How do you handle discussions in your team about what is and isn't safe?
Discussions about food safety in your team are normal, but can be dangerous if they lead to compromises. What one employee considers 'still safe' can seem too r...
What topics do you normally discuss in your team meeting about food safety?
Food safety team meetings ensure your entire team knows what needs to happen to keep guests safe. Many kitchens have a HACCP plan in place, but never discuss it...
How do you involve your team in improving food safety without losing control?
Food safety is teamwork, but as an owner you remain ultimately responsible. Many restaurant owners struggle with involving their team in HACCP without losing co...
What do you document in writing about tasks, authorities and responsibilities around HACCP?
HACCP is all about clear agreements on who does what. Without written documentation, nobody knows exactly what their responsibility is, and during an inspection...
How do you make the distinction between executing tasks and final responsibility clear?
In the kitchen, everything revolves around responsibility. Who does what and who is ultimately responsible if something goes wrong? This distinction is crucial...
What decisions do you always make yourself when in doubt about product safety?
Food safety is your responsibility as a hospitality entrepreneur. When in doubt about whether a product is still safe, you're better off writing off one dish th...
How do you make sure checks don't all fall on you, but stay under your supervision?
HACCP checks are your responsibility, but you don't have to do everything yourself. The secret is in clear agreements, training and smart control. This way you...
What do you agree with your managers about who does which checks?
Clear agreements about HACCP checks prevent tasks from falling through the cracks. In the hustle of a kitchen it's easy to forget who needs to check what. With...
How do you document your food safety responsibility to your team?
As a food service business owner, you're ultimately responsible for everything that leaves your kitchen. That means you need to be able to demonstrate that your...
Which tasks can you delegate and which responsibility can't you hand over?
Food safety is your responsibility as an entrepreneur. You can delegate tasks to your team, but ultimate responsibility always remains with you. In this article...
How to use data from your records to support investments in better equipment?
HACCP records are more than administration - they're proof of your investment needs. Many entrepreneurs struggle to convince their boss, accountant or bank that...
Which small routine adjustments have the biggest impact on reducing waste?
Waste costs you hundreds of euros per month without you realizing it. A bit of lettuce that turns brown, meat that sits too long, vegetables that shrivel up - t...
How do you create a simple overview of waste costs by category?
Waste costs you money every month. Spoiled vegetables, expired meat, thrown away bread - it all adds up. A simple overview by category shows you where you're lo...
What does it cost you monthly if certain processes aren't executed safely and tightly?
Poor processes in the kitchen cost you much more than you think. Food poisoning, an NVWA fine or wasted food adds up quickly. In this article you'll calculate e...
How do you track why food is being thrown away so you can reduce the causes?
Waste costs money, but many kitchens don't know why products are being thrown away. By systematically tracking what you throw away and why, you can recognize pa...
What role does shelf life play in unnecessary food waste?
Shelf life determines how long you can safely use products. Incorrect storage or ignoring expiration dates leads to unnecessary waste and food safety risks. In...
How do you link discarded products to your HACCP process for improvements?
Waste costs money, but it can also provide valuable information about your HACCP process. By systematically tracking what you throw away and why, you can discov...
What signals in your waste figures point to food safety problems?
Waste seems to be only about thrown away food, but it can also signal food safety problems in your kitchen. Sudden increases in waste, certain patterns in disca...
How do you periodically analyze your lists to spot trends and recurring problems?
Keeping HACCP lists is one thing, analyzing them is much more valuable. By regularly reviewing your temperature logs, cleaning records and delivery checks, you'...
What are the most common mistakes you see in your records when you review them?
HACCP records are only useful if they're accurate. Many hospitality entrepreneurs keep lists, but make the same mistakes repeatedly, making their administration...
🔥 Most read in this category
The most viewed articles in Food safety and HACCP
Related categories
Discover more about related topics