What temperature data are you already recording daily in your kitchen?
Recording temperatures is mandatory in every professional kitchen, but many entrepreneurs still use paper lists that get lost or become illegible. Digital regis...
How do you determine what temperatures your refrigeration and freezer cells should have?
The correct temperatures in your refrigeration and freezer cells are crucial for food safety. Many kitchens don't know exactly what temperatures they need to ma...
Which products need extra attention during receiving and storage?
Some products are riskier than others. Meat, fish, dairy and ready-made products can spoil quickly and cause food poisoning. During receiving and storage of the...
What's the biggest danger for your kitchen when it comes to spoilage and contamination?
Food safety is crucial in every kitchen, but the biggest dangers vary by type of business. Temperature abuse and cross-contamination cause 80% of all food poiso...
How do you make it clear to your team who is responsible for what within HACCP?
HACCP only works if everyone knows what their tasks are. In many kitchens, responsibilities overlap, causing temperatures not to be measured or cleaning to be s...
What role do you take as owner in the food safety of your business?
As owner you are ultimately responsible for all food safety in your business. That means if something goes wrong - food poisoning, NVWA fine, liability - you're...
What do you check every day to keep food safety visibly in order?
Food safety starts with daily checks. Many kitchens wait until something goes wrong, but by then it's too late. A few minutes of checking every day can save you...
How do you translate the hygiene code into daily routines in your kitchen?
The hygiene code seems like a thick book full of rules, but it comes down to one thing: preventing guests from getting sick. The problem is that many kitchens d...
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