Delivery, takeaway and dark kitchens need HACCP controls for packaging, waiting, transport and allergens. Learn what the rules require and how to avoid common mistakes.

Published on 15 October 2026 · Reviewed by the FiscalControl technical team, a HACCP and food safety consultancy in the Algarve. Direct answer: A poorly controlled hotel breakfast buffet is one of the biggest sources of risk in a hotel. The breakfast buffet is one of the highest-risk stages in a hotel because it combines…

When a supplier, ingredient, recipe or process changes, your HACCP plan may need updating. Learn what to review, especially for allergens, and how to document the change.

Published on 9 October 2026 · Reviewed by the FiscalControl technical team, a HACCP and food safety consultancy in the Algarve. Direct answer: Yes — you should review your HACCP plan whenever the supplier, the ingredient, the process or the space changes. Regulation (EC) No 852/2004 requires the operator to review HACCP procedures whenever a…

Updated on 6 October 2026 · Reviewed by the FiscalControl technical team, a HACCP-certified consultancy in the Algarve. Direct answer: Yes. Food traceability is a legal obligation: the law requires every food business operator to be able to identify, at any time, who supplied them with a given product and to whom they passed it…

Can your restaurant trace an ingredient back to its supplier and batch in five minutes? Learn the legal requirements, six record stages and what to do during a recall.

Updated on 16 September 2026 · Reviewed by the FiscalControl technical team, a HACCP-certified consultancy in the Algarve. Direct answer: Yes, freezing food in a restaurant is permitted, whether raw ingredients or already-cooked preparations, provided the process is controlled, recorded and labelled (product, freezing date, shelf life). There is, however, a specific legal requirement: fish…

Updated on 10 September 2026 · Reviewed by the FiscalControl technical team, a HACCP-certified consultancy in the Algarve. Direct answer: cooling food correctly means putting it straight in the fridge. Yes, you can and should put hot food into the fridge as soon as it stops boiling — there’s no need to wait for it…

Updated on 25 September 2026 · Reviewed by the FiscalControl technical team, a HACCP-certified consultancy in the Algarve. Direct answer: No. “May contain traces of…” is a precautionary statement (precautionary allergen labelling) that should only be used when there is a real risk of cross-contamination, backed by a serious risk assessment — it is not…