Overview of important compliance requirements: Allergens, nutritional values, HACCP and documentation.
Since the EU Food Information Regulation (FIR), all 14 main allergens must be labeled for every dish – in writing and verbally on request. This applies to restaurants, caterers and all businesses that serve food to end consumers. Missing or incorrect allergen information can result in fines and, in the worst case, endanger the health of your guests.
HACCP (Hazard Analysis Critical Control Points) is mandatory in the EU for every food business. You must identify critical control points, set limits and document compliance. This includes temperature checks at goods receipt, storage, preparation and service. Regular training of your team is also mandatory.
Detailed nutritional information is mandatory for packaged food. In communal catering, nutritional information is increasingly expected. Calculate calories, fat, carbohydrates and protein per portion. Digital tools make this calculation much easier – when recipes change, values update automatically.
Documentation is the backbone of every compliance system. Keep cleaning protocols, temperature lists, goods receipt checks and staff training records in writing. Digital is better than paper: documents don't get lost, are searchable and immediately accessible. During a food safety inspection, you must be able to present all documents immediately.
Don't wait for the food inspection – conduct your own regular checks. Monthly, verify that all checklists are completed, temperatures maintained and documents complete. Train new employees immediately and refresh the team's knowledge at least annually. A well-maintained compliance system protects your guests and your business.
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