{"id":2267,"date":"2020-06-05T12:13:18","date_gmt":"2020-06-05T11:13:18","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2267"},"modified":"2020-06-05T13:23:42","modified_gmt":"2020-06-05T12:23:42","slug":"italie-ieg-expose-sa-strategie-pour-proposer-des-salons-professionnels-surs","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2267","title":{"rendered":"Italie : IEG expose sa strat\u00e9gie pour des salons professionnels s\u00fbrs"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"707\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/06\/03_IN_FIERA-ENG.jpg\" alt=\"\" class=\"wp-image-2268\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/06\/03_IN_FIERA-ENG.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/06\/03_IN_FIERA-ENG-300x212.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/06\/03_IN_FIERA-ENG-768x543.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Italian Exhibition Group (IEG), organisateur notamment du SIGEP, salon international des glaces, de la p\u00e2tisserie, de la boulangerie et du caf\u00e9 dont la 42\u00e8me \u00e9dition se tiendra en janvier 2021 \u00e0 Rimini, a d\u00e9voil\u00e9 \u00e0 son tour son projet #Safebusiness, afin de permettre aux \u00e9v\u00e9nements professionnels en Italie de se tenir en totale s\u00e9curit\u00e9 et en conformit\u00e9 avec les r\u00e8gles et protocoles de sant\u00e9 publique.<\/p>\n\n\n\n<p>Ce projet se penche sur toutes les \u00e9tapes d\u2019un salon professionnel ou d\u2019une conf\u00e9rence et fournit plus de 50 directives. Parmi elles, citons le transport en navette d\u00e9sinfect\u00e9e entre l\u2019a\u00e9roport, les h\u00f4tels et les centres d\u2019exposition ; une billetterie et des paiements uniquement en ligne ; des entr\u00e9es programm\u00e9es en fonction de la capacit\u00e9 d\u2019accueil et des horaires de salon \u00e9largis ; des comptoirs de distribution de masques ; une signalisation de distanciation ; des contr\u00f4les de temp\u00e9rature ; un vestiaire automatis\u00e9 avec des emballages individuels jetables ; une d\u00e9sinfection en continu des sanitaires, etc.<\/p>\n\n\n\n<p>Les prestataires de restauration seront soumis \u00e0 un protocole strict. Une proc\u00e9dure de management de crise sera \u00e9tablie en cas de d\u00e9couverte de cas suspects sur site. Enfin, au niveau de ses employ\u00e9s, IEG proc\u00e8dera en masse \u00e0 des tests s\u00e9rologiques, sur une base volontaire.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Italian Exhibition Group (IEG), organisateur notamment du SIGEP, salon international des glaces, de la p\u00e2tisserie, de la boulangerie et du caf\u00e9 dont la 42\u00e8me \u00e9dition se tiendra en janvier 2021 \u00e0 Rimini, a d\u00e9voil\u00e9 \u00e0 son tour son projet #Safebusiness, afin de permettre aux \u00e9v\u00e9nements professionnels en Italie de se tenir en totale s\u00e9curit\u00e9 et &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2268,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-2267","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2267"}],"version-history":[{"count":2,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2267\/revisions"}],"predecessor-version":[{"id":2293,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2267\/revisions\/2293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2268"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}