>\n\n<div style=\"background: linear-gradient(135deg, #7c3aed 0%, #5b21b6 100%); border-radius: 15px; padding: 30px; text-align: center; margin: 30px 0;\">\n    <p style=\"color: rgba(255,255,255,0.9); font-size: 14px; margin: 0 0 10px 0;\">FORMATION SP\u00c9CIFIQUE VENDEUR<\/p>\n    <p style=\"color: white; font-size: 36px; font-weight: bold; margin: 0 0 5px 0;\">59\u20ac<\/p>\n    <p style=\"color: rgba(255,255,255,0.8); margin: 0 0 20px 0;\">Attestation officielle DREETS \u2022 2 heures \u2022 100% en ligne<\/p>\n    <a href=\"https:\/\/formation.haccp-pro.fr\" target=\"_blank\" style=\"display: inline-block; background: white; color: #7c3aed; 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>\ud83c\udfaf Vendeur \u2260 Fabricant : Pas les M\u00eames Risques<\/h2>\n\n<p>Le vendeur et le boulanger\/p\u00e2tissier ne font <strong>pas le m\u00eame travail<\/strong>. Ils n&rsquo;ont pas les m\u00eames risques, donc pas la m\u00eame formation.<\/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>Le FABRICANT doit savoir&#8230;<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Le VENDEUR doit savoir&#8230;<\/strong><\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Cuire la cr\u00e8me p\u00e2tissi\u00e8re \u00e0 \u00e9bullition<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>V\u00e9rifier la temp\u00e9rature de la vitrine<\/strong><\/td>\n    <\/tr>\n    <tr style=\"background: #f3e8ff;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Refroidir rapidement les pr\u00e9parations<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Manipuler sans contaminer<\/strong><\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">G\u00e9rer le stockage des \u0153ufs<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Informer les clients sur les allerg\u00e8nes<\/strong><\/td>\n    <\/tr>\n    <tr style=\"background: #f3e8ff;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Calculer les DLC<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Retirer les produits p\u00e9rim\u00e9s<\/strong><\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">P\u00e9trir, fa\u00e7onner, cuire<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Se laver les mains apr\u00e8s l&rsquo;argent<\/strong><\/td>\n    <\/tr>\n<\/table>\n\n<h2>\ud83d\udd90\ufe0f R\u00e8gle N\u00b01 : Ne Jamais Toucher avec les Doigts<\/h2>\n\n<p>La r\u00e8gle la plus importante pour un vendeur :<\/p>\n\n<div style=\"background: #fef2f2; border: 3px solid #dc2626; border-radius: 15px; padding: 25px; text-align: center; margin: 25px 0;\">\n    <p style=\"font-size: 24px; font-weight: bold; color: #dc2626; margin: 0;\">\n        \ud83d\udeab Ne JAMAIS toucher avec les doigts<br>ce que le client va manger\n    <\/p>\n<\/div>\n\n<p><strong>Comment faire :<\/strong><\/p>\n\n<ul>\n    <li>\ud83e\udd44 <strong>Pince ou pelle<\/strong> : pour saisir les viennoiseries, pains, g\u00e2teaux<\/li>\n    <li>\ud83d\udcc4 <strong>Papier<\/strong> : pour les produits fragiles (tartes, \u00e9clairs&#8230;)<\/li>\n    <li>\ud83d\udce6 <strong>Bo\u00eete par l&rsquo;ext\u00e9rieur<\/strong> : ne jamais toucher l&rsquo;int\u00e9rieur de la bo\u00eete<\/li>\n    <li>\ud83d\udd04 <strong>Changer d&rsquo;ustensile<\/strong> : entre produits avec allerg\u00e8nes diff\u00e9rents<\/li>\n<\/ul>\n\n<div style=\"background: #f0fdf4; border-radius: 10px; padding: 20px; margin: 25px 0;\">\n    <h4 style=\"color: #166534; margin-top: 0;\">\u2705 Exemple de bonne pratique :<\/h4>\n    <p style=\"margin: 0; color: #14532d;\">\n        Un client commande un pain au chocolat et une tarte aux amandes. Vous utilisez la pince pour le pain au chocolat, puis vous prenez une <strong>autre pince ou une pelle<\/strong> pour la tarte aux amandes (allerg\u00e8ne : fruits \u00e0 coque).\n    <\/p>\n<\/div>\n\n<h2>\ud83c\udf21\ufe0f La Vitrine : Votre Responsabilit\u00e9<\/h2>\n\n<p>Le vendeur est responsable de la <strong>surveillance de la vitrine<\/strong>. C&rsquo;est vous qui voyez si quelque chose ne va pas.<\/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>Type de vitrine<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Temp\u00e9rature max<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>Produits concern\u00e9s<\/strong><\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83e\uddca <strong>Vitrine r\u00e9frig\u00e9r\u00e9e<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>+6\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">P\u00e2tisseries, \u00e9clairs, tartes aux fruits, sandwichs<\/td>\n    <\/tr>\n    <tr style=\"background: #f3e8ff;\">\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\ud83c\udfe0 <strong>Vitrine ambiante<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Temp\u00e9rature ambiante<\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Pains, viennoiseries nature, biscuits secs<\/td>\n    <\/tr>\n    <tr>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">\u2744\ufe0f <strong>R\u00e9serve (arri\u00e8re)<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\"><strong>+4\u00b0C<\/strong><\/td>\n        <td style=\"padding: 12px; border: 1px solid #ddd;\">Stock p\u00e2tisseries, cr\u00e8mes, produits frais<\/td>\n    <\/tr>\n<\/table>\n\n<p><strong>Ce que le vendeur doit v\u00e9rifier :<\/strong><\/p>\n\n<ul>\n    <li>\ud83d\udc41\ufe0f <strong>Thermom\u00e8tre visible<\/strong> : v\u00e9rifier la temp\u00e9rature r\u00e9guli\u00e8rement<\/li>\n    <li>\ud83d\udea8 <strong>Alerte si > +6\u00b0C<\/strong> : pr\u00e9venir le responsable imm\u00e9diatement<\/li>\n    <li>\ud83d\udcc5 <strong>DLC<\/strong> : retirer les produits p\u00e9rim\u00e9s AVANT l&rsquo;ouverture<\/li>\n    <li>\ud83d\udc40 <strong>Aspect<\/strong> : retirer tout produit ab\u00eem\u00e9, s\u00e9ch\u00e9, ou douteux<\/li>\n<\/ul>\n\n<h2>\ud83d\udea8 Allerg\u00e8nes : Votre R\u00f4le est CRUCIAL<\/h2>\n\n<p>En boulangerie-p\u00e2tisserie, les allerg\u00e8nes sont <strong>partout<\/strong> :<\/p>\n\n<ul>\n    <li>\ud83c\udf3e <strong>Gluten<\/strong> : tous les pains, viennoiseries, p\u00e2tes<\/li>\n    <li>\ud83e\udd5b <strong>Lait<\/strong> : cr\u00e8mes, brioches, pains de mie<\/li>\n    <li>\ud83e\udd5a <strong>\u0152ufs<\/strong> : p\u00e2tisseries, brioches, dorure<\/li>\n    <li>\ud83e\udd5c <strong>Fruits \u00e0 coque<\/strong> : tartes, pralin\u00e9s, d\u00e9cors<\/li>\n    <li>\ud83c\udf30 <strong>S\u00e9same<\/strong> : pains sp\u00e9ciaux, bagels<\/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>\ud83d\udea8 R\u00c8GLE ABSOLUE :<\/strong>\n    <\/p>\n    <p style=\"margin: 15px 0 0 0; color: #991b1b; font-size: 18px; font-weight: bold;\">\n        Ne JAMAIS r\u00e9pondre \u00ab\u00a0je crois que&#8230;\u00a0\u00bb ou \u00ab\u00a0normalement&#8230;\u00a0\u00bb<br>\n        \u00e0 une question sur les allerg\u00e8nes.\n    <\/p>\n<\/div>\n\n<p><strong>Que faire quand un client pose une question :<\/strong><\/p>\n\n<ol>\n    <li>\u2705 <strong>V\u00e9rifier<\/strong> : consulter la fiche technique ou le classeur allerg\u00e8nes<\/li>\n    <li>\u2705 <strong>Demander<\/strong> : si vous ne savez pas, demandez au responsable<\/li>\n    <li>\u2705 <strong>En cas de doute<\/strong> : dire \u00ab\u00a0Je ne peux pas vous garantir l&rsquo;absence de traces, je vous d\u00e9conseille ce produit\u00a0\u00bb<\/li>\n    <li>\u274c <strong>JAMAIS<\/strong> : r\u00e9pondre au hasard ou minimiser (\u00ab\u00a0il n&rsquo;y en a pas beaucoup\u00a0\u00bb)<\/li>\n<\/ol>\n\n<h2>\ud83d\udcb0 Apr\u00e8s l&rsquo;Argent : Lavage des Mains OBLIGATOIRE<\/h2>\n\n<p>L&rsquo;argent (pi\u00e8ces et billets) est <strong>couvert de bact\u00e9ries<\/strong>. Apr\u00e8s avoir encaiss\u00e9 :<\/p>\n\n<div style=\"display: flex; flex-wrap: wrap; gap: 15px; margin: 25px 0;\">\n    <div style=\"flex: 1; min-width: 280px; background: #fee2e2; border-radius: 10px; padding: 20px; text-align: center;\">\n        <span style=\"font-size: 40px;\">\u274c<\/span>\n        <p style=\"margin: 10px 0 0 0; font-weight: bold; color: #991b1b;\">INTERDIT<\/p>\n        <p style=\"margin: 5px 0 0 0; font-size: 14px; color: #991b1b;\">Toucher un produit apr\u00e8s avoir manipul\u00e9 de l&rsquo;argent<\/p>\n    <\/div>\n    <div style=\"flex: 1; min-width: 280px; background: #dcfce7; border-radius: 10px; padding: 20px; text-align: center;\">\n        <span style=\"font-size: 40px;\">\u2705<\/span>\n        <p style=\"margin: 10px 0 0 0; font-weight: bold; color: #166534;\">OBLIGATOIRE<\/p>\n        <p style=\"margin: 5px 0 0 0; font-size: 14px; color: #166534;\">Se laver les mains AVANT de retoucher les aliments<\/p>\n    <\/div>\n<\/div>\n\n<p><strong>Solutions pratiques :<\/strong><\/p>\n\n<ul>\n    <li>\ud83d\udc65 <strong>2 personnes<\/strong> : une \u00e0 la caisse, une au service (id\u00e9al)<\/li>\n    <li>\ud83e\uddf4 <strong>Gel hydroalcoolique<\/strong> : \u00e0 port\u00e9e de main au comptoir<\/li>\n    <li>\ud83e\udde4 <strong>Gants<\/strong> : \u00e0 changer apr\u00e8s manipulation d&rsquo;argent<\/li>\n    <li>\ud83d\udcf1 <strong>Paiement sans contact<\/strong> : moins de manipulation<\/li>\n<\/ul>\n\n<h2>\ud83d\udc54 Hygi\u00e8ne Personnelle du Vendeur<\/h2>\n\n<ul>\n    <li>\ud83d\udc55 <strong>Tenue propre<\/strong> : tablier chang\u00e9 quotidiennement<\/li>\n    <li>\ud83d\udc69\u200d\ud83e\uddb1 <strong>Cheveux attach\u00e9s<\/strong> : et couverts si manipulation fr\u00e9quente<\/li>\n    <li>\ud83d\udc8d <strong>Pas de bijoux<\/strong> : bagues, bracelets = nids \u00e0 bact\u00e9ries<\/li>\n    <li>\ud83d\udc85 <strong>Ongles courts<\/strong> : propres, sans vernis<\/li>\n    <li>\ud83e\udd27 <strong>En cas de maladie<\/strong> : pr\u00e9venir le responsable (pas de service si gastro, rhume&#8230;)<\/li>\n<\/ul>\n\n<h2>\ud83c\udf93 Ce Que Vous Apprendrez<\/h2>\n\n<div style=\"display: flex; flex-wrap: wrap; gap: 15px; margin: 25px 0;\">\n    <div style=\"flex: 1; min-width: 200px; background: #f3e8ff; border-radius: 10px; padding: 15px; text-align: center;\">\n        <span style=\"font-size: 30px;\">\ud83d\udd90\ufe0f<\/span>\n        <p style=\"margin: 10px 0 0 0; font-weight: bold; color: #7c3aed;\">Manipulation hygi\u00e9nique<\/p>\n    <\/div>\n    <div style=\"flex: 1; min-width: 200px; background: #f3e8ff; border-radius: 10px; padding: 15px; text-align: center;\">\n        <span style=\"font-size: 30px;\">\ud83c\udf21\ufe0f<\/span>\n        <p style=\"margin: 10px 0 0 0; font-weight: bold; color: #7c3aed;\">Gestion de vitrine<\/p>\n    <\/div>\n    <div style=\"flex: 1; min-width: 200px; background: #f3e8ff; border-radius: 10px; padding: 15px; text-align: center;\">\n        <span style=\"font-size: 30px;\">\ud83d\udea8<\/span>\n        <p style=\"margin: 10px 0 0 0; font-weight: bold; color: #7c3aed;\">Allerg\u00e8nes clients<\/p>\n    <\/div>\n    <div style=\"flex: 1; min-width: 200px; background: #f3e8ff; border-radius: 10px; padding: 15px; text-align: center;\">\n        <span style=\"font-size: 30px;\">\ud83e\uddfc<\/span>\n        <p style=\"margin: 10px 0 0 0; font-weight: bold; color: #7c3aed;\">Hygi\u00e8ne personnelle<\/p>\n    <\/div>\n<\/div>\n\n<div style=\"background: linear-gradient(135deg, #7c3aed 0%, #5b21b6 100%); border-radius: 15px; padding: 30px; text-align: center; margin: 30px 0;\">\n    <p style=\"color: rgba(255,255,255,0.9); font-size: 14px; margin: 0 0 10px 0;\">\u2705 Formation adapt\u00e9e aux vendeurs \u2022 Pas de contenu fabrication inutile<\/p>\n    <p style=\"color: white; font-size: 36px; font-weight: bold; margin: 0 0 5px 0;\">59\u20ac<\/p>\n    <p style=\"color: rgba(255,255,255,0.8); margin: 0 0 20px 0;\">Attestation officielle DREETS \u2022 2 heures \u2022 Quiz final<\/p>\n    <a href=\"https:\/\/formation.haccp-pro.fr\" target=\"_blank\" style=\"display: inline-block; background: white; color: #7c3aed; padding: 15px 30px; border-radius: 25px; text-decoration: none; font-weight: bold; font-size: 16px;\">Commencer ma 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;\">\ud83e\udd14 Je suis \u00ab\u00a0juste\u00a0\u00bb vendeur, dois-je vraiment \u00eatre form\u00e9 ?<\/h3>\n    <p>Oui. Le R\u00e8glement CE 852\/2004 impose que <strong>toute personne manipulant des denr\u00e9es alimentaires<\/strong> soit form\u00e9e. Vous touchez les produits, vous les servez au client : vous devez \u00eatre form\u00e9.<\/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\udccb C&rsquo;est mon patron qui doit payer la formation ?<\/h3>\n    <p>Oui. L&#8217;employeur a l&rsquo;<strong>obligation l\u00e9gale<\/strong> de former son personnel. Le co\u00fbt de la formation est \u00e0 sa charge.<\/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;\">\u23f1\ufe0f Combien de temps dure la formation ?<\/h3>\n    <p>Environ <strong>2 heures<\/strong>. 100% en ligne, vous pouvez la faire \u00e0 votre rythme, entre deux services si besoin.<\/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\udcdc L&rsquo;attestation est-elle reconnue ?<\/h3>\n    <p>Oui. D\u00e9livr\u00e9e par un organisme d\u00e9clar\u00e9 DREETS (n\u00b084430382743), elle est valable pour les contr\u00f4les sanitaires.<\/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\udd04 Et si je travaille aussi en fabrication ?<\/h3>\n    <p>Si vous faites \u00e0 la fois de la vente ET de la fabrication, vous aurez besoin d&rsquo;une formation plus compl\u00e8te couvrant les deux aspects.<\/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<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83d\uded2 Formation HACCP Vendeur Boulangerie-P\u00e2tisserie Vous travaillez au comptoir d&rsquo;une boulangerie ou p\u00e2tisserie ? Vous servez les clients, g\u00e9rez la vitrine, encaissez&#8230; Vous manipulez des produits alimentaires toute la journ\u00e9e. La loi exige que vous soyez form\u00e9 \u00e0 l&rsquo;hygi\u00e8ne. Mais pas avec une formation sur la cuisson des cr\u00e8mes ou le p\u00e9trissage du pain. Vous &#8230; <a title=\"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie\" class=\"read-more\" href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/\" aria-label=\"Read more about Formation HACCP Vendeur Boulangerie-P\u00e2tisserie\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[63,64,65,46,62,49,61,59,60],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formations","tag-allergenes-client","tag-formation-comptoir","tag-formation-hygiene-alimentaire-obligatoire","tag-formation-vendeur","tag-haccp-vendeur","tag-hygiene-vente","tag-manipulation-produits","tag-vendeur-boulangerie","tag-vendeur-patisserie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Formation HACCP Vendeur Boulangerie-P\u00e2tisserie - HACCP Pro<\/title>\n<meta name=\"description\" content=\"Formation hygi\u00e8ne vendeur boulangerie-p\u00e2tisserie : manipulation des produits, gestion vitrine (+6\u00b0C), allerg\u00e8nes clients, service hygi\u00e9nique. Attestation DREETS 59\u20ac.\" \/>\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-vendeur-boulangerie-patisserie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie - HACCP Pro\" \/>\n<meta property=\"og:description\" content=\"Formation hygi\u00e8ne vendeur boulangerie-p\u00e2tisserie : manipulation des produits, gestion vitrine (+6\u00b0C), allerg\u00e8nes clients, service hygi\u00e9nique. Attestation DREETS 59\u20ac.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/\" \/>\n<meta property=\"og:site_name\" content=\"HACCP Pro\" \/>\n<meta property=\"article:published_time\" content=\"2026-01-07T10:10:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-07T10:50:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/hygienne-boulangerie-patisserie.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"formation haccp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"formation haccp\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/\"},\"author\":{\"name\":\"formation haccp\",\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/#\\\/schema\\\/person\\\/9ed100c499323a50fe25a1445e5af23f\"},\"headline\":\"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie\",\"datePublished\":\"2026-01-07T10:10:30+00:00\",\"dateModified\":\"2026-01-07T10:50:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/\"},\"wordCount\":874,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/hygienne-boulangerie-patisserie.jpg\",\"keywords\":[\"Allerg\u00e8nes client\",\"Formation comptoir\",\"formation hygi\u00e8ne alimentaire obligatoire\",\"Formation vendeur\",\"HACCP vendeur\",\"Hygi\u00e8ne vente\",\"Manipulation produits\",\"Vendeur boulangerie\",\"Vendeur p\u00e2tisserie\"],\"articleSection\":[\"Formations\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/\",\"url\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/\",\"name\":\"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie - HACCP Pro\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/hygienne-boulangerie-patisserie.jpg\",\"datePublished\":\"2026-01-07T10:10:30+00:00\",\"dateModified\":\"2026-01-07T10:50:40+00:00\",\"description\":\"Formation hygi\u00e8ne vendeur boulangerie-p\u00e2tisserie : manipulation des produits, gestion vitrine (+6\u00b0C), allerg\u00e8nes clients, service hygi\u00e9nique. Attestation DREETS 59\u20ac.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/#primaryimage\",\"url\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/hygienne-boulangerie-patisserie.jpg\",\"contentUrl\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/hygienne-boulangerie-patisserie.jpg\",\"width\":1280,\"height\":720},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/formation-haccp-vendeur-boulangerie-patisserie\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/#website\",\"url\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/\",\"name\":\"HACCP Pro\",\"description\":\"les 7 principes HACCP\",\"publisher\":{\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/#organization\",\"name\":\"HACCP Pro\",\"url\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/logo-haccp-pro.jpg\",\"contentUrl\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/logo-haccp-pro.jpg\",\"width\":313,\"height\":313,\"caption\":\"HACCP Pro\"},\"image\":{\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/#\\\/schema\\\/person\\\/9ed100c499323a50fe25a1445e5af23f\",\"name\":\"formation haccp\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/999335feee1e7938400b31c71655f3f8677a748002c46cd548460d75e86c8e56?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/999335feee1e7938400b31c71655f3f8677a748002c46cd548460d75e86c8e56?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/999335feee1e7938400b31c71655f3f8677a748002c46cd548460d75e86c8e56?s=96&d=mm&r=g\",\"caption\":\"formation haccp\"},\"sameAs\":[\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\"],\"url\":\"https:\\\/\\\/formation.haccp-pro.fr\\\/7-principes-haccp\\\/author\\\/formation-haccp\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie - HACCP Pro","description":"Formation hygi\u00e8ne vendeur boulangerie-p\u00e2tisserie : manipulation des produits, gestion vitrine (+6\u00b0C), allerg\u00e8nes clients, service hygi\u00e9nique. Attestation DREETS 59\u20ac.","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-vendeur-boulangerie-patisserie\/","og_locale":"fr_FR","og_type":"article","og_title":"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie - HACCP Pro","og_description":"Formation hygi\u00e8ne vendeur boulangerie-p\u00e2tisserie : manipulation des produits, gestion vitrine (+6\u00b0C), allerg\u00e8nes clients, service hygi\u00e9nique. Attestation DREETS 59\u20ac.","og_url":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/","og_site_name":"HACCP Pro","article_published_time":"2026-01-07T10:10:30+00:00","article_modified_time":"2026-01-07T10:50:40+00:00","og_image":[{"width":1280,"height":720,"url":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/hygienne-boulangerie-patisserie.jpg","type":"image\/jpeg"}],"author":"formation haccp","twitter_card":"summary_large_image","twitter_misc":{"Written by":"formation haccp","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/#article","isPartOf":{"@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/"},"author":{"name":"formation haccp","@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/#\/schema\/person\/9ed100c499323a50fe25a1445e5af23f"},"headline":"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie","datePublished":"2026-01-07T10:10:30+00:00","dateModified":"2026-01-07T10:50:40+00:00","mainEntityOfPage":{"@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/"},"wordCount":874,"commentCount":0,"publisher":{"@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/#organization"},"image":{"@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/#primaryimage"},"thumbnailUrl":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/hygienne-boulangerie-patisserie.jpg","keywords":["Allerg\u00e8nes client","Formation comptoir","formation hygi\u00e8ne alimentaire obligatoire","Formation vendeur","HACCP vendeur","Hygi\u00e8ne vente","Manipulation produits","Vendeur boulangerie","Vendeur p\u00e2tisserie"],"articleSection":["Formations"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/","url":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/","name":"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie - HACCP Pro","isPartOf":{"@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/#website"},"primaryImageOfPage":{"@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/#primaryimage"},"image":{"@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/#primaryimage"},"thumbnailUrl":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/hygienne-boulangerie-patisserie.jpg","datePublished":"2026-01-07T10:10:30+00:00","dateModified":"2026-01-07T10:50:40+00:00","description":"Formation hygi\u00e8ne vendeur boulangerie-p\u00e2tisserie : manipulation des produits, gestion vitrine (+6\u00b0C), allerg\u00e8nes clients, service hygi\u00e9nique. Attestation DREETS 59\u20ac.","breadcrumb":{"@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/#primaryimage","url":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/hygienne-boulangerie-patisserie.jpg","contentUrl":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/hygienne-boulangerie-patisserie.jpg","width":1280,"height":720},{"@type":"BreadcrumbList","@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-vendeur-boulangerie-patisserie\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/"},{"@type":"ListItem","position":2,"name":"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie"}]},{"@type":"WebSite","@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/#website","url":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/","name":"HACCP Pro","description":"les 7 principes HACCP","publisher":{"@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/#organization","name":"HACCP Pro","url":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/#\/schema\/logo\/image\/","url":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/logo-haccp-pro.jpg","contentUrl":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-content\/uploads\/2026\/01\/logo-haccp-pro.jpg","width":313,"height":313,"caption":"HACCP Pro"},"image":{"@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/#\/schema\/person\/9ed100c499323a50fe25a1445e5af23f","name":"formation haccp","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/999335feee1e7938400b31c71655f3f8677a748002c46cd548460d75e86c8e56?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/999335feee1e7938400b31c71655f3f8677a748002c46cd548460d75e86c8e56?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/999335feee1e7938400b31c71655f3f8677a748002c46cd548460d75e86c8e56?s=96&d=mm&r=g","caption":"formation haccp"},"sameAs":["https:\/\/formation.haccp-pro.fr\/7-principes-haccp"],"url":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/author\/formation-haccp\/"}]}},"_links":{"self":[{"href":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-json\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-json\/wp\/v2\/comments?post=64"}],"version-history":[{"count":1,"href":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-json\/wp\/v2\/posts\/64\/revisions"}],"predecessor-version":[{"id":66,"href":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-json\/wp\/v2\/posts\/64\/revisions\/66"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-json\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-json\/wp\/v2\/media?parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-json\/wp\/v2\/categories?post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/wp-json\/wp\/v2\/tags?post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}