{"id":4434,"date":"2021-06-07T12:50:01","date_gmt":"2021-06-07T10:50:01","guid":{"rendered":"https:\/\/www.upscience-labs.com\/?p=4434"},"modified":"2021-07-09T10:20:14","modified_gmt":"2021-07-09T08:20:14","slug":"journee-internationale-de-la-securite-sanitaire-des-aliments","status":"publish","type":"post","link":"https:\/\/www.upscience-labs.com\/fr\/journee-internationale-de-la-securite-sanitaire-des-aliments\/","title":{"rendered":"Journ\u00e9e internationale de la s\u00e9curit\u00e9 sanitaire des aliments"},"content":{"rendered":"

Chaque ann\u00e9e, 1 personne sur 10 tombe malade apr\u00e8s avoir ing\u00e9r\u00e9 un aliment contamin\u00e9 par des microbes ou des substances chimiques nuisibles pour la sant\u00e9 et pr\u00e8s de 420 000 en meurt*.<\/span><\/span><\/span><\/span><\/p>\n

La <\/span><\/span><\/span><\/span>s\u00e9curit\u00e9 sanitaire des aliments<\/span><\/span><\/span><\/span><\/strong> est aujourd’hui un enjeu soci\u00e9tal majeur. Concernant l’ensemble des acteurs de la cha\u00eene alimentaire, de la production \u00e0 la consommation . Afin de <\/span><\/span><\/span>garantir une alimentation saine, les diff\u00e9rents acteurs associ\u00e9s avec un savoir-faire doivent\u00a0 pr\u00e9venir les <\/span><\/span><\/span><\/span>Risques sanitaires<\/span><\/span><\/span><\/span><\/strong> Conform\u00e9ment \u00e0 la <\/span><\/span><\/span><\/span>r\u00e9glementation<\/span><\/span><\/span><\/span><\/strong> .<\/span><\/span><\/span><\/span><\/p>\n

Depuis d\u00e9cembre 2018, le 7 juin a \u00e9t\u00e9 d\u00e9cr\u00e9t\u00e9 <\/span><\/span><\/span><\/span>journ\u00e9e internationale de la s\u00e9curit\u00e9 sanitaire des aliments<\/span><\/span><\/span><\/span><\/strong> par l’assembl\u00e9e g\u00e9n\u00e9rale des Nations Unies (ONU). <\/span><\/span><\/span>Cette journ\u00e9e est l’occasion de rappeler le r\u00f4le de chacun des maillons de la cha\u00eene et de r\u00e9it\u00e9rer notre engagement \u00e0 rendre votre alimentation, vos produits, plus s\u00fbrs.<\/span><\/span><\/span><\/span><\/p>\n

Les institutions gouvernementales<\/span><\/span><\/span><\/span><\/h2>\n

L’OMS et la FAO au travers de la commission de codex Alimentarius ont pos\u00e9 les bases des normes et des codes des usages internationaux pour garantir la s\u00e9curit\u00e9 sanitaire des aliments.<\/span><\/span><\/span><\/span><\/p>\n

Au niveau europ\u00e9en, le \u00ab\u00a0 <\/span><\/span><\/span><\/span>paquet hygi\u00e8ne<\/span><\/span><\/span><\/span><\/a> \u00a0\u00bb regroupe l’ensemble des <\/span><\/span><\/span><\/span>obligations r\u00e9glementaires<\/span><\/span><\/span><\/span><\/strong> \u00a0applicables en terme de s\u00e9curit\u00e9 des aliments pour les acteurs des fili\u00e8res alimentaires et de l’alimentation animale.<\/span><\/span><\/span><\/span><\/p>\n

Des organismes de contr\u00f4le comme la DGCCRF en France, s’assurent du respect des lois en vigueur afin que seules des mangeoires s\u00fbres soient prises sur le march\u00e9.<\/span><\/span><\/span><\/span><\/p>\n

Dans une volont\u00e9 d’alerter les industriels et de pr\u00e9server le consommateur, les autorit\u00e9s gouvernementales ont \u00e9galement compl\u00e9t\u00e9 leurs dispositifs r\u00e9glementaires avec des syst\u00e8mes d’alertes, tels que le <\/span><\/span><\/span><\/span>RASFF<\/span><\/span><\/span><\/span><\/a> ou <\/span><\/span><\/span><\/span>RappelConso<\/span><\/span><\/span><\/span><\/a> qui signalent les probl\u00e8mes relatifs aux produits agroalimentaires.<\/span><\/span><\/span><\/span><\/p>\n

Les agriculteurs, \u00e9leveurs et fournisseurs<\/span><\/span><\/span><\/span><\/h2>\n

Les agriculteurs, \u00e9leveurs et fournisseurs sont les premiers acteurs \u00e0 \u00eatre en contact avec les aliments destin\u00e9s \u00e0 la transformation ou \u00e0 la vente directe. <\/span><\/span><\/span>Ils jouent un r\u00f4le important dans l’am\u00e9lioration de la qualit\u00e9 des produits alimentaires consomm\u00e9s.<\/span><\/span><\/span><\/span><\/p>\n

Les industriels de l’agroalimentaire<\/span><\/span><\/span><\/span><\/h2>\n

Les entreprises du secteur agroalimentaire produisent la majorit\u00e9 des produits alimentaires que nous consommons. <\/span><\/span><\/span>Ces derni\u00e8res, suite aux diff\u00e9rentes <\/span><\/span><\/span><\/span>crises sanitaires<\/span><\/span><\/span><\/span><\/strong> (pr\u00e9sence d’oxyde d’\u00e9thyl\u00e8ne, lait contamin\u00e9\u2026), doivent faire face \u00e0 la d\u00e9fiance de certains consommateurs et les rassurer.<\/span><\/span><\/span><\/span><\/p>\n

De la r\u00e9ception des mati\u00e8res premi\u00e8res jusqu’\u00e0 l’emballage, les produits alimentaires subis pour certaines de nombreuses transformations. <\/span><\/span><\/span>Durant ce processus de fabrication, l’application des <\/span><\/span><\/span><\/span>bonnes pratiques de fabrication (B)<\/span><\/span><\/span><\/span><\/strong> et des <\/span><\/span><\/span><\/span>mesures d’hygi\u00e8ne<\/span><\/span><\/span><\/span><\/strong> sont des \u00e9l\u00e9ments majeurs qui assurent la s\u00e9curit\u00e9 du produit fini en \u00e9vitant tous les risques de contamination.<\/span><\/span><\/span><\/span><\/p>\n

Ces industriels s’ex\u00e9cutent \u00e9galement sur divers <\/span><\/span><\/span><\/span>r\u00e9f\u00e9rentiels de certification<\/span><\/span><\/span><\/span><\/strong> comme <\/span><\/span><\/span><\/span>IFS<\/span><\/span><\/span><\/span><\/strong> , <\/span><\/span><\/span><\/span>BRC<\/span><\/span><\/span><\/span><\/strong> (alimentation humaine), <\/span><\/span><\/span><\/span>GMP+<\/span><\/span><\/span><\/span><\/strong> , <\/span><\/span><\/span><\/span>OQUALIM<\/span><\/span><\/span><\/span><\/strong> (alimentation animale). <\/span><\/span><\/span>N’oublions pas que la qualit\u00e9 de l’alimentation animale joue un r\u00f4le capital dans la production de produits d’origine animale sains et s\u00fbrs. <\/span><\/span><\/span>Ces r\u00e9f\u00e9rentiels ont pour but de garantir la s\u00e9curit\u00e9 des aliments.<\/span><\/span><\/span><\/span><\/p>\n

Les laboratoires d’analyses<\/span><\/span><\/span><\/span><\/h2>\n

Afin d’attester de leurs comp\u00e9tences pour la r\u00e9alisation des analyses, les laboratoires s’engagent dans un <\/span><\/span><\/span><\/span>processus d’accr\u00e9ditation<\/span><\/span><\/span><\/span><\/strong> . <\/span><\/span><\/span>Cette accr\u00e9ditation est renouvel\u00e9e chaque ann\u00e9e lors d’un audit r\u00e9alis\u00e9 par le <\/span><\/span><\/span><\/span>COFRAC<\/span><\/span><\/span><\/span><\/a> (France). <\/span><\/span><\/span>Cette accr\u00e9ditation est un <\/span><\/span><\/span><\/span>gage d’assurance qualit\u00e9 pour les industriels<\/span><\/span><\/span><\/span><\/strong> .<\/span><\/span><\/span><\/span><\/p>\n

Les distributeurs<\/span><\/span><\/span><\/span><\/h2>\n

La grande distribution joue un r\u00f4le important dans la s\u00e9curit\u00e9 sanitaire des aliments. <\/span><\/span><\/span>Conform\u00e9ment \u00e0 la r\u00e9glementation, il est \u00e9galement de la responsabilit\u00e9 des distributeurs de <\/span><\/span><\/span><\/span>s’assurer de la s\u00e9curit\u00e9 des aliments qu’ils vendent<\/span><\/span><\/span><\/span><\/strong> .<\/span><\/span><\/span><\/span><\/p>\n

Dans cette optique, les analyses sur les produits selon des plans d\u00e9finis en fonction des risques d\u00e9finis, les audits fournisseurs, le respect des bonnes pratiques d’hygi\u00e8ne, la surveillance des DDM et DLM des produits propos\u00e9s, le rappel des produits produits sont autant de moyens utilis\u00e9s par ces professionnels.<\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Rappelons-nous : <\/span><\/span><\/span><\/span><\/span><\/span>\u00ab La s\u00e9curit\u00e9 sanitaire des aliments est l’affaire de tous <\/span><\/span><\/span><\/span><\/span><\/span><\/em><\/strong>\u00a0! <\/span><\/span><\/span><\/span><\/span><\/span><\/em><\/strong>\u00bb.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

* <\/span><\/span><\/span><\/span><\/span><\/span>Source SGD<\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

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

Chaque ann\u00e9e, 1 personne sur 10 tombe malade apr\u00e8s avoir ing\u00e9r\u00e9 un aliment contamin\u00e9 par des microbes ou des substances chimiques nuisibles pour la sant\u00e9 et pr\u00e8s de 420 000 en meurt*. La s\u00e9curit\u00e9 sanitaire des aliments est aujourd’hui un enjeu soci\u00e9tal majeur. Concernant l’ensemble des acteurs de la cha\u00eene alimentaire, de la production \u00e0 … <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":27,"featured_media":4435,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39],"tags":[67],"class_list":["post-4434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentation-humaine","tag-securite-sanitaire-des-aliments"],"acf":[],"yoast_head":"\nS\u00e9curit\u00e9 sanitaire des aliments - les acteurs de la cha\u00eene alimentaire<\/title>\n<meta name=\"description\" content=\"La s\u00e9curit\u00e9 sanitaire des aliments est l'affaire de tous ! 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Upscience<\/span><\/span><\/span><\/span><\/span><\/span><\/strong><\/a> , en tant que<\/span><\/span><\/span><\/span><\/span><\/span> r\u00e9seau international<\/span><\/span><\/span><\/span><\/span><\/span><\/strong> de laboratoires accr\u00e9dit\u00e9s, propose une large gamme d’analyses et de services \u00e0 destination de l’ensemble des acteurs de la cha\u00eene alimentaire quotidienne \u00e0 la ma\u00eetrise du risque sanitaire des aliments.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Les laboratoires d’analyse quant \u00e0 eux r\u00e9pondent aux <\/span><\/span><\/span><\/span>besoins des acteurs de l’agroalimentaire de contr\u00f4ler leurs produits<\/span><\/span><\/span><\/span><\/strong> . <\/span><\/span><\/span>Ils apportent leurs expertises en termes d’ <\/span><\/span><\/span><\/span>analyses<\/span><\/span><\/span><\/span><\/strong> physico-chimiques ( <\/span><\/span><\/span><\/span>pesticides<\/span><\/span><\/span><\/span><\/a> , <\/span><\/span><\/span><\/span>mycotoxines<\/span><\/span><\/span><\/span><\/a> \u2026), microbiologie ( <\/span><\/span><\/span><\/span>salmonelles, ent\u00e9rocoques<\/span><\/span><\/span><\/span><\/a> \u2026) et en biologie mol\u00e9culaire ( <\/span><\/span><\/span><\/span>OGM<\/span><\/span><\/span><\/span><\/a> ).<\/span><\/span><\/span><\/span><\/p>\n