{"id":25834,"date":"2017-06-30T10:06:43","date_gmt":"2017-06-30T14:06:43","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/preventing-cross-contamination\/"},"modified":"2025-07-01T13:50:16","modified_gmt":"2025-07-01T17:50:16","slug":"prevenir-la-contamination-croisee","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/preventing-cross-contamination\/","title":{"rendered":"Pr\u00e9venir la contamination crois\u00e9e"},"content":{"rendered":"

<\/h2>\n

Le gouvernement du Canada estime \u00e0 environ 4 millions le nombre des cas de maladie d'origine alimentaire au pays chaque ann\u00e9e. Bon nombre de ces cas peuvent \u00eatre \u00e9vit\u00e9s en utilisant des pratiques s\u00fbres de manipulation des aliments. En tant que nutritionniste, trop souvent, je vois des employ\u00e9s d\u2019un service alimentaire mettre leur client \u00e0 risque de toxi-infection alimentaire du \u00e0 une mauvaise manipulation des aliments. Dans le feu roulant d\u2019une journ\u00e9e de travail, certaines erreurs courantes peuvent se produire. Cependant, elles peuvent cout\u00e9es ch\u00e8res \u00e0 l\u2019entreprise en terme de cr\u00e9dibilit\u00e9 et de fid\u00e9lisation de la client\u00e8le. Les manipulateurs d\u2019aliments ainsi que les gestionnaires d\u2019\u00e9tablissement devraient toujours \u00e9viter les risques de contamination crois\u00e9e. De tous les risques qui peuvent alt\u00e9rer l\u2019innocuit\u00e9 des aliments celui-ci est probablement le plus r\u00e9pandu.<\/p>\n

Qu\u2019est-ce que la contamination crois\u00e9e?<\/h2>\n

Elle est caus\u00e9e par le passage des bact\u00e9ries d'un aliment cru \u00e0 un aliment cuit ou pr\u00eat \u00e0 manger. Elle se transmet par l'entremise :<\/p>\n

D'un aliment (poulet crus et salade de macaronis, noix \u00e0 c\u00f4t\u00e9 d\u2019un g\u00e2teau)<\/p>\n

D\u2019un manipulateur d\u2019aliments (mains non-lav\u00e9es, toux, \u00e9ternuements, barbe et cheveux)<\/p>\n

D'un ustensile ou d'une surface de travail mal nettoy\u00e9s ou mal assainis<\/p>\n

Le top 10 des manipulations dangereuses fr\u00e9quemment observ\u00e9es:<\/h3>\n
    \n
  1. D\u00e9couper de la viande crue sur une planche, l\u2019essuyer avec un linge sans la laver, ni l\u2019assainir et y d\u00e9poser la viande cuite.<\/li>\n
  2. Remettre la viande cuite dans la m\u00eame assiette ayant servie auparavant pour la viande crue.<\/li>\n
  3. Utiliser le m\u00eame couteau pour trancher un aliment cru puis un aliment cuit.<\/li>\n
  4. Entreposer un aliment cru au-dessus d\u2019un aliment cuit.<\/li>\n
  5. D\u00e9poser des ingr\u00e9dients sur une surface de travail non-assainie.<\/li>\n
  6. Se faire donner un coup de main par un employ\u00e9 ext\u00e9rieur au service alimentaire sans qu\u2019il ne se soit laver les mains au pr\u00e9alable ni chang\u00e9 de tenu.<\/li>\n
  7. D\u00e9poser les caisses d\u2019aliments ou les contenants sur le plancher.<\/li>\n
  8. Goutter \u00e0 sa pr\u00e9paration avec ses doigts.<\/li>\n
  9. Manger ou boire au dessus d\u2019un plan de travail.<\/li>\n
  10. Se gratter ou \u00e9ternuer lorsqu\u2019on cuisine.<\/li>\n<\/ol>\n

    Le top 10 des bonnes pratiques de manipulations des aliments:<\/h3>\n
      \n
    1. Lavez ses mains avant et apr\u00e8s la manipulation des aliments.<\/li>\n
    2. Ne pas utiliser les m\u00eames surfaces, planches et ustensiles de travail pour les aliments crus et cuits.<\/li>\n
    3. Pr\u00e9parez les aliments cuits s\u00e9par\u00e9ment des aliments crus et ce surtout pour la viande et le poisson.<\/li>\n
    4. Recouvrir les aliments \u00e0 entreposer de pellicules d\u2019emballage approuv\u00e9es ou de couvercles lavables.<\/li>\n
    5. Placez au r\u00e9frig\u00e9rateur les aliments cuits et pr\u00eat-\u00e0-manger au-dessus des aliments crus.<\/li>\n
    6. Ne pas d\u00e9poser sur les comptoirs et les surfaces de travail des contenants qui ont \u00e9t\u00e9 d\u00e9pos\u00e9s sur le plancher.<\/li>\n
    7. Effectuer un pr\u00e9lavage, un lavage et un assainissement ad\u00e9quat pour tous les \u00e9quipements et les surfaces de travail apr\u00e8s avoir manipul\u00e9 des aliments crus.<\/li>\n
    8. Manipuler avec pr\u00e9caution les aliments associ\u00e9s \u00e0 une r\u00e9action allergique tels que les arachides, les noix, les graines de s\u00e9sames, le poisson et les crustac\u00e9s, les \u0153ufs, le lait, le soya et les aliments contenant des sulfites.<\/li>\n
    9. Goutez \u00e0 vos recettes avec des cuill\u00e8res diff\u00e9rentes ou avec des ustensiles jetables.<\/li>\n
    10. \u00c9viter de vous gratter, de toucher votre visage. N\u2019\u00e9ternuer et ne tousser pas sur vos pr\u00e9parations.<\/li>\n<\/ol>\n

      Quoique peu tendances comme sujet d\u2019actualit\u00e9 en nutrition, les bonnes pratiques de manipulations des aliments seront toujours gagnantes aupr\u00e8s de votre client\u00e8le. Elles augmenteront la qualit\u00e9 des mets servis en plus d\u2019assurer une plus longue conservation des aliments p\u00e9rissables. En faisant respecter minutieusement et consciencieusement toutes les bonnes pratiques en tout temps, le gestionnaire d\u2019\u00e9tablissement s\u2019assure de l\u2019innocuit\u00e9 des aliments.<\/p>\n

       <\/p>","protected":false},"excerpt":{"rendered":"

      The federal government estimates that there are close to 4 million cases of foodborne illnesses in Canada every year. Many of these cases can be prevented by properly handling foods. As a Dietitian, I see too many food service employees place their clients at risk of food-borne disease due to inappropriate handling of food. During a busy work […]<\/p>\n","protected":false},"author":19,"featured_media":4420,"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-25834","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":"\nPreventing Cross-Contamination | 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\/prevenir-la-contamination-croisee\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Preventing Cross-Contamination\" \/>\n<meta property=\"og:description\" content=\"The federal government estimates that there are close to 4 million cases of foodborne illnesses in Canada every year. Many of these cases can be prevented by properly handling foods. As a Dietitian, I see too many food service employees place their clients at risk of food-borne disease due to inappropriate handling of food. 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