Cinnamon – a versatile spice for the Advent season
Dear Alcomo News readers,The Advent season has arrived, and with it the time for warm spices that give us a cozy feeling of comfort. One spice that should not be…
“Speisepilze: Sicherheit und Risiken” (BLV)
Automated recording of the temperature in cooling units
Automatic temperature logging for HACCP-compliant documentation with gateway and sensorsThe use of technology to make work easier in restaurant and catering kitchens has long been an indispensable fact of life,…
Traceability
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…
Disposable gloves in food processing: a double-edged sword
Disposable gloves are often mandatory in the food industry, but their safety and hygiene efficiency are controversial. While they are essential in food processing companies, their benefits in the gastronomy…
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…