Goods receipt check: temperatures and checklist
Goods receipt check in food service: temperature limits for meat, fish, poultry and frozen food in Austria and Germany, measuring tips, checklist.
Read moreHACCP guides
Clear, practical know-how for kitchens, canteens and food retail – with sources, checklists and answers to the most common inspection questions.
Corrective actions for temperature deviations
Corrective actions for temperature deviations: examples for fridges, freezers and hot holding, a decision path and how to document them.
Read moreFood safety inspection: what inspectors want to see
Food safety inspection in Austria and Germany: who inspects, which self-monitoring records are requested and how to prepare, with a checklist.
Read moreChecking frying oil: polar compounds, limits, measurement
Checking frying oil: what polar compounds are, which limits apply in Austria and Germany, how to measure correctly and when to change the oil.
Read moreTemperature log in restaurants: rules and good practice
Restaurant temperature log: legal basis in Austria and Germany, what to record, how long to keep it, paper or digital, and what inspectors check.
Read moreHACCP temperatures: chilling, freezing, hot holding, cooking
HACCP temperatures for Austria and Germany: target values for chilling, freezing, hot holding, core temperature and cooling, with sources.
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