HACCP

• 7 principles

  Hazard analysis → critical points (CCP) → limits → monitoring → correction → verification → records.

• Temperature chains

  Receiving: fridge 0–4°C, freezer −18°C; cooking: core 75°C+; storage by shelf-life.

• Logs

  Temperature logs for fridges, kitchen, receiving — filled per shift, not 'end of week'.

• Staff

  Health books, hygiene, raw/cooked separation, color-coded tools — the HACCP baseline.

HACCP has been mandatory for Ukrainian foodservice since 2019. Start with 3 logs: temperature, receiving, sanitation — that's 80% of an inspection.