HACCP in the gastronomy
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…
“Speisepilze: Sicherheit und Risiken” (BLV)
Does food safety cause food waste?
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…
Chopping boards: wood or plastic?
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,…
HACCP food temperatures at a glance
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…
Storage & food serving temperatures
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…