Records & Documentation
Closing the Year on Your HACCP Documentation
Six things to close off at the turn of the year: whether the documentation still describes your venue, archiving records, staff certificates and a management review.
Blog
Tips on health inspections, HACCP, GHP/GMP, allergens, and documentation for foodservice owners.
Homepage
Categories
Records & Documentation
The Cold Chain in Winter: Deliveries in Freezing Weather
Frost is no ally of your chiller. Partial freezing, freeze-thaw cycles, cold store rooms and a breakdown over the holidays - what to change for winter.
Records & Documentation
Poland's Deposit Return System 2026: A Restaurant Guide
How Poland's deposit return system works for restaurants and cafes: when to charge the deposit, dine-in vs takeaway, receipts, records and rollout.
All articles
HACCP in Practice
HACCP for School and Preschool Canteens in Poland
HACCP for school and preschool canteens in Poland: 72-hour control samples, allergens in menus, Sanepid requirements and working with the intendent.
Opening a Food Business
Dark Kitchen in Poland: Sanepid, HACCP and Labelling
A delivery-only kitchen in Poland follows the same rules as a restaurant. Learn how to get Sanepid approval, set up HACCP and handle allergens.
Opening a Food Business
Alcohol Licence for a Restaurant in Poland 2026
Licence types A, B and C, fees from PLN 525, the 31 January declaration and instalments. How to obtain and keep an alcohol licence in Poland in 2026.
GHP/GMP & Team Hygiene
Pest Control (DDD) in Polish Foodservice
Pest monitoring in a foodservice business: legal duty, bait stations, insect light traps, DDD records and when to hire a pest control company.
HACCP in Practice
Diet Box Catering in Poland: HACCP and Labelling
Meal-prep catering counts as open collective catering in Poland: HACCP for batch production, labelling and nutrition data, cold-chain delivery, samples.
Kitchen Organization & Operational Risk
New Year's Eve: Private Events and Alcohol Permits
Alcohol included in the ticket price is still a sale. Permits, cooking ahead, staff hired for one night, and allergens with a fixed menu.
HACCP in Practice
Corporate Christmas Catering: Scaling Up and Samples
Who actually has the duty to take control samples, where HACCP breaks when production triples, and how to divide responsibility after delivery.
Food Truck & Mobile Catering
Christmas Market Stall: Registration, Water, Mulled Wine
A one-off alcohol permit lasts 2 days while the market runs for weeks. Registering the stall, water below zero, and temperatures in the other direction.
HACCP in Practice
Food Safety Culture: How to Document It
A legal requirement since 2021 that you cannot buy as a form. The four areas of Chapter XIa and the concrete set of records that demonstrate them.
Records & Documentation
BDO Register for Foodservice 2026: Duties
BDO duties for foodservice in 2026: register entry, waste records, the SUP report and packaging fees. See who must comply and what fines you risk.
Records & Documentation
Cold Chain in Summer: Ice Cream and Meat
In summer the cold chain breaks most easily. See where the weak links are - delivery, storage, display, transport - and grab a simple temperature log template.
Sanitary Inspection Without Stress
Sanepid Risk Categories: How Often Inspections Come
A low risk category is not five years of peace. Where the category comes from, what "no more often than once in 5 years" really means, and when an inspector comes anyway.
GHP/GMP & Team Hygiene
Food Truck Water and Hand Washing: GHP Rules
Water is the number-one reason food trucks fail inspection. Two tanks, hot water for hands, a separate basin - see how to get the setup right.
Food Truck & Mobile Catering
Food Truck at Events 2026: Permits, Water and HACCP
Event season is the best time for a food truck - and the easiest to slip up. Learn how to handle permits, water and HACCP that travels with the vehicle.
Sanitary Inspection Without Stress
Sanepid in an Ice Cream Shop: Summer Risks
Summer is peak inspection season for ice cream shops. Find out what Sanepid checks, where the Salmonella risk hides, and which mistakes end in a fine.
GHP/GMP & Team Hygiene
Soft-Serve Machine Cleaning and Disinfection
With soft-serve, the biggest hazard is the machine itself. See how to clean and disinfect it with disassembly, control the mix, and what to log.
HACCP in Practice
HACCP for an Ice Cream Shop: Pasteurisation
An ice cream shop's HACCP rests on pasteurisation and the cold chain. Learn where the CCP sits, which temperatures to watch, and how to trace batches.
Sanitary Inspection Without Stress
Kebab Shop Sanepid Inspection: 7 Failures
Rotisserie, sauces, basin, slicer, records - seven things kebab shops fail on during a Sanepid inspection. Learn how to avoid each one.
HACCP in Practice
HACCP for a Kebab Shop: Rotisserie and CCPs
A kebab shop's whole HACCP revolves around the rotisserie. See where the CCP sits, what temperature to reheat meat to, and what to actually log.
Opening a Food Business
How to Open a Kebab Shop in Poland 2026
From CEIDG through the premises inspection to HACCP documentation. See what to arrange, in what order and how much opening a kebab shop legally costs.
Finance & Risk in Foodservice
DAC7 for Restaurants 2026: Platform Reporting
What Glovo, Pyszne and Wolt report to the tax office and when. See how to reconcile platform data with your tax return - gross vs net, cash register.
Finance & Risk in Foodservice
KSeF for Foodservice 2026: How to Prepare
What KSeF really changes in restaurant invoicing and when the obligation hits your venue. Grab a weekend prep checklist and get ready in two days.
Allergens & Menu Safety
Menu Allergens 2026: What EU Law Requires
Regulation 1169/2011 has applied unchanged since 2014 - there was no March 2026 amendment. Check the real requirements and 4 common menu allergen myths.
Allergens & Menu Safety
PPDS in Poland 2026: Does It Apply to You
What PPDS means for packed sandwiches, salads and desserts in small foodservice. Check the 2026 status in Poland and avoid the common labelling mistakes.