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Hospitality professionals more than anyone else know just how important it is for kitchen work areas to be well organised. Food preservation and storage rooms/areas have to be properly organised to reduce hygiene-health hazards, improve productivity and help ensure efficient kitchen management and the implementation of HACCP systems in restaurants. The following are the main … Continued

Food hygiene and food safety is the number one priority in restaurants. Food intoxications, apart from affecting the health of diners, can also affect the prestige of a business and lead to serious financial loss and even legal problems.  For this reason it is of paramount importance to apply the principles of Hazard Analysis and … Continued

Araven wants to offer you the best solutions for your foodservice establishment. If you are a hospitality professional, we want to simplify your day-to-day life in the kitchen with easy-to-use, versatile, sustainable tools and with all the guarantees in hygiene-food matters that help to comply with regulations and develop labor safety Discover all that Araven … Continued

Just as in the kitchen when preparing ingredients and dishes, the restaurant serving staff, waiters and sommeliers, need their work area to be properly organised. A correct “mise en place” of all the necessary items such as servilletes, glasses, plates or cutlery, allows staff to offer better customer service. Correctly organised serving utensils and cutlery not only … Continued

Food preservation

The storage of food is one of the most important points to be taken into account to ensure food safety. Compliance with the provisions of the HACCP system. Although dry and non-perishable products such as legumes, rice, pasta, etc., present far fewer preservation difficulties in terms of time and storage than products such as vegetables, … Continued

With the arrival of summer and the high temperatures, we all prefer to eat lighter meals from fresh recipes. If you want your customers to enjoy a holiday without food risks, remember to apply the following specific hygienic measures for the preparation of cold processed foods in your restaurant. SPECIFIC HYGIENE MEASURES IN THE PREPARATION AND HANDLING … Continued