{"id":25496,"date":"2020-05-28T10:05:40","date_gmt":"2020-05-28T14:05:40","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/train-your-team-to-reopen-with-safety-in-mind\/"},"modified":"2025-07-01T11:03:34","modified_gmt":"2025-07-01T15:03:34","slug":"reouverture-former-son-equipe-en-misant-sur-la-securite","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/train-your-team-to-reopen-with-safety-in-mind\/","title":{"rendered":"R\u00e9ouverture : former son \u00e9quipe en misant sur la s\u00e9curit\u00e9"},"content":{"rendered":"<h2>\u00c9tablissez certains principes de base pour prot\u00e9ger vos employ\u00e9s, votre client\u00e8le et vos affaires.<\/h2>\n<p>Une fois que la r\u00e9ouverture des salles \u00e0 manger sera possible, voici les trois choses que vous devrez absolument faire :<\/p>\n<p><strong>1.&nbsp;<\/strong>Respecter les protocoles d\u00e9finis par les organismes de sant\u00e9 publique et autres autorit\u00e9s provinciales.<\/p>\n<p><strong>2.&nbsp;<\/strong>Vous cr\u00e9er un plan de protection et de formation adapt\u00e9 \u00e0 votre r\u00e9alit\u00e9. Vous devrez veiller \u00e0 ce que vos politiques, proc\u00e9dures et autres documents d\u2019entreprise soient rigoureux et actuels : plan de HACCP, manuel de l\u2019employ\u00e9, descriptions de poste, listes de contr\u00f4le pour les responsables, \u00e9valuations de rendement, etc.<\/p>\n<p><strong>3.&nbsp;<\/strong>Favoriser l\u2019engagement des employ\u00e9s en tout temps. Vous devriez faire des r\u00e9unions d\u2019\u00e9quipe pour pr\u00e9senter les nouveaut\u00e9s bien avant la r\u00e9ouverture de votre salle \u00e0 manger. Vous devrez aussi vous assurer que tous vos employ\u00e9s comprennent les t\u00e2ches qui figurent dans les nouvelles descriptions de poste, notamment en leur faisant signer un document attestant qu\u2019ils savent ce que vous attendez d\u2019eux, puis en leur en remettant une copie et en en gardant une sign\u00e9e dans leur dossier.&nbsp;<\/p>\n<p>Bien s\u00fbr, les nouvelles r\u00e8gles risquent de varier d\u2019un endroit \u00e0 l\u2019autre. La formation et les mesures de s\u00e9curit\u00e9 autres que celles requises par la loi doivent donc \u00eatre adapt\u00e9es \u00e0 chaque \u00e9tablissement. Nous avons demand\u00e9 \u00e0 Jim Kostuch, pr\u00e9sident de <a href=\"http:\/\/www.traincan.com\/\">TrainCan<\/a>, de nous fournir un aper\u00e7u des principales directives de s\u00e9curit\u00e9 \u00e0 respecter. Voici ses conseils. (Il est \u00e0 noter que les clients de Service alimentaire Gordon\u00ae ont acc\u00e8s \u00e0 un <a href=\"https:\/\/gfs.traincancampus.com\/\">portail de formation<\/a> cr\u00e9\u00e9 en collaboration avec TrainCan.)<\/p>\n<p><strong>Protection du personnel.<\/strong> <em>Donner autant d\u2019importance \u00e0 la formation sur la s\u00e9curit\u00e9 qu\u2019\u00e0 celle sur le service :<\/em><\/p>\n<ul>\n<li>Former un responsable de la gestion des interventions li\u00e9es \u00e0 la COVID-19<\/li>\n<li>Consulter le manuel de cours ADVANCED<em>.fst<\/em> , chapitre 10, pages 113 et 114 (accessible sur le portail de formation)&nbsp;<\/li>\n<li>Donner la formation requise et tester l\u2019efficacit\u00e9 des proc\u00e9dures<\/li>\n<li>D\u00e9signer un membre d\u2019\u00e9quipe responsable de surveiller les choses lors de chaque quart de travail<\/li>\n<li>Instaurer une proc\u00e9dure de contr\u00f4le de sant\u00e9 et de prise de temp\u00e9rature pour les employ\u00e9s<\/li>\n<li>Pr\u00e9voir les quarts de travail par \u00e9quipe pour \u00e9viter qu\u2019une personne expos\u00e9e ne risque de contaminer toute l\u2019\u00e9quipe<\/li>\n<li>Cr\u00e9er un plan d\u2019identification et de communication concernant les employ\u00e9s expos\u00e9s<\/li>\n<li>\u00c9valuer la sant\u00e9 de chaque employ\u00e9 avant son entr\u00e9e dans l\u2019\u00e9tablissement<\/li>\n<\/ul>\n<p><strong>Lavage des mains. <\/strong><em>Utiliser les bonnes m\u00e9thodes pour limiter la propagation des germes :<\/em><\/p>\n<ul>\n<li>Mettre des affiches sur les portes et pr\u00e8s des lavabos et \u00e9viers<\/li>\n<li>Respecter les <a href=\"https:\/\/ipac-canada.org\/hand-hygiene.php\">m\u00e9thodes ad\u00e9quates de lavage des mains<\/a><\/li>\n<li>Se laver les mains souvent et utiliser un d\u00e9sinfectant pour les mains apr\u00e8s avoir eu un contact avec un client<\/li>\n<\/ul>\n<p><strong>Distanciation sociale.<\/strong> <em>Prot\u00e9ger les gens en r\u00e9duisant les interactions inutiles :&nbsp;<\/em><\/p>\n<ul>\n<li>Si possible, maintenir une distance de deux m\u00e8tres entre les postes de travail<\/li>\n<li>D\u00e9limiter les postes \u00e0 l\u2019aide de ruban adh\u00e9sif sur le plancher pour rappeler aux employ\u00e9s de rester dans leur zone<\/li>\n<li>Revoir les descriptions de poste pour limiter le multit\u00e2che<\/li>\n<li>R\u00e9partir les pauses pour \u00e9viter le contact entre les employ\u00e9s&nbsp;<\/li>\n<li>Espacer les tables et asseoir les clients sans lien \u00e0 deux m\u00e8tres les uns des autres<\/li>\n<li>D\u00e9limiter les aires d\u2019attente pour assurer la distanciation<\/li>\n<li>Marquer des voies de circulation sur le plancher pour r\u00e9duire les contacts entre les gens<\/li>\n<li>D\u00e9signer un employ\u00e9 responsable de faire respecter la distanciation sociale<\/li>\n<li>Si possible, g\u00e9rer les r\u00e9servations de fa\u00e7on \u00e0 limiter la congestion<\/li>\n<\/ul>\n<p><strong>\u00c9quipement de protection individuelle (EPI).<\/strong> <em>G\u00e9rer l\u2019usage de l\u2019EPI de fa\u00e7on \u00e0 respecter au minimum les exigences l\u00e9gales :<\/em><\/p>\n<ul>\n<li>Montrer aux employ\u00e9s comment mettre et retirer un masque de mani\u00e8re s\u00e9curitaire<\/li>\n<li>Former son \u00e9quipe sur l\u2019usage ad\u00e9quat des gants<\/li>\n<li>S\u2019assurer que les employ\u00e9s \u00e9vitent de se toucher le visage pendant qu\u2019ils travaillent<\/li>\n<li>Fournir des masques aux clients qui n\u2019en ont pas<\/li>\n<\/ul>\n<p><strong>Nettoyage et d\u00e9sinfection.<\/strong> <em>Assurer un nettoyage fr\u00e9quent et rigoureux :<\/em><\/p>\n<ul>\n<li>Suivre les directives d\u2019usage des produits de nettoyage pour en assurer l\u2019efficacit\u00e9&nbsp;<\/li>\n<li>Expliquer la diff\u00e9rence entre le nettoyage et la d\u00e9sinfection<\/li>\n<li>D\u00e9sinfecter les comptoirs, tables et chaises, y compris leurs bords et c\u00f4t\u00e9s, apr\u00e8s chaque usage<\/li>\n<li>Essuyer souvent les poign\u00e9es et rampes au moyen de lingettes d\u00e9sinfectantes<\/li>\n<li>D\u00e9sinfecter les toilettes au moins toutes les heures et tenir un registre<\/li>\n<li>D\u00e9sinfecter les planchers et laver les tapis en profondeur r\u00e9guli\u00e8rement<\/li>\n<\/ul>\n<p><strong>Contact avec la client\u00e8le. <\/strong><em>R\u00e9duire au maximum le risque de propagation des germes :<\/em>&nbsp;&nbsp;<\/p>\n<ul>\n<li>Marquer des voies de circulation sur le plancher pour maintenir la distanciation<\/li>\n<li>Se limiter aux transactions sans argent<\/li>\n<li>Encourager la distanciation sociale dans les espaces fumeurs \u00e0 l\u2019ext\u00e9rieur<\/li>\n<\/ul>\n<p><strong>Salubrit\u00e9 alimentaire.<\/strong> <em>Ne pas n\u00e9gliger la manipulation des aliments et de l\u2019\u00e9quipement en cuisine :<\/em>&nbsp;<\/p>\n<ul>\n<li>Former son \u00e9quipe sur les m\u00e9thodes ad\u00e9quates de lavage de la vaisselle (d\u00e9tergent, temp\u00e9rature, etc.)<\/li>\n<li>Nettoyer et assainir toutes les surfaces en contact avec des aliments (\u00e9tag\u00e8res, tables de pr\u00e9paration, trancheuses, casseroles, etc.)<\/li>\n<li>V\u00e9rifier la temp\u00e9rature des r\u00e9frig\u00e9rateurs et cong\u00e9lateurs<\/li>\n<\/ul>\n<p><strong>S\u00e9curit\u00e9 \u00e0 la table.<\/strong> <em>Veiller \u00e0 ce que le personnel et les clients connaissent les politiques en place :<\/em><\/p>\n<ul>\n<li>Utiliser des menus en papier \u00e0 usage unique ou d\u00e9sinfecter chaque fois les menus<\/li>\n<li>Fournir des condiments en portion individuelle, y compris le sel et le poivre<\/li>\n<li>Mettre une bouteille de d\u00e9sinfectant \u00e0 mains sur chaque table<\/li>\n<li>\u00c9liminer les distributeurs de boissons et de condiments communs<\/li>\n<li>Utiliser des pailles emball\u00e9es<\/li>\n<\/ul>\n<p><strong>Ramassage et livraison.<\/strong> <em>Continuer de garantir la s\u00e9curit\u00e9 pour cet aspect essentiel des affaires :<\/em><\/p>\n<ul>\n<li>Utiliser le pr\u00e9paiement pour acc\u00e9l\u00e9rer le ramassage et \u00e9liminer les contacts inutiles<\/li>\n<li>Cr\u00e9er, si possible, une zone de ramassage \u00e0 l\u2019ext\u00e9rieur pour maintenir la distanciation<\/li>\n<li>Pour le ramassage \u00e0 l\u2019int\u00e9rieur, cr\u00e9er un espace r\u00e9serv\u00e9 et le d\u00e9limiter clairement<\/li>\n<li>Offrir la livraison sans contact dans des contenants scell\u00e9s<\/li>\n<li>Garder les aliments \u00e0 la bonne temp\u00e9rature en utilisant les bons <a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/choix-demballage\/\">contenants de transport<\/a><\/li>\n<li>S\u2019assurer que les services de livraison ind\u00e9pendants respectent vos normes<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Establish some basics to protect your staff, your customers and your business. Three things are essential for reopening your restaurant or foodservice dining room during and after COVID-19: 1.&nbsp;Follow the protocols set by the Public Health Office and authorities in your province. 2.&nbsp;Create your own company training and safety protection plan. Incorporate strict policies and [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26797,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69,111,113],"tags":[],"class_list":["post-25496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-healthcare","category-university"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Train Your Team to Reopen with Safety in Mind | Gordon Food Service<\/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:\/\/gfs.ca\/fr-ca\/ideas\/reouverture-former-son-equipe-en-misant-sur-la-securite\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Train Your Team to Reopen with Safety in Mind\" \/>\n<meta property=\"og:description\" content=\"Establish some basics to protect your staff, your customers and your business. Three things are essential for reopening your restaurant or foodservice dining room during and after COVID-19: 1.&nbsp;Follow the protocols set by the Public Health Office and authorities in your province. 2.&nbsp;Create your own company training and safety protection plan. Incorporate strict policies and [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/reouverture-former-son-equipe-en-misant-sur-la-securite\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-05-28T14:05:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T15:03:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Training-Insights-Hdr-IC_0.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"760\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@cody.rivers@gfs.com\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimation du temps de lecture\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Train Your Team to Reopen with Safety in Mind | Gordon Food Service","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:\/\/gfs.ca\/fr-ca\/ideas\/reouverture-former-son-equipe-en-misant-sur-la-securite\/","og_locale":"fr_CA","og_type":"article","og_title":"Train Your Team to Reopen with Safety in Mind","og_description":"Establish some basics to protect your staff, your customers and your business. 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