HACCP in Practice
Sushi and sous-vide
Sushi with raw fish and sous-vide bring hazards that old HACCP documentation does not cover. Update your hazard analysis and CCPs step by step.
Blog
All articles - page 5
Tips on health inspections, HACCP, GHP/GMP, allergens, and documentation for foodservice owners.
HACCP in Practice
Codex Alimentarius: HACCP basics
The Codex Alimentarius is the source of the original 7 HACCP principles in Polish law today. We explain where the requirements in your documentation come from.
HACCP in Practice
ISO 22000 and HACCP
ISO 22000 does not replace HACCP, it extends it with a management system. When does certification make sense for your venue, and when is it an unnecessary cost?
Kitchen Organization & Operational Risk
FEFO in foodservice: implementing rotation
What is the difference between FEFO and FIFO, and how do you implement rotation by use-by date? Tips on making the rule work in practice, not only on paper.
Opening a Food Business
Taking Over a Venue: New Documents 2026
The previous tenant's HACCP documentation does not pass to you automatically. What to report to Sanepid and how to prepare your documents from scratch.
Sanitary Inspection Without Stress
Sanepid Post-Inspection Decision: What to Do
Got a post-inspection decision from Sanepid? The first 48 hours, an appeal within 14 days and how to remove the cause of the deficiency, not just the symptom.
HACCP in Practice
CCPs in Foodservice: How to Set Them
What CCPs are, how to set them in a typical kitchen and how not to multiply points "just in case". Find out where to start when designating them.
Multilingual Team & PL/EN Setup
Onboarding in Foodservice: A 7-Day Plan
A weekly schedule for introducing a new employee to hygiene procedures and HACCP. See what should happen on each day.
Kitchen Organization & Operational Risk
Batch Traceability
A simple system for marking batches and raw material-dish links, without burdening a small team. Learn where to start implementing it in your kitchen.
Sanitary Inspection Without Stress
Free HACCP Forms: 6 Red Flags
Free HACCP forms to download: what the rules say about documents, which registers are worth having and 6 signs that a ready file does not fit your venue.
Allergens & Menu Safety
Allergens in Catering: Kitchen to Delivery
How to keep allergen information consistent from production, through the label, to delivery to the customer? A step-by-step procedure for catering.
GHP/GMP & Team Hygiene
Washing and Disinfection: Team Procedure
Simple rules for writing washing and disinfection procedures and cleaning schedules. See how to write them so that your team really follows them.
Allergens & Menu Safety
Allergen Training: A 45-Minute Script
A 45-minute allergen training script: a plan, a 12-question knowledge test and a certificate to print. See how to document the team's training.
HACCP in Practice
HACCP Hazard Analysis: Delivery Example
How to carry out a hazard analysis for an operation with delivery and what to watch especially closely. A practical example laid out step by step.
Records & Documentation
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.
Kitchen Organization & Operational Risk
Goods Receiving in Foodservice: Checklist
What to check when receiving a delivery and how to document it so that you do not fall foul of the inspector. Get a short checklist for print or phone.
Sanitary Inspection Without Stress
HACCP Registers: How to Keep Them Right
Rules for keeping temperature, cleaning and disinfection registers and other required records. How to do it without gaps in daily work.
Allergens & Menu Safety
Allergen Cross-Contact: Where Kitchens Slip
Typical places of cross-contamination in the kitchen and the procedures that limit them. See where your kitchen may slip up most often.
Multilingual Team & PL/EN Setup
PL/EN Kitchen Instructions: Mixed Team
Why bilingual instructions make life easier for the whole kitchen. Learn how to implement PL/EN versions so that the whole team really uses them.
GHP/GMP & Team Hygiene
Staff Hygiene
What inspectors look at in staff: clothing, habits and hygiene training. Avoid the most common non-conformities in this area.
HACCP in Practice
HACCP for Small Foodservice: Simple Version
A small venue needs not a HACCP encyclopaedia but a system that works. Learn the simple logic of HACCP/GHP/GMP and what must be consistent at an inspection.
Kitchen Organization & Operational Risk
Kitchen Zones
Division into clean and dirty zones and rules for the movement of staff and products. We suggest how to arrange the space to limit cross-contamination.
Allergens & Menu Safety
Gluten-Free and Vegan Claims Without Risk
"Gluten-free" and "vegan" are a risk if the kitchen has no system. Learn how to word descriptions, what not to promise and how to avoid claims.
HACCP in Practice
Food Production Process Description in HACCP
A process description model and good practice: from raw material to serving, with a focus on clarity. See how to write specifically, without padding.