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Chopping boards: wood or plastic?

Environmental hygiene, Equipment hygiene, HACCP, Hygiene, Microbiology, News, Product hygiene, Quality assurance
The question of which material is more hygienic for chopping boards, wood or plastic, is discussed time and again. Plastic can be cleaned in the dishwasher at very hot temperatures, but according to a study, wood also has an antibacterial effect and is therefore a good and natural alternative. Hygiene requirements Strict guidelines apply to…

HACCP food temperatures at a glance

Foodstuffs Act, HACCP, Hygiene, News, Product hygiene
This overview is intended as a guide. The most important food temperatures to be monitored and controlled as part of the HACCP concept in the catering industry are listed. Efficient and simple: With the Alcomo HACCP app, you can document all essential HACCP checks with just a few clicks – from goods receiving and storage…

Storage & food serving temperatures

Foodstuffs Act, HACCP, Hygiene, Microbiology, News, Product hygiene
The storage temperature plays a major role for food. On the one hand, perishable food should remain fresh and of high quality and, on the other, no pathogenic germs should grow. Microorganisms multiply more slowly at low temperatures, which slows down the multiplication of bacteria and thus spoilage. In principle, the critical zone in which…
Cockroach

“Hygiene enemy” – cockroach: pest control in gastronomy

Alcomo App, Environmental hygiene, HACCP, Hygiene, Microbiology, News, Product hygiene
Cockroaches are more than just a nuisance in the kitchen. They are notorious as a “hygiene enemy” and can cause serious health problems. Here’s what you need to know to keep your restaurant or kitchen safe. Why are Cockroaches Dangerous? Cockroaches carry pathogens such as salmonella and tuberculosis bacteria, as well as parasites that can…

Staff training in the area of food safety

HACCP, Hygiene, News, Personnel hygiene
How to develop, implement and document an effective training program Food safety is a top priority for any foodservice operation. Every restaurant owner wants the food they serve to be safe for consumption, for the protection of guests and consumers, and because your restaurant’s reputation is at stake. One of the most important requirements to…
Rückstellproben im Rahmen des HACCP-Konzepts

New checklist “Retention samples”

Alcomo App, HACCP, News, Quality assurance
Retention samples within the framework of the HACCP concept Discover the latest version 2.3.0 of our Alcomo HACCP app, now available in the Apple App Store and Google Play Store! We are pleased to introduce an additional checklist for the documentation of retention samples. As part of the HACCP concept, retention samples are important to…

Common Mistakes in Handling Food

HACCP, Hygiene, News, Personnel hygiene
Poor operational hygiene, errors in food handling and deficiencies in hygiene management are still one of the main reasons for complaints by the official food inspection. Unfortunately, this has hardly changed over several years (see article “Lack of Hygiene – Main Reason for Objections“). Poor hygiene affects the quality of food and this can lead…