{"id":25631,"date":"2018-03-23T11:03:14","date_gmt":"2018-03-23T15:03:14","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/prep-to-stress-less-at-inspection-time\/"},"modified":"2025-07-01T11:49:12","modified_gmt":"2025-07-01T15:49:12","slug":"inspection-se-preparer-pour-moins-stresser","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/prep-to-stress-less-at-inspection-time\/","title":{"rendered":"Inspection : se pr\u00e9parer pour moins stresser"},"content":{"rendered":"

La compr\u00e9hension des notions de base de salubrit\u00e9 alimentaire et l\u2019utilisation d\u2019une liste de v\u00e9rification peuvent r\u00e9duire les inqui\u00e9tudes associ\u00e9es aux inspections.<\/h2>\n

Peu importe la province o\u00f9 vous exercez vos activit\u00e9s, les inspections sanitaires sont in\u00e9vitables. Et il est impossible de r\u00e9gler tous les probl\u00e8mes le jour-m\u00eame d\u2019une inspection. Tout est une question de pr\u00e9paration : souci du d\u00e9tail, formation du personnel et mises \u00e0 jour r\u00e9guli\u00e8res.<\/p>\n

Tout ce que mange et boit le client doit \u00eatre s\u00e9curitaire, et l\u2019inspecteur a pour mandat de s\u2019assurer que c\u2019est bien le cas. C\u2019est pourquoi vous devez cr\u00e9er une culture de salubrit\u00e9 alimentaire, en commen\u00e7ant par donner l\u2019exemple.<\/p>\n

Pour faciliter le processus, le Centre de ressources nutritionnelles de Service alimentaire Gordon a \u00e9labor\u00e9 un document, Comment se pr\u00e9parer \u00e0 une inspection, qui aborde les principaux aspects \u00e9valu\u00e9s lors des inspections.<\/p>\n

Imprimez le document<\/a><\/class><\/p>\n

Chaque cat\u00e9gorie contient des questions simples comme \u00ab\u00ad Notre fournisseur utilise-t-il des camions de livraison r\u00e9frig\u00e9r\u00e9s ad\u00e9quats? \u00bb ou \u00ab\u00ad Les aliments sont-ils d\u00e9congel\u00e9s \u00e0 l\u2019aide d\u2019une m\u00e9thode approuv\u00e9e? \u00bb Si vous r\u00e9pondez oui aux questions, c\u2019est que vous \u00eates pr\u00e9par\u00e9. Quant aux non, ils font ressortir les aspects \u00e0 g\u00e9rer\u2026 pour pouvoir garantir la salubrit\u00e9 dans votre \u00e9tablissement.<\/p>\n

Une formation essentielle<\/h3>\n

Que vous utilisiez notre liste de v\u00e9rification, la v\u00f4tre ou celle fournie par les autorit\u00e9s de votre province, la sensibilisation demeure le meilleur moyen de r\u00e9ussir. Il faut toutefois savoir que les exigences de formation en mati\u00e8re de salubrit\u00e9 diff\u00e8rent d\u2019une province \u00e0 l\u2019autre. Pour conna\u00eetre celles en vigueur dans votre r\u00e9gion, il suffit de consulter le site de l\u2019Agence canadienne d\u2019inspection des aliments (ACIA) \u00e0 l\u2019adresse suivante : inspection.gc.ca.<\/p>\n

Dans certaines r\u00e9gions, seul le g\u00e9rant a l\u2019obligation de suivre une formation. Dans ces cas, on a tout avantage \u00e0 lui demander de former les autres. En fait, tous les nouveaux employ\u00e9s doivent recevoir une formation sur la manipulation des aliments et le nettoyage. Le personnel doit savoir manipuler les planches \u00e0 d\u00e9couper et les couteaux, conna\u00eetre les temp\u00e9ratures de conservation des aliments, etc.<\/p>\n

Par la suite, on fait id\u00e9alement un rappel chaque mois. Parce qu\u2019on ne sait jamais quand l\u2019inspecteur va passer.<\/p>\n

Toujours pr\u00eat!<\/h3>\n

\u00c0 Edmonton, chaque restaurant est inspect\u00e9 avant son ouverture. Ensuite, la fr\u00e9quence peut \u00eatre de jusqu\u2019\u00e0 trois fois l\u2019an. \u00c0 Montr\u00e9al, les inspections ont lieu tous les 36 mois, \u00e0 moins qu\u2019un inspecteur d\u00e9termine que l\u2019\u00e9tablissement pr\u00e9sente des risques \u00e9lev\u00e9s pour le consommateur. L\u2019intervalle des inspections est alors d\u2019environ trois mois.<\/p>\n

Dans tous les cas, on proc\u00e8de \u00e0 une inspection compl\u00e8te. Et un seul manquement peut mener \u00e0 des inspections r\u00e9p\u00e9t\u00e9es. Par exemple, l\u2019\u00e9tablissement qui obtient une non-conformit\u00e9 associ\u00e9e \u00e0 l\u2019\u00e9tiquetage de ses produits de nettoyage pourrait corriger le probl\u00e8me\u2026 pour se voir attribuer une non-conformit\u00e9 relative \u00e0 l\u2019entreposage des aliments la fois suivante.<\/p>\n

Par ailleurs, m\u00eame si l\u2019inspection est br\u00e8ve, les manquements, eux, causent du tort longtemps. Comme les r\u00e9sultats sont publics, le client qui les consulte pourrait changer d\u2019id\u00e9e s\u2019il constate que le restaurant qu\u2019il a choisi n\u2019entrepose pas correctement les aliments ou ne nettoie pas bien les toilettes.<\/p>\n

Un regard critique<\/h3>\n

L\u2019auto-\u00e9valuation est un excellent moyen d\u2019\u00e9viter les mauvaises surprises. Arm\u00e9 de votre liste de v\u00e9rification, vous devez examiner chaque endroit et noter ce qui doit \u00eatre am\u00e9lior\u00e9. Une fois les points faibles rep\u00e9r\u00e9s, il faut adapter la formation en cons\u00e9quence.<\/p>\n

Vous pouvez \u00e9galement entrer dans votre restaurant et l\u2019observer en adoptant le point de vue d\u2019un visiteur<\/a>. La salubrit\u00e9 alimentaire est un domaine o\u00f9 il faut absolument faire bonne impression, peu importe qui franchit la porte. Les uniformes des employ\u00e9s doivent \u00eatre propres, les tables soign\u00e9es et les toilettes impeccables. Et rappelez-vous que ce que vous remarquez en entrant, l\u2019inspecteur le verra aussi.<\/p>\n

Une question de routine<\/h3>\n

Voici trois conseils pour augmenter vos chances de r\u00e9ussite :<\/p>\n

Rester calme : la panique t\u00e9moigne d\u2019un manque de confiance. Si tout le monde a re\u00e7u une bonne formation et que des auto-\u00e9valuations ont \u00e9t\u00e9 faites, vous pouvez vous d\u00e9tendre. Vous enverrez le message que les choses se passent toujours ainsi.<\/p>\n

Encourager le lavage des mains : la contamination crois\u00e9e, associ\u00e9e \u00e0 un allerg\u00e8ne ou pire, est tr\u00e8s souvent due \u00e0 un contact avec les mains. Le lavage des mains fr\u00e9quent et le port de gants r\u00e9duisent grandement les risques de contamination\u2026 et de manquement.<\/p>\n

V\u00e9rifier les temp\u00e9ratures : l\u2019usage du thermom\u00e8tre est la seule mani\u00e8re fiable de savoir si un aliment est bien cuit. Lors d\u2019une inspection, la temp\u00e9rature des aliments est syst\u00e9matiquement v\u00e9rifi\u00e9e. Un \u00e9cart de seulement deux degr\u00e9s par rapport \u00e0 la temp\u00e9rature requise m\u00e8nera \u00e0 un manquement. Vous pouvez d\u2019ailleurs vous renseigner aupr\u00e8s de votre repr\u00e9sentant pour obtenir une de nos affiches sur les temp\u00e9ratures de cuisson et de conservation ad\u00e9quates des aliments.<\/p>\n

Enfin, il faut savoir que chaque inspecteur est diff\u00e9rent et porte plus attention \u00e0 certains d\u00e9tails qu\u2019\u00e0 d\u2019autres. C\u2019est pourquoi tous les \u00e9l\u00e9ments de la liste de v\u00e9rification doivent \u00eatre respect\u00e9s. Il n\u2019y a pas d\u2019autre fa\u00e7on de garantir la salubrit\u00e9 alimentaire. Et comme la liste couvre tous les aspects \u00e0 surveiller, vous n\u2019aurez plus \u00e0 vous inqui\u00e9ter au sujet des inspections.<\/p>","protected":false},"excerpt":{"rendered":"

Understanding food-safety basics and keeping a checklist will ease food-safety inspection worries. No matter which province your restaurant is located, health inspections are a fact of life. Here is another simple truth: It\u2019s impossible for your operation to fix problems the day the inspector walks in. Preparing for a health inspection takes attention to detail, […]<\/p>\n","protected":false},"author":19,"featured_media":26928,"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-25631","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":"\nPrep to Stress Less at Inspection Time | 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\/inspection-se-preparer-pour-moins-stresser\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prep to Stress Less at Inspection Time\" \/>\n<meta property=\"og:description\" content=\"Understanding food-safety basics and keeping a checklist will ease food-safety inspection worries. 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