{"id":25865,"date":"2017-12-27T11:12:03","date_gmt":"2017-12-27T16:12:03","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/safety-considerations-for-meat-fish-and-poultry\/"},"modified":"2025-11-21T12:00:26","modified_gmt":"2025-11-21T17:00:26","slug":"temperatures-securitaires-de-cuisson-et-de-conservation-de-la-viande-de-la-volaille-et-du","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/","title":{"rendered":"Temp\u00e9ratures s\u00e9curitaires de cuisson et de conservation de la viande, de la volaille et du poisson"},"content":{"rendered":"<h2 class=\"wp-block-heading\" id=\"h-learn-what-it-takes-to-keep-animal-proteins-out-of-the-temperature-danger-zone\">D\u00e9couvrez comment garder les prot\u00e9ines animales hors de la \u00ab\u2009zone dangereuse\u2009\u00bb.<\/h2>\n\n\n\n<p>Actuellement, les repas s\u2019articulent principalement autour d\u2019une prot\u00e9ine. Et comme ces prot\u00e9ines guident nos choix de repas, ces vedettes que sont la volaille, la viande et le poisson doivent \u00eatre trait\u00e9es avec tout le soin qu\u2019on leur doit, plus pr\u00e9cis\u00e9ment en ce qui concerne les pratiques de salubrit\u00e9 alimentaire.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-why-you-need-to-be-vigilant-when-preparing-meat-fish-and-poultry\">Une question de vigilance<\/h3>\n\n\n\n<p>La viande, le poisson et la volaille doivent \u00eatre pr\u00e9par\u00e9s avec une attention particuli\u00e8re, parce qu\u2019ils contiennent des prot\u00e9ines de m\u00eame que de l\u2019humidit\u00e9 et ont un pH neutre ou l\u00e9g\u00e8rement acide. En effet, entre 4 \u00e0 60 \u00b0C, ces trois facteurs cr\u00e9ent l\u2019environnement parfait pour la prolif\u00e9ration rapide de microorganismes nocifs ou de toxines. La viande le poisson et la volaille doivent donc \u00eatre conserv\u00e9s \u00e0 des temp\u00e9ratures inf\u00e9rieures \u00e0 4 degr\u00e9s ou sup\u00e9rieures \u00e0 60 degr\u00e9s.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-how-to-prevent-meat-fish-and-poultry-related-food-hazards\">Pr\u00e9vention des risques alimentaires associ\u00e9s aux prot\u00e9ines animales<\/h3>\n\n\n\n<p>De la livraison au service, et en tout temps dans l\u2019intervalle, voici comment r\u00e9duire les risques li\u00e9s \u00e0 la viande, au poisson et \u00e0 la volaille.<\/p>\n\n\n\n<p><strong>Livraison.<\/strong> Lors de l\u2019arriv\u00e9e des produits, il est essentiel de v\u00e9rifier la temp\u00e9rature de ceux-ci. Elle devrait normalement se situer sous 4 \u00b0C. On doit aussi surveiller les signes de d\u00e9cong\u00e9lation, puis de recong\u00e9lation, qui se manifestent souvent par la pr\u00e9sence de cristaux de glace. En effet, l\u2019augmentation temporaire de la temp\u00e9rature peut compromettre l\u2019innocuit\u00e9 de l\u2019aliment.<\/p>\n\n\n\n<p><strong>Entreposage.<\/strong> Les aliments r\u00e9frig\u00e9r\u00e9s doivent \u00eatre conserv\u00e9s \u00e0 une temp\u00e9rature inf\u00e9rieure \u00e0 4 \u00b0C et ceux congel\u00e9s \u00e0 une temp\u00e9rature inf\u00e9rieure \u00e0 -18 \u00b0C. Placez-les dans cet ordre :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Poisson et fruits de mer : 4e tablette \u00e0 partir du bas<\/li>\n\n\n\n<li>Pi\u00e8ces de b\u0153uf enti\u00e8res : 3e tablette \u00e0 partir du bas<\/li>\n\n\n\n<li>Pi\u00e8ces de porc enti\u00e8res, bacon ou saucisse : 2e tablette \u00e0 partir du bas<\/li>\n\n\n\n<li>Viande hach\u00e9e : 1re tablette \u00e0 partir du bas<\/li>\n\n\n\n<li>Volaille enti\u00e8re ou hach\u00e9e : tablette du bas<\/li>\n<\/ul>\n\n\n\n<p><strong>Pr\u00e9paration.<\/strong> Pour \u00e9viter la contamination crois\u00e9e, utilisez des planches \u00e0 d\u00e9couper et des couteaux distincts pour la pr\u00e9paration de la viande, du poisson ou de la volaille.<\/p>\n\n\n\n<p><strong>Cuisson.<\/strong> Avant de servir un plat, veillez \u00e0 ce que chaque pi\u00e8ce de viande atteigne la temp\u00e9rature interne de cuisson minimum pr\u00e9sent\u00e9e et la maintienne pendant le temps n\u00e9cessaire (p\u00e9riode pendant laquelle le thermom\u00e8tre doit indiquer la temp\u00e9rature correspondante).<\/p>\n\n\n\n<p><strong>Ne pas oublier\u200b\u200b\u200b\u200b\u200b\u200b\u200b.<\/strong> Rappelez-vous que la zone dangereuse se situe entre 4 et 60 \u00b0C. Ces temp\u00e9ratures s\u2019appliquent aussi au temps de retenue. Les aliments froids doivent \u00eatre maintenus \u00e0 une temp\u00e9rature d\u2019au maximum 4 \u00b0C (40 \u00b0F) et les aliments chauds \u00e0 une temp\u00e9rature d\u2019au moins 60 \u00b0C (140 \u00b0F).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-have-more-questions\">D\u2019autres questions?<\/h3>\n\n\n\n<p>Pour plus d\u2019information, communiquez avec le Centre de ressources nutritionnelles en composant le 1-866-814-1272 ou en \u00e9crivant \u00e0 l\u2019adresse suivante : nutritionrc@gfs.com.<\/p>","protected":false},"excerpt":{"rendered":"<p>Learn what it takes to keep animal proteins out of the temperature danger zone. Most of us would agree our meals center around the protein on our plates. Because meal choices are often driven by the protein we want, it\u2019s easy to understand why this center of the plate superstar is so important. Equally important [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":4518,"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-25865","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>Safety Considerations for Meat, Fish and Poultry | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Master safe minimum cooking temperatures required by foodservice standards to prevent foodborne illness, ensure regulatory compliance, and protect your customers.\" \/>\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\/temperatures-securitaires-de-cuisson-et-de-conservation-de-la-viande-de-la-volaille-et-du\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Safety Considerations for Meat, Fish and Poultry\" \/>\n<meta property=\"og:description\" content=\"Master safe minimum cooking temperatures required by foodservice standards to prevent foodborne illness, ensure regulatory compliance, and protect your customers.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/temperatures-securitaires-de-cuisson-et-de-conservation-de-la-viande-de-la-volaille-et-du\/\" \/>\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=\"2017-12-27T16:12:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-21T17:00:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2022\/08\/MeatPoultryFish_ICHeader.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=\"2 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Safety Considerations for Meat, Fish and Poultry | Gordon Food Service","description":"Master safe minimum cooking temperatures required by foodservice standards to prevent foodborne illness, ensure regulatory compliance, and protect your customers.","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\/temperatures-securitaires-de-cuisson-et-de-conservation-de-la-viande-de-la-volaille-et-du\/","og_locale":"fr_CA","og_type":"article","og_title":"Safety Considerations for Meat, Fish and Poultry","og_description":"Master safe minimum cooking temperatures required by foodservice standards to prevent foodborne illness, ensure regulatory compliance, and protect your customers.","og_url":"https:\/\/gfs.ca\/fr-ca\/ideas\/temperatures-securitaires-de-cuisson-et-de-conservation-de-la-viande-de-la-volaille-et-du\/","og_site_name":"Gordon Food Service","article_publisher":"https:\/\/www.facebook.com\/GordonFoodService\/","article_published_time":"2017-12-27T16:12:03+00:00","article_modified_time":"2025-11-21T17:00:26+00:00","og_image":[{"width":760,"height":400,"url":"https:\/\/gfs.ca\/wp-content\/uploads\/2022\/08\/MeatPoultryFish_ICHeader.jpg","type":"image\/jpeg"}],"author":"Cody Rivers","twitter_card":"summary_large_image","twitter_creator":"@cody.rivers@gfs.com","twitter_site":"@GFSDelivers","twitter_misc":{"\u00c9crit par":"Cody Rivers","Estimation du temps de lecture":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gfs.ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/#article","isPartOf":{"@id":"https:\/\/gfs.ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/"},"author":{"name":"Cody Rivers","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/person\/ac2dd585b10d08ce15daca230d897374"},"headline":"Safety Considerations for Meat, Fish and Poultry","datePublished":"2017-12-27T16:12:03+00:00","dateModified":"2025-11-21T17:00:26+00:00","mainEntityOfPage":{"@id":"https:\/\/gfs.ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/"},"wordCount":397,"publisher":{"@id":"https:\/\/gfs.ca\/en-ca\/#organization"},"image":{"@id":"https:\/\/gfs.ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.ca\/wp-content\/uploads\/2022\/08\/MeatPoultryFish_ICHeader.jpg","articleSection":["Catering &amp; Small Business","Hotels &amp; Hospitality","Restaurant &amp; Bars","Running Your Business","Senior Living &amp; Healthcare","University"],"inLanguage":"fr-CA"},{"@type":["WebPage","CollectionPage"],"@id":"https:\/\/gfs.ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/","url":"https:\/\/gfs.ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/","name":"Safety Considerations for Meat, Fish and Poultry | Gordon Food Service","isPartOf":{"@id":"https:\/\/gfs.ca\/en-ca\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gfs.ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/#primaryimage"},"image":{"@id":"https:\/\/gfs.ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.ca\/wp-content\/uploads\/2022\/08\/MeatPoultryFish_ICHeader.jpg","datePublished":"2017-12-27T16:12:03+00:00","dateModified":"2025-11-21T17:00:26+00:00","description":"Master safe minimum cooking temperatures required by foodservice standards to prevent foodborne illness, ensure regulatory compliance, and protect your customers.","breadcrumb":{"@id":"https:\/\/gfs.ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/#breadcrumb"},"inLanguage":"fr-CA"},{"@type":"ImageObject","inLanguage":"fr-CA","@id":"https:\/\/gfs.ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/#primaryimage","url":"https:\/\/gfs.ca\/wp-content\/uploads\/2022\/08\/MeatPoultryFish_ICHeader.jpg","contentUrl":"https:\/\/gfs.ca\/wp-content\/uploads\/2022\/08\/MeatPoultryFish_ICHeader.jpg","width":760,"height":400,"caption":"Safe handling and temperatures for TCS meats"},{"@type":"BreadcrumbList","@id":"https:\/\/gfs.ca\/ideas\/safety-considerations-for-meat-fish-and-poultry\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/gfs.ca\/en-ca\/"},{"@type":"ListItem","position":2,"name":"Safety Considerations for Meat, Fish and Poultry"}]},{"@type":"WebSite","@id":"https:\/\/gfs.ca\/en-ca\/#website","url":"https:\/\/gfs.ca\/en-ca\/","name":"Service alimentaire Gordon","description":"","publisher":{"@id":"https:\/\/gfs.ca\/en-ca\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gfs.ca\/en-ca\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-CA"},{"@type":"Organization","@id":"https:\/\/gfs.ca\/en-ca\/#organization","name":"Service alimentaire Gordon","url":"https:\/\/gfs.ca\/en-ca\/","logo":{"@type":"ImageObject","inLanguage":"fr-CA","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/logo\/image\/","url":"https:\/\/gfs.ca\/wp-content\/uploads\/2025\/11\/GFS-EN-Logo-og-image.png","contentUrl":"https:\/\/gfs.ca\/wp-content\/uploads\/2025\/11\/GFS-EN-Logo-og-image.png","width":1200,"height":630,"caption":"Gordon Food Service"},"image":{"@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/GordonFoodService\/","https:\/\/x.com\/GFSDelivers","https:\/\/www.instagram.com\/gordonfoodservice\/","https:\/\/www.linkedin.com\/company\/gordon-food-service\/"]},{"@type":"Person","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/person\/ac2dd585b10d08ce15daca230d897374","name":"Cody Rivers","image":{"@type":"ImageObject","inLanguage":"fr-CA","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/a9b81a7281ffd8fc2d52ce39faf1be6f131db67bdc3ed5914928324e202f21f7?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a9b81a7281ffd8fc2d52ce39faf1be6f131db67bdc3ed5914928324e202f21f7?s=96&d=mm&r=g","caption":"Cody Rivers"},"sameAs":["https:\/\/x.com\/cody.rivers@gfs.com"]}]}},"_links":{"self":[{"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/posts\/25865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/comments?post=25865"}],"version-history":[{"count":2,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/posts\/25865\/revisions"}],"predecessor-version":[{"id":42108,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/posts\/25865\/revisions\/42108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/media\/4518"}],"wp:attachment":[{"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/media?parent=25865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/categories?post=25865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/tags?post=25865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}