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To help prevent food allergies and intolerances in your restaurant, this article explores how to properly manage allergens in the kitchen — a fundamental aspect of maintaining food safety and HACCP compliance in your business. Why Allergen Management Starts in the Kitchen, Not on the Menu Allergen management begins in the kitchen, not on the … Continued

Food preservation

Scrambled, boiled, fried, in omelets, grilled, hard-boiled, poached, soft-boiled, smashed, baked, stuffed… eggs are a fundamental ingredient in kitchens all over the world. That’s why proper storage is essential to ensure food safety and maintain their quality. Poor storage can encourage the growth of bacteria such as Salmonella, especially in hospitality environments. In fact, Salmonella … Continued

In both Spain and across Europe, regulations are clear: keeping a cold room clean and organized is not just a matter of hygiene, but also of food safety and operational efficiency. According to European Regulation 852/2004, it is stated that: “Adequate facilities shall be provided, where necessary, for the cleaning, disinfection and storage of working … Continued

Gluten, crustaceans, eggs, fish, peanuts, soy, dairy, nuts, celery, mustard, sesame, sulfites, lupins, and mollusks—these are the 14 food allergens that every allergen menu must include. In this article, we explain what it is, why it’s important, and how to create one step by step for your restaurant. What is an allergen menu? As the … Continued

According to the WHO, it is estimated that every minute 44 Europeans fall ill due to foodborne illness. In other words, more than 23 million people get sick each year, resulting in nearly 5,000 deaths annually. This is why food safety is a top priority within the food industry—especially considering that food regulations are becoming … Continued

The quality of a good pizza begins long before it reaches the oven. Dough fermentation is a key process that determines its texture, flavor, and even how it can be handled later on. That’s why, in addition to the pizzaiolo’s expertise, it’s essential to have the right environment in which the dough can ferment while … Continued