[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"global-en":3,"blog-food-hygiene-haccp-made-simple":25},{"email":4,"phone1":5,"phone2":5,"address":6,"facebook":7,"linkedin":8,"whatsapp":9,"instagram":10,"phone1Raw":11,"phone2Raw":11,"logoFooter":12,"logoHeader":13,"footerTagline":14,"showroomHours":15},"info@ipec.me","+961 70 389 000","IPEC Bldg., Zouk Mosbeh\nKeserwan, Lebanon","https://www.facebook.com/ipeckitchen","https://www.linkedin.com/company/ipec-commercial-kitchen-equipment/","96170389000","https://www.instagram.com/ipec.foodservice/","+96170389000","/images/logos/ipec-logo-white.png","/images/logos/ipec-logo.png","Professional Kitchen Equipment Since 1980",[16,19,22],{"days":17,"hours":18},"Monday – Friday","8:00 AM – 6:00 PM",{"days":20,"hours":21},"Saturday","8:00 AM – 2:00 PM",{"days":23,"hours":24},"Sunday","Closed",{"id":26,"slug":27,"title":28,"excerpt":29,"body":30,"category":31,"cover_image":32,"read_time":33,"published":34,"published_at":35,"created_at":36,"updated_at":36,"images":37,"author_name":38,"author_role":39,"author_bio":40,"author_slug":41,"author_url":42},"2d8560c2-4907-46ee-b3de-d039f6af5797","food-hygiene-haccp-made-simple","Food Hygiene & HACCP (Made Simple)","Keep it safe, every day: receive → store → prep → cook → cool → serve → clean → record.\r\nTemps to remember: Fridge 0–4 °C • Freezer ≤ −18 °C • Hot holding ≥ 63 °C • Dishwasher 60–65 °C wash / 80–85 °C","\u003Cp>Keep it safe, every day: \u003Cstrong>receive → store → prep → cook → cool → serve → clean → record\u003C/strong>.\u003Cbr />\r\n\u003Cstrong>Temps to remember:\u003C/strong> Fridge \u003Cstrong>0–4 °C\u003C/strong> • Freezer \u003Cstrong>≤ −18 °C\u003C/strong> • Hot holding \u003Cstrong>≥ 63 °C\u003C/strong> • Dishwasher \u003Cstrong>60–65 °C wash / 80–85 °C rinse\u003C/strong>.\u003Cbr />\r\nMake it easy with IPEC: \u003Cstrong>Thermo’Connect\u003C/strong> for 24/7 monitoring + alerts, \u003Cstrong>probe & IR thermometers\u003C/strong> for quick checks, \u003Cstrong>AISI 304\u003C/strong> workstations & \u003Cstrong>color-coded boards\u003C/strong> to prevent cross-contamination.\u003Cbr />\r\n\u003Cstrong>Need help?\u003C/strong> Book a quick consult—We’ll set your alerts, pick the right tools, and print ready-to-use checklists\u003C/p>\r\n\r\n\u003Cp> \u003C/p>\n\u003Ch1>Keeping food safe is a daily habit, not a headache. Think of it as a loop you run every day: \u003Cstrong>receive → store → prep → cook → cool → hold/serve → clean → record\u003C/strong>. Here’s a friendly guide your team can follow at a glance—plus the IPEC tools that make it easy.\u003C/h1>\r\n\r\n\u003Ch2>Quick temperature cheat-sheet (everyday targets)\u003C/h2>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Chilled storage (fridges):\u003C/strong> 0–4 °C\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Frozen storage (freezers):\u003C/strong> −18 °C or below\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Hot holding:\u003C/strong> 63 °C or above\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Dishwasher hygiene:\u003C/strong> wash \u003Cstrong>60–65 °C\u003C/strong>, rinse \u003Cstrong>80–85 °C\u003C/strong> (to properly disinfect).\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Cp>Tip: Write these on a wall poster in the prep area.\u003C/p>\r\n\r\n\u003Chr />\r\n\u003Ch2>The simple HACCP flow\u003C/h2>\r\n\r\n\u003Ch3>1) Receiving\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>Check delivery temperatures (chilled, frozen).\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>Reject if out of range or packaging is damaged.\u003Cbr />\r\n\t\u003Cstrong>Helpful tools:\u003C/strong> probe thermometer for cores; IR thermometer for quick surface checks.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch3>2) Storage\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>Put chilled and frozen items away immediately.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>Don’t overfill fridges; let the cold air circulate.\u003Cbr />\r\n\t\u003Cstrong>Helpful tools:\u003C/strong> \u003Cstrong>STIL Thermo’Connect\u003C/strong> for 24/7 monitoring, instant alerts, and weekly email reports—no app subscription.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch3>3) Prep\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>Use \u003Cstrong>color-coded cutting boards\u003C/strong> (raw meat, poultry, fish, veg, cooked, dairy/bakery, allergen-free).\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>Keep raw and ready-to-eat apart; wash hands between tasks.\u003Cbr />\r\n\t\u003Cstrong>Helpful tools:\u003C/strong> HACCP boards + rack; \u003Cstrong>AISI 304\u003C/strong> stainless tables/sinks for easy clean-down.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch3>4) Cooking\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>Cook to safe core temperatures; test the \u003Cstrong>center\u003C/strong> of the thickest piece.\u003Cbr />\r\n\t\u003Cstrong>Helpful tools:\u003C/strong> V-TEMP and digital \u003Cstrong>probe thermometers\u003C/strong> (EN standards), \u003Cstrong>IR\u003C/strong> for pan/surface checks.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch3>5) Cooling (if not serving hot)\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>Cool quickly in shallow trays, spaced out; label with time/date.\u003Cbr />\r\n\t\u003Cstrong>Helpful tools:\u003C/strong> probe thermometer to verify the drop.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch3>6) Hot holding & serving\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>Keep hot foods ≥ 63 °C; re-check during service.\u003Cbr />\r\n\t\u003Cstrong>Helpful tools:\u003C/strong> folding probe thermometer for quick re-checks.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch3>7) Cleaning & dishwashing\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>Verify machine temperatures reach hygiene guidelines; change water/detergent as needed.\u003Cbr />\r\n\t\u003Cstrong>Helpful tools:\u003C/strong> \u003Cstrong>dishwasher thermometer\u003C/strong> to confirm \u003Cstrong>60–65 °C wash\u003C/strong> and \u003Cstrong>80–85 °C rinse\u003C/strong>.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch3>8) Records (your audit best friend)\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>Save temperature logs and corrective actions.\u003Cbr />\r\n\t\u003Cstrong>Helpful tools:\u003C/strong> Thermo’Connect’s \u003Cstrong>automatic weekly report\u003C/strong> + history; add quick spot-check logs from your probes.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Chr />\r\n\u003Ch2>IPEC picks to make this painless (no item codes, just the categories)\u003C/h2>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Always-on monitoring:\u003C/strong> STIL \u003Cstrong>Thermo’Connect\u003C/strong> gateway + wireless sensors (alerts, weekly report, free app & web).\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Spot checks:\u003C/strong> Professional \u003Cstrong>probe thermometers\u003C/strong> (core), \u003Cstrong>infrared\u003C/strong> thermometers (surfaces/pans), \u003Cstrong>USB data loggers\u003C/strong> for routes or backups.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Food-safe work areas:\u003C/strong> \u003Cstrong>AISI 304\u003C/strong> stainless tables, sinks, and shelves for durable, hygienic clean-downs; \u003Cstrong>GN containers/lids\u003C/strong> for tidy, covered storage.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Cross-contamination control:\u003C/strong> \u003Cstrong>HACCP color-coded cutting boards\u003C/strong> with a \u003Cstrong>board rack\u003C/strong> to keep them dry and separated.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Chr />\r\n\u003Ch2>1-page team checklist (print & stick on the wall)\u003C/h2>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Fridge 0–4 °C | Freezer ≤ −18 °C | Hot hold ≥ 63 °C | DW wash 60–65 °C, rinse 80–85 °C.\u003C/strong>\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>Use \u003Cstrong>color boards\u003C/strong> and wash hands between raw/ready-to-eat.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>Check \u003Cstrong>deliveries\u003C/strong> with a probe; store immediately.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Log temperatures\u003C/strong> daily; investigate and correct anything out of range.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>Clean as you go; verify \u003Cstrong>dishwasher temps\u003C/strong> with a thermometer.\u003C/p>\r\n\r\n\t\u003Ch2>Ready to make HACCP effortless?\u003C/h2>\r\n\r\n\t\u003Cp>\u003Cstrong>Book a quick consult with IPEC\u003C/strong> and we’ll map your temperature checks, set up Thermo’Connect alerts, and kit your prep/cook/wash zones with the right tools.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Request a site visit\u003C/strong> (Beirut & greater Lebanon)\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Get a tailored quote\u003C/strong> with recommended gear and training\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Ask for a live demo\u003C/strong> of Thermo’Connect + probe checks\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Chr />\r\n\u003Ch3>References (from IPEC materials)\u003C/h3>\r\n\r\n\u003Cp>STIL × IPEC Monitoring & Thermometers (Thermo’Connect, probe/IR, dishwasher thermometer).\u003Cbr />\r\nIPEC Core Equipment (AISI 304 work tables, sinks, shelving; GN containers/lids).\u003Cbr />\r\nTKF Small Tools (HACCP color-coded boards + rack).\u003C/p>\n\u003Cdiv class=\"article-gallery\">\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/FS2.PNG\" alt=\"Food Hygiene & HACCP (Made Simple)\" loading=\"lazy\" />\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/FS3.PNG\" alt=\"Food Hygiene & HACCP (Made Simple)\" loading=\"lazy\" />\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/FS4.PNG\" alt=\"Food Hygiene & HACCP (Made Simple)\" loading=\"lazy\" />\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/FS5.PNG\" alt=\"Food Hygiene & HACCP (Made Simple)\" loading=\"lazy\" />\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/FS6.PNG\" alt=\"Food Hygiene & HACCP (Made Simple)\" loading=\"lazy\" />\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/FS7.PNG\" alt=\"Food Hygiene & HACCP (Made Simple)\" loading=\"lazy\" />\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/Thermo_1_hghpRdq.PNG\" alt=\"Food Hygiene & HACCP (Made Simple)\" loading=\"lazy\" />\n\u003C/div>","Educational","https://backend.ipec.me/media/blog_posts/FS1.PNG","3 min read",true,"2025-06-01T12:00:00+00:00","2026-03-04T15:57:48.569127+00:00",[],"Assaad Nakhoul","Managing Director, IPEC sarl","Assaad Nakhoul is the Managing Director of IPEC sarl, Lebanon's commercial kitchen equipment supplier since 1980. A mechanical engineer by training, he trained as a boulangerie chef and earned a diploma in Culinary Management from Le Cordon Bleu Paris, plus an Executive Master's in Sales, Marketing and Business Development from HEC Paris. He has worked across the foodservice industry in France, Lebanon and the wider MENA region — equipping restaurants, hotels, bakeries, hospitals and central kitchens. He writes IPEC's technical guides on kitchen design, equipment selection, MEP planning and HACCP compliance.","assaad-nakhoul","https://ipec.me/about"]