{"id":814,"date":"2018-10-23T17:59:56","date_gmt":"2018-10-23T23:59:56","guid":{"rendered":"https:\/\/www.qualisafefoodconsulting.com\/?page_id=814"},"modified":"2020-02-02T16:16:58","modified_gmt":"2020-02-02T22:16:58","slug":"qsfs-02-salubrite","status":"publish","type":"page","link":"https:\/\/www.qualisafefoodconsulting.com\/fr\/qsfs-02-salubrite\/","title":{"rendered":"QSFS 02 Salubrit\u00e9"},"content":{"rendered":"<table id=\"wpcw_fe_course\" class=\"wpcw_fe_table\" cellspacing=\"0\" cellborder=\"0\"><tr class=\"wpcw_fe_module\" id=\"wpcw_fe_module_group_1_2\">\n\t\t\t\t<th class=\"wpcw_fe_module_title_header\">Module 1<\/th>\n\t\t\t\t <th class=\"wpcw_fe_module_desc_header\">Lois et r\u00e8glemente des entreprises alimentaires<\/th>\n\t\t\t        \n\t\t\t        \n\t\t\t        \n\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_1_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 1<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >1. La pertinence de la salubrit\u00e9 des aliments<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_1_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 2<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >2. Responsabilit\u00e9s des entreprises agroalimentaires sur la salubrit\u00e9 des aliments<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_1_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 3<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >3. R\u00f4le de l\u2019inspecteur de la sant\u00e9 publique<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_1_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 4<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >4. Obtention de permis et approbation d\u2019\u00e9tablissement et de l\u2019\u00e9quipement.<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_1_2 wpcw_unit_end\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 5<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >5.  Un aper\u00e7u des r\u00e8glements dans les \u00e9tablissements alimentaires<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_module\" id=\"wpcw_fe_module_group_2_2\">\n\t\t\t\t<th class=\"wpcw_fe_module_title_header\">Module 2<\/th>\n\t\t\t\t <th class=\"wpcw_fe_module_desc_header\">Conception et entretien d\u2019un \u00e9tablissement alimentaire<\/th>\n\t\t\t        \n\t\t\t        \n\t\t\t        \n\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_2_2 wpcw_unit_end\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 1<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >1. Les facteurs \u00e0 consid\u00e9rer dans la conception d\u2019un \u00e9tablissement alimentaire<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_module\" id=\"wpcw_fe_module_group_3_2\">\n\t\t\t\t<th class=\"wpcw_fe_module_title_header\">Module 3<\/th>\n\t\t\t\t <th class=\"wpcw_fe_module_desc_header\">Control des insectes et animaux nuisibles<\/th>\n\t\t\t        \n\t\t\t        \n\t\t\t        \n\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_3_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 1<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >1. Aper\u00e7u<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_3_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 2<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >2. Control des insectes et animaux nuisibles commun\u00e9ment rencontr\u00e9s dans les \u00e9tablissements alimentaires<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_3_2 wpcw_unit_end\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 3<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >3. Actions g\u00e9n\u00e9rales pour pr\u00e9venir les infestations d'insectes ou de rongeurs<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_module\" id=\"wpcw_fe_module_group_4_2\">\n\t\t\t\t<th class=\"wpcw_fe_module_title_header\">Module 4<\/th>\n\t\t\t\t <th class=\"wpcw_fe_module_desc_header\">Microbiologie<\/th>\n\t\t\t        \n\t\t\t        \n\t\t\t        \n\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_4_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 1<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >1. Les microorganismes<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_4_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 2<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >2. Types de micro-organismes dans les aliments<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_4_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 3<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >3. Conditions qui permettent aux micro-organismes de cro\u00eetre et de se multiplier<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_4_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 4<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >4. Contamination des produits alimentaires par des agents pathog\u00e8nes<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_4_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 5<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >5. D\u2019o\u00f9 proviennent les microorganismes pathog\u00e8nes?<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_4_2 wpcw_unit_end\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 6<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >6. Le control des microorganismes<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_module\" id=\"wpcw_fe_module_group_5_2\">\n\t\t\t\t<th class=\"wpcw_fe_module_title_header\">Module 5<\/th>\n\t\t\t\t <th class=\"wpcw_fe_module_desc_header\">Maladie d origine alimentaire<\/th>\n\t\t\t        \n\t\t\t        \n\t\t\t        \n\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_5_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 1<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >1. Maladies d'origine alimentaire<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_5_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 2<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >2. Maladie d'origine alimentaire biologique<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_5_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 3<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >3. Les maladies d\u2019origine alimentaire chimiques.<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_5_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 4<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >4. Adult\u00e9ration des aliments (risques physiques)<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_5_2 wpcw_unit_end\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 5<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >5. Allerg\u00e8nes<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_module\" id=\"wpcw_fe_module_group_6_2\">\n\t\t\t\t<th class=\"wpcw_fe_module_title_header\">Module 6<\/th>\n\t\t\t\t <th class=\"wpcw_fe_module_desc_header\">Proc\u00e9dures de bonne r\u00e9ception et l entreposage s\u00e9curitaires des aliments<\/th>\n\t\t\t        \n\t\t\t        \n\t\t\t        \n\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_6_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 1<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >1. R\u00e9ception<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_6_2 wpcw_unit_end\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 2<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >2. Entreposage<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_module\" id=\"wpcw_fe_module_group_7_2\">\n\t\t\t\t<th class=\"wpcw_fe_module_title_header\">Module 7<\/th>\n\t\t\t\t <th class=\"wpcw_fe_module_desc_header\">Contr\u00f4le des dangers pendant la pr\u00e9paration et le service des aliments<\/th>\n\t\t\t        \n\t\t\t        \n\t\t\t        \n\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_7_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 1<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >1. Les aliments potentiellement dangereux<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_7_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 2<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >2. La pr\u00e9paration des aliments<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_7_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 3<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >3. Thermom\u00e8tres<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_7_2 wpcw_unit_end\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 4<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >4. Servir la nourriture<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_module\" id=\"wpcw_fe_module_group_8_2\">\n\t\t\t\t<th class=\"wpcw_fe_module_title_header\">Module 8<\/th>\n\t\t\t\t <th class=\"wpcw_fe_module_desc_header\">Hygi\u00e8ne personnelle et maladies transmissibles<\/th>\n\t\t\t        \n\t\t\t        \n\t\t\t        \n\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_8_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 1<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >1. Le Lavage des mains<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_8_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 2<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >2. Les bonnes pratiques d'hygi\u00e8ne personnelle<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_8_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 3<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >3. D\u00e9claration des maladies personnelles et des infections<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_8_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 4<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >4. Les bact\u00e9ries sur les mains<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_8_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 5<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >Les humains: lien le plus important dans la cha\u00eene de transmission des maladies d'origine alimentaire<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_8_2 wpcw_unit_end\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 6<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >Le port de gants pendant le service alimentaire<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_module\" id=\"wpcw_fe_module_group_9_2\">\n\t\t\t\t<th class=\"wpcw_fe_module_title_header\">Module 9<\/th>\n\t\t\t\t <th class=\"wpcw_fe_module_desc_header\">Nettoyage et la d\u00e9sinfection<\/th>\n\t\t\t        \n\t\t\t        \n\t\t\t        \n\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_9_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 1<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >1. Nettoyage<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_9_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 2<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >2. Les proc\u00e9dures de lavage de vaisselle<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_9_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 3<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >3. Proc\u00e9dures de nettoyage et d\u2019assainissement et exigences de calendrier de nettoyage<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_9_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 4<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >4. M\u00e9thodes sanitaires et stockage de la vaisselle et de l'\u00e9quipement propres<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_9_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 5<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >5. Utilisation ad\u00e9quate de serviette d'essuyage \/ nettoyage<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_9_2 wpcw_unit_end\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 6<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >6. Gestion des d\u00e9chets<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_module\" id=\"wpcw_fe_module_group_10_2\">\n\t\t\t\t<th class=\"wpcw_fe_module_title_header\">Module 10<\/th>\n\t\t\t\t <th class=\"wpcw_fe_module_desc_header\">Formation et \u00e9ducation en salubrit\u00e9 alimentaire<\/th>\n\t\t\t        \n\t\t\t        \n\t\t\t        \n\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_10_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 1<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >1. Impacts \u00e9conomiques de la salubrit\u00e9 alimentaire<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_10_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 2<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >2. La culture de la salubrit\u00e9 des aliments<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_10_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 3<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >3. La formation du personnel<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_10_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 4<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >4. Comment un \u00e9tablissement alimentaire devrait-il r\u00e9pondre \u00e0 une plainte de client<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_10_2\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 5<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >5. Les causes de la fermeture d\u2019un \u00e9tablissement alimentaire<\/td>\n\t\t\t\t\t\t\t<\/tr><tr class=\"wpcw_fe_unit wpcw_fe_module_group_10_2 wpcw_unit_end\">\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit_title\">Unit 6<\/td>\n\t\t\t\t\t\t\t\t<td class=\"wpcw_fe_unit\" >6. Syst\u00e8me de salubrit\u00e9 sanitaire alimentaire (syst\u00e8me HACCP)<\/td>\n\t\t\t\t\t\t\t<\/tr><\/table><div class=\"wpcw_powered_by\">Powered By <a href=\"https:\/\/flyplugins.com\/?ref=1\"  target=\"_blank\">WP Courseware<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":41,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"class_list":["post-814","page","type-page","status-publish","hentry"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"fr","enabled_languages":["en","fr"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"fr":{"title":false,"content":false,"excerpt":false}}},"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"Module 1 Lois et r\u00e8glemente des entreprises alimentaires Unit 1 1. 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