{"version":"1.0","provider_name":"Pourquoi et comment mesurer la PGA","provider_url":"https:\/\/www.cec.org\/flwm\/fr\/","author_name":"flwm_adm","author_url":"https:\/\/www.cec.org\/flwm\/fr\/author\/flwm_adm\/","title":"Secteur du service alimentaire - Pourquoi et comment mesurer la PGA","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"5I5GrxM4Km\"><a href=\"https:\/\/www.cec.org\/flwm\/fr\/sector-fr\/secteur-du-service-alimentaire\/\">Secteur du service alimentaire<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.cec.org\/flwm\/fr\/sector-fr\/secteur-du-service-alimentaire\/embed\/#?secret=5I5GrxM4Km\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Secteur du service alimentaire\u00a0\u00bb &#8212; Pourquoi et comment mesurer la PGA\" data-secret=\"5I5GrxM4Km\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.cec.org\/flwm\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.cec.org\/flwm\/wp-content\/uploads\/2019\/02\/food-service-institutions.jpg","thumbnail_width":286,"thumbnail_height":201,"description":"Introduction Le secteur du service alimentaire regroupe tous les \u00e9tablissements qui servent des aliments pr\u00e9par\u00e9s aux consommateurs. Dans ce secteur, les produits alimentaires crus, transform\u00e9s ou fabriqu\u00e9s sont pr\u00e9par\u00e9s \u00e0 l\u2019interne et le produit final est habituellement vendu en portions individuelles, quoique certains mod\u00e8les d\u2019affaires pr\u00e9voient le service d\u2019aliments en grandes portions. Exemples d\u2019organisations de [&hellip;]"}