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Correct storage of cooking oil in table menus – recommendation of the Canton of Zurich

Foodstuffs Act, News, Product hygiene, Quality assurance
The Zurich Cantonal Laboratory has published an important recommendation for storing cooking oil – especially olive oil – in table containers (17.05.2022). The aim is to preserve quality and taste for as long as possible. The recommendations are particularly relevant for restaurants, but can also be applied at home: Important points:Temperature: Ideally 12-18 °C. Oils…
Frittieröl Acrylamid Dokumentation HACCP Pommes

Acrylamide when deep-frying – what you should look out for

Foodstuffs Act, HACCP, Hygiene, News, Nutrition, Product hygiene, Quality assurance
Acrylamide is a chemical compound that is formed when starchy foods are fried, baked or roasted at high temperatures (over 120 °C). French fries, potato chips, pastries and bread are particularly affected. Acrylamide is suspected of being harmful to health and possibly carcinogenic. For this reason, there are clear regulations in Switzerland and the EU…
Frittieröl Qualität Dokumentation HACCP Acrylamid Pommes

Frying oil quality and documentation in the gastronomy sector: improvement through digital solutions

Foodstuffs Act, HACCP, Hygiene, News, Product hygiene, Quality assurance
In summer 2023, the Association of Cantonal Chemists of Switzerland (VKCS) carried out a national inspection campaign to check the quality of frying oil in food businesses. The results show a clear need for action in many establishments – particularly with regard to the quality of the frying oil and the documentation of self-monitoring. It…
Rückverfolgbarkeit Traceability Traçabilité

Traceability

Food labeling, Foodstuffs Act, HACCP, Hygiene, News, Product hygiene, Quality assurance
Food business operators must ensure that the food they place on the market is traceable. Traceability concerns the entire supply chain from production and processing to sale. Food must therefore be labeled throughout its entire life cycle, be it with a batch number or another identification feature that enables it to be traced. This is…
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 avoid…
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 requirementsStrict guidelines apply to businesses in…

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 bacteria…
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 be transmitted…
EU Food Safety Almanac Logo

EU Food Safety Almanac by German Federal Institute for Risk Assessment (BfR) (www.bfr.bund.de)

Foodstuffs Act, Hygiene, Microbiology, News, Nutrition, Product hygiene
EU Food Safety Almanac Logo (Front page of the PDF)German Version: https://www.bfr.bund.de/cm/350/eu-almanach-lebensmittelsicherheit.pdfEnglish Version: https://www.bfr.bund.de/cm/350/eu-almanach-lebensmittelsicherheit-englisch.pdfFrench Version: https://www.bfr.bund.de/cm/350/eu-almanach-lebensmittelsicherheit-franzoesisch.pdf