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Frittieröl Acrylamid Dokumentation HACCP Pommes

Acrylamide when deep-frying – what you should look out for

Foodstuffs Act, HACCP, Hygiene, News, Nutrition, Product hygiene, Quality assurance
Acrylamide is a chemical compound that is formed when starchy foods are fried, baked or roasted at high temperatures (over 120 °C). French fries, potato chips, pastries and bread are particularly affected. Acrylamide is suspected of being harmful to health and possibly carcinogenic. For this reason, there are clear regulations in Switzerland and the EU…
Frittieröl Qualität Dokumentation HACCP Acrylamid Pommes

Frying oil quality and documentation in the gastronomy sector: improvement through digital solutions

Foodstuffs Act, HACCP, Hygiene, News, Product hygiene, Quality assurance
In summer 2023, the Association of Cantonal Chemists of Switzerland (VKCS) carried out a national inspection campaign to check the quality of frying oil in food businesses. The results show a clear need for action in many establishments – particularly with regard to the quality of the frying oil and the documentation of self-monitoring. It…
Automatische Temperaturaufzeichnung für HACCP-konforme Dokumentation mit Gateway und Sensoren

Automated recording of the temperature in cooling units

Alcomo App, Foodstuffs Act, HACCP, Hygiene, Latest News, News, Quality assurance
Automatic temperature logging for HACCP-compliant documentation with gateway and sensorsThe use of technology to make work easier in restaurant and catering kitchens has long been an indispensable fact of life, be it with combi-steamers, sous-vide cookers or automatic deep fryers.Since HACCP documentation can be done via smartphone and tablet, such as with the Alcomo HACCP…
Rückverfolgbarkeit Traceability Traçabilité

Traceability

Food labeling, Foodstuffs Act, HACCP, Hygiene, News, Product hygiene, Quality assurance
Food business operators must ensure that the food they place on the market is traceable. Traceability concerns the entire supply chain from production and processing to sale. Food must therefore be labeled throughout its entire life cycle, be it with a batch number or another identification feature that enables it to be traced. This is…
HACCP Dokumentation

HACCP in the gastronomy

Alcomo App, HACCP, Hygiene, News, Quality assurance
HACCP HACCP is the abbreviation for «Hazard Analysis and Critical Control Points». According to the HACCP principle, food companies define critical control points (CCPs) along their internal processes. A CCP is therefore a step in the production process of a foodstuff at which there is a health hazard that can be prevented by specific control…
Bild zum Thema Mindesthaltbarkeitsdatum vs. Verbrauchsdatum

Does food safety cause food waste?

Foodstuffs Act, HACCP, News, Product hygiene, Quality assurance
On the contrary, because the best-before date (BBD ) provides information on the minimum period until which a foodstuff retains its specific properties such as taste, smell and nutritional values under appropriate storage conditions.In contrast, the use-by date or consuption date indicates the date by which the food should be consumed in order to avoid…
Schneidebrett Holz oder Plastik

Chopping boards: wood or plastic?

Environmental hygiene, Equipment hygiene, HACCP, Hygiene, Microbiology, News, Product hygiene, Quality assurance
The question of which material is more hygienic for chopping boards, wood or plastic, is discussed time and again. Plastic can be cleaned in the dishwasher at very hot temperatures, but according to a study, wood also has an antibacterial effect and is therefore a good and natural alternative.Hygiene requirementsStrict guidelines apply to businesses in…