GHP vs HACCP - What's the Difference and Do You Need Both?
GHP, GMP, HACCP - these acronyms appear together but mean different things. We explain the differences, which documents are mandatory, and what the inspector checks.
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HACCP in Practice
Simple explanations and real-world examples of HACCP implementation in foodservice.
CCPs in Foodservice: How to Set Critical Control Points That Actually Make Sense
What CCPs are, how to set them in a typical kitchen, and how not to multiply control points 'just in case'.
Hazard Analysis in HACCP: A Practical Example for a Delivery Kitchen
Step by step: how to conduct a hazard analysis for a delivery operation and what to pay special attention to.
HACCP for Small Foodservice: A Simple Version That Passes Inspection
A small restaurant doesn't need an HACCP encyclopedia - it needs a system that works. See the simple logic of HACCP/GHP/GMP and what must be consistent to survive an inspection.
Describing the Food Production Process in HACCP: How to Write Concretely, Without Filler
Process description template and best practices: from raw material to dish service, with emphasis on clarity and realism.
When to Update Your HACCP: A List of Triggers You're Probably Ignoring
HACCP isn't 'once and done'. See 12 situations after which your documentation should be reviewed and do a quick self-test.