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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…

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…

Broken glass in jam

HACCP, Hygiene, News
On 02/01/2023, HERO initiated a product recall. It can not be excluded that there is broken glass in the 320g jar of apricot jam of HERO Delica brand.The affected best before date is 02/06/2024 and the lot number is L3220815. Since there is a potential health hazard from the product, you can return the jars…

New feature: External delivery service

Alcomo, Alcomo App, HACCP, Hygiene, News
Alcomo Hygiene App Correctdelivery temperatures? New update Now also suitable for cooperation with external delivery services. External delivery services External delivery services can now document temperature checks of food delivered to the customer. They can use the Alcomo app without a subscription. The deliveries are sent via QR code to the external delivery person. In…