Category: HACCP
-
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. 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 to cool to room temperature first. The food safety rule is the…
-
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…
-
Updated on 3 September 2026 · Reviewed by the FiscalControl technical team, a HACCP-certified consultancy in the Algarve. During an ASAE inspection, a restaurant must be able to produce ten documents within a few minutes: an up-to-date HACCP plan, temperature records, traceability records, a sanitation plan and records, a pest control contract and reports, proof…
-
Updated on 31 August 2026 · Reviewed by the FiscalControl technical team, a HACCP-certified consultancy in the Algarve. Since 1 July 2026, Regulamento (UE) 2024/2895 has tightened the food safety criterion for Listeria monocytogenes in ready-to-eat food capable of supporting the growth of this bacterium — smoked fish, pâtés, prepared salads, soft cheeses, raw milk…
-
The Invisible Danger in Algarve Kitchens In restaurants in Albufeira, Faro and Loulé — where, in summer, a small team can end up serving 400 meals in a single shift — cross-contamination is the silent risk that most easily slips through the cracks of control. Cross-contamination is the transfer of microorganisms, chemical substances or physical…
-
The Invisible Danger in Algarve Kitchens In restaurants in Albufeira, Faro and Loulé — where, in summer, a small team can end up serving 400 meals in a single shift — cross-contamination is the silent risk that most easily slips through the cracks of control. Cross-contamination is the transfer of microorganisms, chemical substances or physical…
-
In a tourist destination like the Algarve — where restaurants in Albufeira, Loulé and Faro welcome guests from dozens of countries, with very diverse dietary habits and medical conditions — allergen information on the menu is not just a legal formality. It is a matter of life safety. An anaphylactic reaction to tree nuts or…
-
ASAE in the Algarve: A Presence That Intensifies with Peak Season For any operator in Faro, Albufeira or Loulé, ASAE is a reality that cannot be ignored — especially between June and September, when the Algarve concentrates the bulk of its tourist activity and inspections intensify. ASAE — Autoridade de Segurança Alimentar e Económica (Food…
-
Pest Control in the Algarve: A Challenge With No Low Season Any establishment in Faro, Albufeira or Loulé knows that pests in the Algarve don’t follow the tourist calendar. Flies don’t wait for summer to get into a kitchen, damp-loving cockroaches thrive in the old infrastructure of Faro’s historic centre all year round, and rodents…