PPWR 2026: Takeaway Packaging and PFAS
PPWR applies from 12 August 2026. Three PFAS limits in food packaging, who is really responsible for them and what to demand from your supplier.
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Records & Documentation
How to maintain records, fill in documents, and minimize errors. Ready-made templates and checklists to download.
e-Delivery in foodservice: 2026 deadlines
The e-Delivery obligation for CEIDG businesses from 1 October 2026. Deadlines, mailbox activation, the end of awizo and who in the venue checks the mailbox.
Food samples: who must take them
The obligation to take samples applies only to some establishments. Check who must, who takes them voluntarily, how many grams and how long to keep them.
Year-End HACCP Documentation Review
Six things to wrap up at year end: whether the documentation still describes your venue, archiving registers, team certificates and management review.
Cold Chain in Winter: Deliveries in Frost
Frost is no ally of the cold room. Partial freezing, freeze-thaw cycles, a cold storeroom and a holiday breakdown: what to change in your winter procedure.
Deposit Return System 2026 for Foodservice
The deposit system in a foodservice venue: when to charge the PLN 0.50 and PLN 1 deposit, on-site and takeaway sales, the cash register and rollout.
BDO in Foodservice 2026: Duties and Penalties
BDO in foodservice 2026: register entry, waste records, SUP report and packaging fees. Check who is covered and what the penalties are for no entry.
Cold Chain in Summer: Deliveries, Register
The cold chain breaks most easily in summer. Learn the weak links - delivery, storage, display and transport - and a simple temperature register template.
Delivery register: template and procedure
How to keep a delivery register in foodservice? A ready template, a step-by-step goods receiving procedure and typical mistakes in the register.
HACCP book: contents and how to fill it in
The HACCP book: what it contains, a filled-in register example, 10 steps for filling it in and typical mistakes in a small foodservice venue's documentation.
Fridge Temperature Register: How to Keep It
The temperature register is one of the first documents an inspector asks for. Find out how to keep it correctly and which mistakes to avoid.
HACCP documentation: contents and templates
HACCP documentation for foodservice: what follows from the regulations, what is a recommendation and how to assess a PDF template before filling it in.
HACCP Registers with High Staff Turnover
Designing registers and instructions so that new employees quickly get into the system without gaps. Find out how to simplify your documentation.