Sanitary Inspection Without Stress
5 HACCP Documentation Mistakes: Approval Fails
These HACCP documentation mistakes appear most often during premises inspections by the health authority. Learn how to avoid them.
Blog
All articles - page 3
Tips on health inspections, HACCP, GHP/GMP, allergens, and documentation for foodservice owners.
Sanitary Inspection Without Stress
Health Inspection
Find out what a health inspector checks right after entering the premises. A practical guide for restaurant, bar, and food truck owners.
Records & Documentation
Fridge Temperature Log: Inspection-Proof
The temperature log is one of the first documents an inspector asks for. Learn how to maintain it correctly and which mistakes to avoid.
GHP/GMP & Team Hygiene
GHP vs HACCP: What's the Real Difference
GHP, GMP and HACCP are three different things. What each one covers, how they fit together, which documents belong where, and common myths.
Finance & Risk in Foodservice
Missing HACCP Documentation: The Real Cost
Missing HACCP documentation isn't just a fine risk. Check the real financial and operational costs a restaurant owner faces after a failed inspection.
Food Truck & Mobile Catering
Food Truck Health Requirements Explained
Running a food truck or planning a mobile food point? Check what sanitary requirements apply and how registration with the health authority works.
Opening a Food Business
Opening a Restaurant: When to Contact Sanepid
Planning to open a food business? Learn when you must register with the health authority, what documents to bring.
HACCP in Practice
HACCP Certificate
Do you need a HACCP certificate in foodservice? We explain what Sanepid actually requires and when a certificate is just a cost with no legal obligation.
Records & Documentation
HACCP Manual: Template and Contents
What a HACCP manual is, exactly what it contains and what a ready template looks like. Learn the structure step by step and the most common mistakes.
Records & Documentation
HACCP Documentation
The three layers of HACCP documentation: GHP, GMP and the hazard analysis core, plus the records you fill in daily and what templates cover.
HACCP in Practice
What Is HACCP? Definition and Principles
What does the HACCP acronym mean and what is the system really about? A simple definition, the 7 principles in brief, and whether HACCP is mandatory for you.
Opening a Food Business
Opening a Second Venue: Scaling HACCP Docs
Copying HACCP documentation 1:1 to a second venue is a common mistake. Learn what to standardise across locations and what to adapt locally.
Finance & Risk in Foodservice
HACCP Audits for Franchises: B2B Requirements
Franchisors, delivery platforms and wholesalers demand more than Sanepid does. See how to prepare your HACCP documentation for a B2B supplier audit.
HACCP in Practice
Adding Sushi or Sous-Vide? Update Your HACCP
Sushi with raw fish and sous-vide introduce hazards your old HACCP doesn't cover. Learn how to update the hazard analysis and CCPs before you serve.
HACCP in Practice
Codex Alimentarius: How It Shapes HACCP
Codex Alimentarius is the source of the original 7 HACCP principles now written into EU and Polish law. See where your daily requirements come from.
HACCP in Practice
ISO 22000 vs HACCP: Key Differences
ISO 22000 doesn't replace HACCP - it extends it with a management system. Find out when certification pays off for a venue and when it's just a cost.
Kitchen Organization & Operational Risk
FEFO in Foodservice 2026: Stock Rotation
How FEFO differs from FIFO and how to implement rotation by use-by date. See how to make the rule work in the kitchen, not just on paper.
Opening a Food Business
Taking Over a Venue 2026: HACCP to Redo
The previous tenant's HACCP documentation doesn't transfer to you. Learn what to notify Sanepid about and which documents to prepare from scratch.
Sanitary Inspection Without Stress
Sanepid Post-Inspection Decision 2026
Got a post-inspection decision from Sanepid? Check the deadlines, your right to appeal, and how to fix violations so they don't come back.
HACCP in Practice
CCPs in Foodservice: How to Set Them
What CCPs are and how to set them in a typical kitchen without multiplying control points 'just in case'. Find out where to start.
Multilingual Team & PL/EN Setup
Onboarding in Foodservice: A 7-Day Plan
A week-by-week schedule for introducing new staff to hygiene procedures and HACCP. See what to cover on each of the first 7 days.
Kitchen Organization & Operational Risk
Traceability and Batch Tracking Basics
A simple batch labeling and ingredient-to-dish linking system that won't overload a small team. See the minimum worth having in place.
Sanitary Inspection Without Stress
Free HACCP Templates: 6 Red Flags to Spot
A free HACCP template often costs the most. See 6 red flags in online templates and do a quick test to check if your documents actually protect you.
Allergens & Menu Safety
Allergens in Catering: Kitchen to Delivery
How to keep allergen information consistent from production through labeling to customer delivery. See where the chain usually breaks.