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Blog HACCP method

Food Hygiene News

12 April 2021 at 10:44

NF V01-015 accredited inspection: a proven tool

audit et inspection mérieux nutrisciences Mérieux NutriSciences The first organization to be accredited for the performance of the...

Food Hygiene News

12 April 2021 at 10:44

Click & collect: How to choose your solution?

A tool in your image This point is very important, the image of your restaurant is the most impactful element. Your tool must therefore adapt to...

Food Hygiene News

12 April 2021 at 10:43

Food safety and regulation in restaurants: the 10 key elements

European requirements: Regulation (EC) n ° 178/2002: Basis of the Hygiene Package and the basis of food safety Regulation (EC) n ° 852/2004:...

Food Hygiene News

12 April 2021 at 10:42

Biofilms in restoration: Hunt for the indestructible

What is a Biofilm? It is a collection of microorganisms (bacteria) covered with a gelatinous protection (exopolysaccharides) serving as their...

The Regulatory Obligations of the Restaurateur

12 April 2021 at 10:39

Eggs: understanding food traceability

Collecting eggs Before leaving the production site, restaurateurs, distributors and traders must clearly identify: the name, address and...

The Regulatory Obligations of the Restaurateur

12 April 2021 at 10:38

Meat: understanding its shelf life, storage, freezing

How to store meat properly? The process begins upon receipt of your products. An essential step in any restaurant establishment. Indeed, now is...

The Regulatory Obligations of the Restaurateur

12 April 2021 at 10:37

How to organize its fresh storage?

Know everything about standards The HACCP method in the kitchen Before focusing on the storage of fresh produce, hygiene in restaurants is the...

The Regulatory Obligations of the Restaurateur

12 April 2021 at 10:37

The 7 main principles of HACCP

Principle 1: analysis of potential dangers les principes de l’HACCP This step is essential for the HACCP process The ai

The Regulatory Obligations of the Restaurateur

12 April 2021 at 10:36

The 5Ms of hygiene in restaurants

The Middle This critical point takes into account all the premises that are part of the catering unit. This means the storage room as well as the...

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