Guides to regulations, checklists, and customer stories. We keep them brief so you can read them between prep tasks.
The seven principles, typical critical control points in food service, and five journals that are enough for an initial audit. A short guide for a coffee shop or small café.
Report structure, evidence-based nonconformities instead of opinions, and CAPA with a deadline and owner. A practical audit document accepted by any chain’s procurement team.
Slicers, mixers, and ice makers are a leading source of cross-contamination. Learn the six steps in a washing cycle, what to record in the journal, and why swab tests matter.
A lamp lasts 8,000–9,000 hours: it still shines, but no longer disinfects. What to record, how to calculate operating time, and why it must never be switched on when people are present.
Employee medical records, the production-control program, pest-control contracts, waste-removal documents, and journals for the past 12 months. What to prepare in one day—and what not to do before an inspection.
A small café needs roughly ten logs and three or four procedures as its basic minimum. Six items address 80% of inspection findings; the rest is paperwork inherited from another era.
What the review team assesses, who signs, and why one batch must have one entry. A guide to reviewing finished products and handling a dish that fails inspection.
The SanPiN baseline covers health, temperatures, finished-product checks, receiving, cleaning, and disinfectants. HACCP adds more when you work with chains or serve children's food.
0…+4 °C for finished products, no higher than –18 °C for frozen food, and +14 °C for a refrigerated display case. Regulatory limits and how experienced chefs catch failures between readings.