{"id":34240,"date":"2024-08-14T10:07:31","date_gmt":"2024-08-14T14:07:31","guid":{"rendered":"https:\/\/gfs.ca\/?p=34240"},"modified":"2025-07-01T08:47:57","modified_gmt":"2025-07-01T12:47:57","slug":"astuces-pour-les-aliments-exigeant-un-controle-du-temps-et-de-la-temperature","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/tips-for-time-temperature-control-foods\/","title":{"rendered":"Astuces pour les aliments exigeant un contr\u00f4le du temps et de la temp\u00e9rature"},"content":{"rendered":"<p>La zone de temp\u00e9rature dangereuse porte ce nom pour une bonne raison. Une seule bact\u00e9rie se d\u00e9double toutes les 20 minutes dans des conditions favorables, ce qui signifie qu\u2019elle peut se multiplier plus de mille milliards de fois en seulement 24 heures si on ne porte pas suffisamment attention \u00e0 la salubrit\u00e9 alimentaire. La zone de temp\u00e9rature dangereuse se situe entre 5 et 57 \u00b0C (entre 41 et 135 \u00b0F). C\u2019est dans cette zone que les agents pathog\u00e8nes se propagent le plus. En quatre heures, les micro-organismes nuisibles peuvent atteindre des niveaux suffisamment \u00e9lev\u00e9s pour rendre les gens malades.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-foods-that-need-time-and-temperature-control\" style=\"font-size:28px\">Aliments exigeant un contr\u00f4le du temps et de la temp\u00e9rature<\/h2>\n\n\n\n<p>Tous les types de nourriture peuvent contenir des contaminants, mais certains offrent un environnement plus propice \u00e0 la croissance des pathog\u00e8nes. Les aliments dont on doit contr\u00f4ler le temps d\u2019exposition et la temp\u00e9rature comprennent ce qui suit : le lait et les produits laitiers, les \u0153ufs, la viande (b\u0153uf, porc et agneau), la volaille, le poisson, les mollusques et les crustac\u00e9s, les pommes de terre au four, le tofu et les autres prot\u00e9ines de soya, les germinations et les graines \u00e0 germer, les melons, les tomates et les l\u00e9gumes-feuilles coup\u00e9s, les m\u00e9langes d\u2019huile et d\u2019ail non trait\u00e9s, ainsi que le riz, les haricots et les l\u00e9gumes cuits.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-how-to-thaw-tcs-foods\" style=\"font-size:28px\">How to Thaw TCS Foods<\/h2>\n\n\n\n<p>Les aliments exigeant un contr\u00f4le du temps et de la temp\u00e9rature peuvent \u00eatre d\u00e9congel\u00e9s de quatre fa\u00e7ons diff\u00e9rentes :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Par r\u00e9frig\u00e9ration \u2013 \u00e0 une temp\u00e9rature \u00e9gale ou inf\u00e9rieure \u00e0 5 \u00b0C (41 \u00b0F)<\/li>\n\n\n\n<li>\u00c0 l\u2019eau courante \u2013 en les submergeant sous l\u2019eau du robinet \u00e0 21 \u00b0C (70 \u00b0F) ou moins<\/li>\n\n\n\n<li>Au micro-ondes \u2013 seulement s\u2019ils seront cuits imm\u00e9diatement apr\u00e8s avoir \u00e9t\u00e9 d\u00e9gel\u00e9s<\/li>\n\n\n\n<li>Par cuisson \u2013 en incluant la d\u00e9cong\u00e9lation dans le processus de cuisson<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-time-and-temperature-control-food-holding-temperatures\" style=\"font-size:28px\">Temp\u00e9rature de conservation de ces aliments<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Les aliments froids doivent \u00eatre conserv\u00e9s \u00e0 une temp\u00e9rature \u00e9gale ou inf\u00e9rieure \u00e0 5 \u00b0C (41 \u00b0F).&nbsp;<\/li>\n\n\n\n<li>Les aliments chauds doivent \u00eatre maintenus \u00e0 57 \u00b0C (135 \u00b0F) ou plus.<\/li>\n\n\n\n<li>Assurez-vous de v\u00e9rifier la temp\u00e9rature au moins toutes les quatre heures.<\/li>\n\n\n\n<li>Il est pr\u00e9f\u00e9rable de v\u00e9rifier la temp\u00e9rature toutes les deux heures pour avoir le temps de corriger la situation au besoin.<\/li>\n\n\n\n<li>Jetez les aliments dont la temp\u00e9rature se situe entre 5 et 57 \u00b0C (entre 41 et 135 \u00b0F).<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cooling-foods\" style=\"font-size:28px\">Refroidissement des aliments<\/h2>\n\n\n\n<p>La nourriture doit sortir rapidement de la zone de temp\u00e9rature dangereuse pour limiter la croissance des pathog\u00e8nes. D\u2019abord, elle doit \u00eatre refroidie de 57 \u00b0C (135 \u00b0F) \u00e0 21 \u00b0C (70 \u00b0F) en deux heures, puis jusqu\u2019\u00e0 5 \u00b0C (41 \u00b0F) ou moins dans les quatre heures suivantes. Si elle n\u2019a pas atteint 21 \u00b0C (70 \u00b0F) en deux heures, elle doit \u00eatre jet\u00e9e, ou r\u00e9chauff\u00e9e puis refroidie \u00e0 nouveau. Le temps total de refroidissement ne doit pas d\u00e9passer six heures.<\/p>\n\n\n\n<p>La meilleure fa\u00e7on de refroidir des aliments est de r\u00e9duire leur taille, donc de portionner la nourriture se trouvant dans de grands contenants en la transf\u00e9rant dans des contenants plus petits ou des bacs peu profonds.&nbsp;<\/p>\n\n\n\n<p><strong>Voici quelques m\u00e9thodes de refroidissement :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bain d\u2019eau glac\u00e9e<\/li>\n\n\n\n<li>Ustensile refroidisseur<\/li>\n\n\n\n<li>Refroidisseur \u00e0 courant d\u2019air ou \u00e0 tambour<\/li>\n\n\n\n<li>Utilisation d\u2019eau froide comme ingr\u00e9dient (soupes, rago\u00fbts, etc.)<\/li>\n<\/ul>\n\n\n\n<p>***<em>Remarque : Les r\u00e9frig\u00e9rateurs sont con\u00e7us pour maintenir les aliments froids au frais, pas pour refroidir la nourriture chaude rapidement.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-reheating-time-and-temperature-control-foods\" style=\"font-size:28px\">R\u00e9chauffage des aliments exigeant un contr\u00f4le du temps et de la temp\u00e9rature<\/h2>\n\n\n\n<p>Food that will be served immediately can be reheated to any temperature as long as the food is cooked and cooled properly. Food reheated for hot-holding must reach an internal temperature of 165\u2109 (73\u00b0C) within two hours. The food needs to stay at this temperature for at least 15 seconds before serving.<\/p>\n\n\n\n<p class=\"translation-block\">N\u2019oubliez pas que le temps et la temp\u00e9rature sont deux facteurs cl\u00e9s de la salubrit\u00e9 alimentaire. En respectant les plages de temp\u00e9rature recommand\u00e9es et en r\u00e9duisant le temps que les produits passent dans la zone de danger, vous pouvez r\u00e9duire consid\u00e9rablement le risque de maladies d\u2019origine alimentaire et prot\u00e9ger la sant\u00e9 de vos clients, patients ou r\u00e9sidents. Pour en savoir plus sur comment instaurer une culture de la salubrit\u00e9 alimentaire dans vos \u00e9tablissements, cliquez <a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/une-culture-de-salubrite-alimentaire\/\" target=\"_self\">ici<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"<p>The temperature danger zone has its name for a reason. A single bacterium doubles every 20 minutes in the right conditions, meaning it can multiply trillions of times in just 24 hours without proper attention to food safety. The temperature danger zone is between 41\u2109 (5\u00b0C) and 135\u2109 (57\u00b0C)\u2014a temperature range in which pathogens grow [&hellip;]<\/p>\n","protected":false},"author":20,"featured_media":34241,"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-34240","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>Tips for Time and Temperature Control (TCS) Foods | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Keeping your foods &amp; customers safe is key. 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