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HACCP Dokumentation

HACCP in the gastronomy

Alcomo App, HACCP, Hygiene, News, Quality assurance
HACCP HACCP is the abbreviation for «Hazard Analysis and Critical Control Points». According to the HACCP principle, food companies define critical control points (CCPs) along their internal processes. A CCP is therefore a step in the production process of a foodstuff at which there is a health hazard that can be prevented by specific control…
Bild zum Thema Mindesthaltbarkeitsdatum vs. Verbrauchsdatum

Does food safety cause food waste?

Foodstuffs Act, HACCP, News, Product hygiene, Quality assurance
On the contrary, because the best-before date (BBD ) provides information on the minimum period until which a foodstuff retains its specific properties such as taste, smell and nutritional values under appropriate storage conditions. In contrast, the use-by date or consuption date indicates the date by which the food should be consumed in order to…
Schneidebrett Holz oder Plastik

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…