10 min
Egg Safety in Restaurants: Storage, Salmonella, Pasteurized Eggs
Egg safety in restaurants: storing eggs, the Salmonella risk, when to use pasteurized eggs, raw-egg sauces and desserts, and cracked or dirty eggs.
Insights on hygiene, food safety and smart inspection
LAEQ Blog
Practical articles on hygiene, certification, training, food safety, AI and the technology behind modern inspection.
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Food safety
The newest guides, tips and updates from our team
10 min
Seafood Safety in Restaurants: From Receiving to the Plate
Seafood safety in restaurants: checking fish at receiving, storing on ice, histamine risk, parasites, safe cooking temperatures and controls for raw dishes.
11 min
HACCP Plan for Restaurants: The 7 Principles Step by Step
A practical guide to a HACCP plan for restaurants: preliminary steps, the seven principles applied to your menu, critical control points and a shawarma example.
10 min
Cooked Rice Food Safety: Bacillus Cereus, Cooling and Reheating
Cooked rice food safety for restaurants and buffets: why Bacillus cereus grows in rice, and how to cool, hot-hold and reheat it safely, even in large batches.
10 min
Kitchen Food Prep Labels: Day Dots, What to Write, Shelf Life
A guide to kitchen food prep labels: day-dot color systems, what each label must show, shelf life for prepared foods, and how to audit labeling across branches.
11 min
Cross-Contamination in the Kitchen: Types and Prevention
What is cross-contamination in the kitchen and how do you prevent it? Learn its types, cutting board colors, fridge order and a daily checklist.
10 min
Use-By and Best-Before Dates: What They Mean for Food Businesses
Use-by and best-before dates explained for restaurants and food factories: what each date means, production dates, opened packs, expired stock and labeling.
10 min
Reheating Food Safely: Temperatures, Timing and the Once Rule
Reheating food safely in restaurants: the target core temperature, how fast to reach it, the reheat-once rule, the right equipment and common mistakes.
11 min
Causes of Food Poisoning in Restaurants and How to Prevent It
What are the causes of food poisoning in restaurants? The key bacteria, the most common kitchen mistakes, and step-by-step prevention for your team.
10 min
Cold Holding and Salad Bar Safety: Temperatures, Ice and Guards
Cold holding and salad bar safety for restaurants and buffets: target temperatures, display units, ice baths, sneeze guards and how to monitor and record.
11 min
Hot Holding Food Safety: Temperatures, Checks and Discard Rules
A practical guide to hot holding food safety in restaurants and buffets: minimum temperatures, equipment, check intervals, time limits and discard rules.
11 min
Temperature Danger Zone: A Practical Guide for Restaurants
Learn the food temperature danger zone (5–60°C), why bacteria multiply in it, and how time-temperature rules and daily logs keep your restaurant safe.
