Product hygiene Archive

Correctly Heating Core Temperatures – an Often Underestimated Risk in Gastronomy

18. December 2025

Alcomo App, HACCP, Hygiene, Microbiology, News, Product hygiene, Quality assurance

Insufficient heating of food is currently one of the most frequently neglected issues identified during inspections in gastronomy and collective catering. Poultry is particularly critical, as it carries a high risk of pathogenic microorganisms such as Salmonella and Campylobacter. Legal and Professional Requirements (CH & DE) Both in Switzerland (HyV, Food Hygiene Ordinance) and in Germany (LMHV, EU Regulation 852/2004), it is clearly stipulated…

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

1. May 2025

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.…

Frittieröl Acrylamid Dokumentation HACCP Pommes

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

23. January 2025

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

23. January 2025

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…

Traceability

8. September 2024

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?

30. April 2024

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…

Chopping boards: wood or plastic?

24. February 2024

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

2. January 2024

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

11. December 2023

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…

“Hygiene enemy” – cockroach: pest control in gastronomy

22. August 2023

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…

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