u/Brickd-Fitness

Curious how restaurants in different countries handle HACCP in practice. In the Netherlands we’re required to keep daily temperature logs, cleaning schedules, and supplier records, but the actual format is largely up to you as long as it covers the critical control points.

Do you use paper, an app, or something else? Is it strictly enforced in your country or more of a formality? Would love to hear how it works where you are, especially from people in the US, UK, Germany, or Australia.