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Food safety is a serious concern for any manufacturers who produce or package edible materials. Through the plan, called HACCP anyone can properly recognize risk and handle it in order to avoid any food contamination or code violations that could be a harm to the consumers. Hazard Analysis and Critical Control...

Every food business uses, processes, and sells food in different ways. However, the general issues and key principles of food safety remain the same, whatever the style of the operation. Food must be kept out of harm’s way from human errors, but if you don’t train food workers what they...

Countries with the best food safety Policies have realized the importance of nutrition and health for its citizens. Estimates suggest that there is currently enough food being produced in the world to feed every one of the 7 billion people currently in the world. However, most countries over consume food...

Fridge Temperature Monitoring Log Fridge safety tips can take you a long way ! Being cautious about them can help reduce the risk of many foodborne diseases. We don’t want that don’t want that no, do we? The goal is to prevent customers from catching devastating pathogens like Salmonella, E.coli...

  Washing hands regularly is the first thing to do in order to tackle contamination. There are 3 critical areas to bacteria tend to remain in large numbers: under the nails, in between fingers and around the wrist.    

Take control of your Food Safety training Responsibility for ensuring that all food service staff are  received the adequate food safety training falls at the feet of the Food Service manager. Food safety is everyone’s responsibility and the every food handler should be competent for their work activity. Not only...

Quelles sont les normes haccp d’hygiène alimentaire ? Bien manger c’est avant tout savoir et maîtriser ce que l’on mange ! Qu’il y a -t-il vraiment dans nos assiettes ? Les aliments que nous consommons traverse de nombreuses étapes avant d’atterrir dans nos assiettes. Il est important pour la santé...

La première étape à franchir consiste à obtenir un permis commercial légitime auprès de votre rassemblement de quartier. Il peut exister des directives et des directives distinctes en fonction de l’emplacement de votre entreprise et des conditions préalables à l’autorisation du changement. Une décision simple à prendre après est que...

La salmonelle est une bactérie qui se démarque parmi les maladies entériques (intestinales) les plus largement reconnues aux États-Unis – la salmonellose. Il a été dit depuis quelque temps qu’en 1885, chercheur vétérinaire américain, avait trouvé la souche principale de Salmonella Tout bien considéré, Theobald Smith, qui enquêtait auprès du...

4 Important Food Safety Tips For Businesses If you are running a food related business, then food safety should be your main aim. Whether you run a restaurant or are a whole sale food dealer the quality of food you are selling matters the most. Food safety is about handling,...

All You Need To Know About Listeriosis Listeria monocytogenes (Listeria) is a foodborne disease-causing bacteria; the disease is called listeriosis. Listeria can invade the body through a normal and intact gastrointestinal tract. Once in the body, Listeria can travel through the blood stream but the bacteria are often found inside cells. Listeria...

Comment construire un PMS restauration ? En tant que professionnel de la restauration, vous êtes assujetti à des réglementations en matière d’hygiène alimentaire. Pour ce faire constituer un PMS restauration est une étape essentielle. Il en est de votre devoir de réunir tous les documents justifiant les moyens mis en...

Démarche HACCP en restauration collective   L’hygiène alimentaire est un point essentiel pour notre santé. Surtout lorsqu’elle concerne nos enfants et/ou nos proches lors qu’ils mangent dans des restaurants collectifs (crèche, cantine, self, maison de retraite …) En restauration collective, les aliments sont ainsi réceptionner brutes pour les cuisiner, transformer...

Comment établir un plan de nettoyage et de désinfection? La réglementation HACCP impose un nettoyage et une désinfection dans les restaurants. Afin d’obtenir un établissement aux normes HACCP, le gestionnaire du restaurant a en charge d’établir un plan de nettoyage et désinfection. Ce document énumère toutes les tâches de nettoyage...

Quelles sont les exigences d’hygiène alimentaire dans l’hôtellerie ? L’hygiène et la propreté sont les exigences indispensables pour vos clients. Maisons d’hôtes ou auberges de jeunesse, votre hôtel se doit d’être propre et accueillant. Il en va de l’image et de la réputation de votre établissement. Quelles sont les contraintes...

L’hygiène alimentaire en crèche Les repas que nos enfants mangent au sein de la crèche sont importants. Non seulement pour leur santé, leur bon développement et qu’ils conservent nos enfants, mais il est essentiel qu’ils mangent des produits sains et sûrs. Les aliments que leur apportent la crèche doivent leur...

Instaurez la culture de la sécurité alimentaire parmi vos équipes Pour s’assurer du succès de votre établissement, et prévenir aux éventuels problèmes, instaurez une veritable culture de la sécurité alimentaire parmi vos équipes est la meilleure solution. De nombreuses erreurs de manipulation des denrées alimentaires entraînent des maladies graves voir...

Plan de nettoyage pour votre cuisine de restaurant ? Un programme de nettoyage a été établi dans la cuisine de votre restaurant car l’hygiène alimentaire est obligatoire. Les services d’hygiène et de santé exigent de plus en plus des mesures de nettoyage et de désinfection. Comment suivre efficacement un programme...

Quelles sont les différents points critiques pour leur maitrise HACCP ? CCP c’est bien beau, mais qu’est ce que ça veut dire précisément. Il s’agit, en Français, des point critique pour leur maitrise. La réglementation sur l’hygiène alimentaire, impose de manier les aliments selon des normes HACCP. Ces règles strictes impose une prévention,...

Procédures d’hygiène pour les industriels L’industrie de la fabrication d’aliments est la plus grande industrie au monde. Face à une concurrence et des catégories de produits grandissantes, des règles de sécurité alimentaire de plus en plus rigoureuses, les fabricants de produits alimentaires se doivent appliquer et faire suivre des procédures...

Quelles sont les normes HACCP? HACCP, acronyme de « Hazard Analysis Critical Control Point » ou système d’analyse des dangers et des points critiques pour leur maîtrise en Français ; L’HACCP est une méthode permettant d’identifier, évaluer et maîtriser les dangers liés aux denrées alimentaires. L’objectif de la méthode HACCP...

L’application HACCP, la solution pour votre plan de maîtrise sanitaire Fini les corvées paperasse, l’application HACCP : l’application dont vous avez besoin Que vous soyez propriétaire d’un petit restaurant ou d’une grande entreprise industrielle alimentaire, la clé de votre succès et de la qualité de votre établissement repose sur votre...

Quels sont les objectifs de la méthode HACCP ?   HACCP est l’abréviation de « Hazard Analysis Critical Control Point » en anglais.   Il s’agit d’un système internationalement reconnu pour réduire le risques et garantir une sécurité alimentaire. Un système HACCP exige que les dangers potentiels soient identifiés et contrôlés à...

Ensure Food Safety through Fast Cooling Processes   Improper fast cooling is the leading cause of food safety outbreaks in restaurants, hotels, hospitals and schools. Harmful pathogens grow in the so-called ‘Danger Zone’ between 63°C (140°F) and 5°C (40°F) and flourish in particular in the ‘Super Danger Zone’ between 49°C...

How to manage Food safety when using food delivery companies Third-party delivery services have transformed the reach and profitability of restaurants. Take-out food was once a luxury; now it is taken for granted, particularly among mobile-savvy Millennials. But food delivery does introduce a new level of food safety risks, and...

What to do if the fridge temperature is too high? Knowing what to do in case the fridge temperature is too high is critical to food safety. The most important is not the temperature displayed on the temperature gage but the food temperature. Food which has been above 8°C for...

[FREE STUFF] Infographic: Hot holding process in food safety Widely used in hotels & restaurants and canteens serving food in buffet style. Hot food must not be kept temperature that might result in a risk to health. At 63°c pathogens begin to die and therefore the food must kept at...

[FREE STUFF] Infographic: Calibrating a temperature probe A temperature probe should be calibrated at least once a month to make sure the temperature read on the probe is accurate. There are 2 options, either boiling water, or ice cold water. My personal preference is to use boiling water as that...

[FREE STUFF] Infographic: Stock rotation in hotels and restaurants A proper stock rotation is paramount reduce wastage ans serve safe food. Here is the method to use : Use FIFO ( First In First out) method Check the conditions of the products Check date codes ( Use by dates must...

[FREE STUFF] Infographic: Using a temperature probe properly in food safety A temperature probe is and essential tool to make sure the food is cooked at the right temperature. While using a temperature probe you should : Use a desinfected probe (including the handle) Make sure the probe is calibrated...

  Make sure your checklist covers the following Temperatures If you are receiving frozen goods, meats, or fish, the cost of signing for goods that are delivered at the incorrect temperature can be expensive and even dangerous. Use a digital, calibrated thermometer to check temperatures rather than relying on the...

Large foodservice operations, such as cruise ships, schools and staff canteens, know only too well the importance of safe hot holding. When substantial volumes of cooked food are prepared in advance for a buffet that will remain open for an extended period, the conditions are ripe for harmful bacteria to...

Food safety tips for food deliveries and pick-up services during Covid-19 Steve Pepper from Steve Pepper Training Associates explains how the virus spreads and we can control it while preparing and serving food for delivery and pick up services. Steve Pepper UK Food safety trainer  Steve Pepper is a food...

Reduce food waste and keep track of allergens Use-by-date: Get notified the day before a product’s expiration date Allergens: Keep a precise list and always see potentially harmful situations Smart food labels: Print them on the fly and use to store a variety of information Gather 100% of your operational...

Food Allergens are a serious contemporary health hazard. Each year, millions of Americans have allergic reactions to food. The real problem is that there is no cure for them; they can only be avoided. For this, we must know which specific ones are causing the reactions. So let’s check the...

This is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process.

Covid has a huge impact on the food service business economy. Yet, just like in any crisis, there are also opportunities to innovate and come out of this situation with fresh and groundbreaking strategies to make your businesses more efficient. The pandemic coupled with unpredictable government’s restrictions are bringing a...

Any business owner working in the food and beverage industry knows how vital food safety is. Not only is food safety vital for maintaining a positive reputation in the field, but it’s also vital for preventing the loss of a business and potential lawsuits as a result of food poisoning....

Being able to trace food is the foundation of any successful food operation. Unfortunately, many businesses still utilize archaic processes and practices when it comes to food safety instead of opting for food safety & quality software. Many still keep their data in old Excel documents with not-so-secure computer systems....

Ghost kitchens could be the food producers of the future, especially in the wake of the COVID-19 pandemic and the growing trend of online takeaway and delivery. However, when it comes to these types of kitchens’ food safety and sanitation protocols, it’s hard to understand exactly what is going on...

La liste de contrôle d’ouverture joue un rôle important. Avec cette liste de contrôle détaillée et claire, votre personnel commencera la journée sur des bases saines et ordonnées. Elle garantit également que les aliments que vous servez sont totalement sûrs. Tout cela contribue à merveilleuse expérience pour vos clients.

Les vérifications de cette liste de fermeture du bar permettront de s’assurer que le bar est prêt pour une ouverture efficace dès le lendemain. Ces procédures de clôture comprennent également des vérifications de l’équipement de base afin d éviter les problèmes potentiels.

A Sink and water check template will help in keeping the track record of the sink and water cleaning schedule at the food establishment. Hence, this handy template will help you in maintaining the cleanliness of the sinks and provides an attractive environment for potential clients.

For preventing the outspread of COVID-19 the food business owner must collect the required contact details of the visitors using this digital COVID-19 track and trace checklist. Eventually, this data will help the health department in tracing the exposed customers so that it cannot be spread among other people.

How wireless temperature sensors change the game? If you’re a restaurant owner, food producer or manager of any type of food business, then you know that ensuring the quality and safety of your products is paramount. Ensuring that perishable products are stored at the correct temperature can be challenging when...

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