HACCP in Practice
Adding Sushi or Sous-Vide? Updating Your HACCP in 2026
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.
Blog
All articles - page 3
Tips on health inspections, HACCP, GHP/GMP, allergens, and documentation for foodservice owners.
HACCP in Practice
Codex Alimentarius: How It Shapes HACCP in Your Kitchen
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: Differences and Who Actually Needs It
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: Implementing 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: Which HACCP Documents 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: What to Do Step by Step
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 Critical Control Points
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 Hygiene and Safety 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: The Small-Kitchen Minimum
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 Inspectors Spot Instantly
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: From Kitchen to Label to Delivery
How to keep allergen information consistent from production through labeling to customer delivery. See where the chain usually breaks.
GHP/GMP & Team Hygiene
Cleaning and Disinfection: A Procedure Your Team Follows
Simple rules for writing cleaning and disinfection procedures and schedules that are actually used. See what to include and what to cut.
Allergens & Menu Safety
Allergen Training for Foodservice: A 45-Minute Scenario
A ready-made 45-minute allergen training for your team: full plan, a 12-question test and a printable certificate that meets the documentation requirement.
HACCP in Practice
Hazard Analysis in HACCP: A Delivery Kitchen Example
Step by step: how to conduct a hazard analysis for a delivery operation. See which hazards matter most and where owners usually slip.
Records & Documentation
HACCP Records With High Staff Turnover: A Simple System
How to design records and instructions so new employees slot into the system without gaps. See what survives even high staff turnover.
Kitchen Organization & Operational Risk
Receiving Deliveries in Foodservice: A Quick Checklist
What to check when receiving a delivery and how to document it. Grab a short checklist you can print or use straight from your phone.
GHP/GMP & Team Hygiene
GHP and GMP in Your Restaurant: What They Are in Practice
GHP and GMP explained in the foodservice context. Learn how to weave these requirements into everyday procedures your team will follow.
Sanitary Inspection Without Stress
HACCP Records: How to Keep Them So You Don't Trip on the Basics
Rules for maintaining temperature, cleaning and disinfection logs and other required records. See how to keep them simple and inspection-proof.
Allergens & Menu Safety
Allergen Cross-Contact: Where Kitchens Fail and How to Fix It
Typical cross-contamination spots in the kitchen and the procedures and habits that reduce them. Find out where your setup is most at risk.
Multilingual Team & PL/EN Setup
Multilingual Kitchen Team: PL/EN Instructions That Work
Why bilingual instructions make life easier in a mixed kitchen team. Learn how to introduce PL/EN documents so everyone actually uses them.
GHP/GMP & Team Hygiene
Staff Hygiene in Foodservice: Common 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.
HACCP in Practice
Simple HACCP for Small Foodservice That Passes Inspection
A small restaurant doesn't need an HACCP encyclopedia - it needs a system that works. See the simple logic of HACCP/GHP/GMP and what must stay consistent.
Kitchen Organization & Operational Risk
Kitchen Zones and Cross-Contamination: How to Organize Space
Dividing the kitchen into clean and dirty zones, plus rules for staff and product movement. Learn how to limit cross-contamination by design.
Allergens & Menu Safety
Gluten-Free and Vegan Claims: How to Stay Out of Trouble
'Gluten-free' and 'vegan' aren't just marketing - they're a liability if your kitchen has no system. See how to phrase descriptions and protect against claims.