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.
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GHP/GMP & Team Hygiene
Hygiene procedures, training, cleaning/disinfection, and workplace standards.
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.
Cleaning Robots in the Kitchen 2026: HACCP
What the cleaning robot does well, what it can't, and how to update your HACCP procedure. Learn what the inspector checks in an automated venue.
Hand Washing Procedure in Catering
Hand washing is the single most effective measure against cross-contamination in a professional kitchen.
OHS and Hygiene Training for Catering Staff
OHS (BHP) and food hygiene training are not optional extras. Every catering employee, including seasonal staff and interns, must complete both before touching…
Cleaning and Sanitizing Register: Template
The cleaning and sanitizing register is one of the most frequently checked documents during a Sanepid inspection.
GHP vs HACCP: What's the Real Difference
GHP, GMP, HACCP - these acronyms appear together but mean different things. We explain the differences, which documents are mandatory, and what the inspector checks.
Cleaning and Disinfection: A Working Procedure
Simple rules for writing cleaning and disinfection procedures and schedules that are actually used. See what to include and what to cut.
GHP and GMP in Your Restaurant: The Basics
GHP and GMP explained in the foodservice context. Learn how to weave these requirements into everyday procedures your team will follow.
Staff Hygiene in Foodservice: Non-Compliances
What inspectors look for in staff clothing, habits and training records. Learn how to minimize the risk of hygiene non-compliance in your team.