Finance & Risk in Foodservice
GDPR in Restaurants 2026: QR, WhatsApp, Mail
3 contact points where restaurants most often break GDPR - and what to fix in one afternoon. See how to stay on the right side of an audit.
Blog
All articles - page 2
Tips on health inspections, HACCP, GHP/GMP, allergens, and documentation for foodservice owners.
Sanitary Inspection Without Stress
Sanepid Requirements for Foodservice 2026
The full list of Sanepid requirements for foodservice in 2026: legal basis, documentation, staff health checks and inspections. Check the penalty table too.
GHP/GMP & Team Hygiene
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.
Finance & Risk in Foodservice
HACCP Documentation 2026: 4 Options Compared
Four ways to develop HACCP documentation: a consultant, ready templates, AI or writing it yourself. Compare cost, time and risk before you choose.
HACCP in Practice
How to Write HACCP Step by Step: 2026 Guide
A guide to writing HACCP documentation from scratch in 12 steps: facility description, hazard analysis, CCPs, monitoring and records.
GHP/GMP & Team Hygiene
Hand Washing Procedure in Catering
The 12 moments that require hand washing, the 6-step WHO technique, what the wash station needs, and why gloves do not replace clean hands.
Food Truck & Mobile Catering
Food Truck Sanepid Registration: Step-by-Step
Registering your food truck with Sanepid is not optional. It is a legal requirement under Regulation (EC) No 852/2004 and the Polish Food Safety Act.
Multilingual Team & PL/EN Setup
Hiring Foreign Workers in Foodservice 2026
Hiring workers from Ukraine, Nepal, India, or Georgia for your kitchen requires specific documents, medical tests, and training.
Food Truck & Mobile Catering
Food Truck HACCP Template: How to Fill It In
How a food truck HACCP plan differs from a restaurant one (water tank, wastewater, power, cold chain), its required sections and an 8-step filling guide.
HACCP in Practice
7 HACCP Principles With Practical Examples
The 7 HACCP principles explained with food service examples: hazard analysis, CCPs, critical limits, monitoring, corrective actions, verification and records.
Opening a Food Business
Sanitary Requirements for a Catering Venue
The sanitary requirements for a catering premises in Poland come from EU Regulation 852/2004 and Polish food safety law.
GHP/GMP & Team Hygiene
OHS and Hygiene Training for Catering Staff
Who needs OHS (BHP) and food hygiene training in catering, what each must cover, how often to repeat it and which training records Sanepid and PIP check.
Allergens & Menu Safety
Allergic Reaction in a Restaurant: What to Do
Mild reaction or anaphylaxis: how to tell them apart, the 6-step emergency response, your duties under Regulation 1169/2011, and what follows.
HACCP in Practice
HACCP as a Legal Obligation 2026
HACCP is mandatory in foodservice under EU Regulation 852/2004. Check who is covered, what implementation means in practice, and the penalties for missing it.
GHP/GMP & Team Hygiene
Cleaning and Sanitizing Register: Template
The cleaning and sanitizing register is one of the most frequently checked documents during a Sanepid inspection.
Records & Documentation
Goods Receiving Register: Free Template
The goods receiving register is a required HACCP document. It proves that every delivery entering your kitchen was inspected before it reached your.
Multilingual Team & PL/EN Setup
Training Ukrainian Staff in Food Safety
You have Ukrainian staff in your kitchen and you need them to understand HACCP, GHP, and allergen rules well enough to follow them correctly.
Sanitary Inspection Without Stress
Unannounced Sanepid Inspection: Your Rights
The inspector can show up at any moment during opening hours. Learn what they check in the first 5 minutes, your rights, and how to stay ready every day.
Food Truck & Mobile Catering
Food Truck Permits and Documents: 2026 Guide
Food truck documents in Poland for 2026: business registration, Sanepid notification, HACCP, trading permits, staff health checks, vehicle rules and insurance.
Allergens & Menu Safety
14 Major Allergens: List with Examples
EU Regulation 1169/2011 requires that allergen information is provided for all food sold or served to consumers. Get the free printable allergen poster (PDF).
Opening a Food Business
How to Open a Restaurant in Poland 2026
From business registration to opening day. See the 7 steps, a realistic 8-16 week timeline, the costs and the most common opening mistakes.
Finance & Risk in Foodservice
HACCP Implementation Cost in 2026
Food technologist, ready templates or doing it yourself? Compare costs from 0 to 10,000 PLN and find out which option makes sense for your venue.
Records & Documentation
How to Fill In the HACCP Book
What goes into the HACCP book, an 8-step guide from company details to corrective actions, and the mistakes that make the book look empty.
Sanitary Inspection Without Stress
Sanepid Fines in Foodservice 2026: Amounts
Typical on-the-spot fines run 100-500 PLN, up to 1000 PLN for concurrent offences. Check the full amounts table and learn how to appeal or refuse a fine.