10 April 2024 at 16:04
1) Validity of HACCP training: The implementation of professional training has been mandatory for owners of catering and accommodation...
8 March 2024 at 13:08
1. Minimum Durability Date (MDD): The Minimum Durability Date (MDD), often colloquially referred to as the "best before date", plays a key role...
28 February 2024 at 17:30
Chemical contamination: Chemical contamination is a serious threat. It occurs when harmful chemical substances find their way into foodstuffs,...
12 April 2021 at 10:39
Collecting eggs Before leaving the production site, restaurateurs, distributors and traders must clearly identify: the name, address and...
12 April 2021 at 10:38
How to store meat properly? The process begins upon receipt of your products. An essential step in any restaurant establishment. Indeed, now is...
12 April 2021 at 10:37
Know everything about standards The HACCP method in the kitchen Before focusing on the storage of fresh produce, hygiene in restaurants is the...
12 April 2021 at 10:37
Principle 1: analysis of potential dangers les principes de l’HACCP analysis of a sample This step is essential for the HACCP...
12 April 2021 at 10:36
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...
12 April 2021 at 10:35
Food is surrounded by microorganisms that are more or less harmful to humans. It is therefore important to know how to recognize the problematic...
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