What supplier information do you need to have ready for inspection or guest questions?
During an inspection or when a guest asks about allergens, you need to quickly find the right supplier information. Without proper documentation you risk fines...
How do you record supplier deviations so you can spot patterns later?
Supplier deviations can cost you serious money if you don't record them. A damaged package here, wrong temperature there - it seems harmless, but patterns emerg...
What do you do if a supplier delivers outside agreed times and you can't do inspections?
Suppliers delivering outside agreed times cause HACCP problems. You can't check what comes in and that's a food safety risk. In this article you'll learn how to...
How do you deal with suppliers who repeatedly fail to meet your standards?
Suppliers who repeatedly fail to meet your standards pose a risk to your food safety and quality. Poor deliveries can lead to food poisoning, NVWA fines and rep...
What agreements do you have about delivery times and temperature on arrival?
With food deliveries, temperature and timing are crucial for food safety. Wrong agreements can lead to spoilage, food poisoning and fines from the NVWA. Clear a...
How do you register lot numbers or batch codes for traceability during incidents?
In case of food poisoning, you need to be able to trace which batch of ingredients you used within 24 hours. Many restaurants keep receipts, but can't quickly l...
What agreements do you make with suppliers about recalls and communication?
Recalls can shut down your business and damage your reputation. Good agreements with suppliers about communication and procedures are essential to act quickly a...
How do you record which supplier you buy which risk products from?
In case of food poisoning, you need to know within 24 hours which supplier caused the problem. Many kitchens have receipts, but no system to quickly trace back...
What supplier information is important for your food safety system?
When choosing suppliers, many hospitality entrepreneurs mainly think about price and quality. But for your food safety system, much more information is needed....
How to use team meetings to discuss food safety cases?
Team meetings are perfect for making food safety discussable. Many problems arise because employees don't know what's expected of them, or because procedures ar...
What steps do you take to keep knowledge up to date with a changing team?
A changing team means that knowledge about food safety and HACCP must be transferred over and over again. New employees don't know your procedures, and experien...
How do you make sure new employees don't start risky tasks too early?
New employees are a food safety risk. They don't know your procedures yet and can make mistakes that make guests sick. In this article you'll learn how to set u...
What do you agree on when retraining employees after a mistake or incident?
A mistake or incident in the kitchen is a learning moment, not a reason to panic. But how do you ensure your team learns from what went wrong? It's not about pu...
How do you record which employees have completed which training and when?
Keeping track of employee training is legally required in hospitality. During an NVWA inspection, you must be able to demonstrate that your staff is adequately...
Which food safety trainings do you provide yourself and which do you outsource?
Food safety trainings are mandatory in hospitality, but you don't have to do everything yourself. Some trainings you can organize internally, others require ext...
How do you ensure everyone has access to the latest version of your HACCP documents?
HACCP documents are only useful if everyone uses the latest version. Outdated lists, different versions per employee and lost paperwork create chaos in your kit...
What do you document in a handover document for new chefs or sous chefs?
A new chef or sous chef needs to know how your kitchen works from day one. Without proper handover, recipes get lost, portions become inconsistent, and costs sp...
How do you secure food safety knowledge so your business isn't vulnerable when staff changes?
Food safety knowledge is crucial for every kitchen, but often disappears when experienced employees leave. A good documentation system ensures your business isn...
What risks arise when only you know where everything is and how it works?
If you're the only one who knows where everything is and how processes work, a dangerous dependency develops. When you're sick, on vacation, or leave, your kitc...
How do you make a short explainer video or guide for your team about your HACCP procedure?
Your team needs to know how your HACCP procedure works, but nobody reads long manuals. A short video or visual guide ensures everyone does the same thing. Here'...
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