Category: HACCP

Restaurants in Faro, Albufeira, Loulé, Olhão, Tavira and along the entire Algarve coast rely on the quality and freshness of their fish and seafood as one of their greatest points of difference. Clams à Bulhão Pato, Berlenga barnacles, grilled sole, roasted sardines — the Algarve is gastronomically inseparable from the sea. That’s precisely why food…

The Algarve is the region of Portugal with the highest concentration of food and beverage establishments per square kilometre — especially in Albufeira, Vilamoura (Loulé) and Faro. A packed terrace, an industrial kitchen running at full capacity and an old building in Faro’s historic centre add up to an equation that demands serious fire safety…

Take Away and Plastic Packaging in Restaurants? Take away service has grown exponentially at restaurants in Faro, Albufeira and Loulé — and not only through home delivery platforms. Many Algarve establishments now offer takeaway meals as a natural extension of their dine-in service, especially during high season, when the volume of tourists exceeds indoor seating…

Food storage and transport temperatures? In a restaurant in Albufeira at the height of summer, with an outdoor temperature of 38°C and a kitchen that can reach 45°C near the stoves, temperature control isn’t just a legal obligation — it’s the difference between serving safe food and causing a food poisoning outbreak. The microbiological “danger…

The Human Hand: The Main Vehicle of Contamination in Algarve Kitchens It’s a technical fact with a direct impact on every restaurant in Faro, Albufeira and Loulé: the hands of food handlers are the main vehicle for transferring pathogenic microorganisms to food — including Staphylococcus aureus, Salmonella, Listeria and E. coli. In a tourist destination…

The Human Hand: The Main Vehicle of Contamination in Algarve Kitchens It’s a technical fact with a direct impact on every restaurant in Faro, Albufeira and Loulé: the hands of food handlers are the main vehicle for transferring pathogenic microorganisms to food — including Staphylococcus aureus, Salmonella, Listeria and E. coli. In a tourist destination…

Does ASAE check pest control? For many restaurants, cafés, pastry shops and hotels, an ASAE inspection remains a moment of great concern. One of the most common questions among food business owners is simple: does ASAE really check pest control? The answer is yes — and with increasing rigour. Pest control is part of the…

The Algarve has characteristics that make Legionella control and prevention especially relevant: Without proper monitoring, these conditions can favour the growth of the bacteria. For this reason, hotels, local accommodation, gyms, swimming pools, spas, clinics and commercial buildings should implement effective preventive measures.

Is pest control mandatory under HACCP? When it comes to food safety, many businesses focus only on keeping premises clean or on food storage. However, there is one factor that is often underestimated and can seriously compromise any food business: pests. Cockroaches, rats, flies or ants pose a real risk to restaurants, cafés, hotels, pastry…

An ASAE inspection can come at any time — and in the Algarve, during peak season, the odds go up significantly. Fines for HACCP non-compliance in restaurants can reach €15,000, not counting activity suspensions that destroy reputations built over years. If you run a restaurant, bar, snack bar or esplanade, this guide walks you through…