The HACCP method: definition
Today, more and more consumers are giving particular importance to the safety of the products they buy. Faced with this, it was imperative to introduce measures to...
Justine Demarque
The Shippr blog
Food hygiene
Food that moves is food at risk. These articles cover HACCP in practice, the cold chain from the kitchen door to the customer’s, what a food safety inspector actually looks at, allergen labelling, and how long a prepared dish can sit in a van before it stops being safe.
They are written for restaurants, caterers and food wholesalers who deliver, not for a compliance officer with a binder. If your product needs a temperature rather than a promise, our refrigerated delivery holds the cold chain end to end, and we work daily with the food and food wholesale sectors.
10 articles
7 tips for an optimal layout of your professional kitchen
The kitchen is the beating heart of many establishments in the food and hotel sector. The dishes that are prepared in it, as well as their preparation time, play a crucial role because they shape...
Justine Demarque
Understanding and Implementing HACCP Principles in Refrigerated Transport
In today's discerning market, consumer emphasis on food safety and quality is paramount. Understanding and implementing HACCP principles is crucial for maintaining these standards.
Alexis Castaldo
Food packaging revolutionized by technology
The packaging industry is constantly evolving, with each year bringing new trends, innovations and design materials. These changes play a crucial role in the...
Justine Demarque
Advances in professional cooking: A guide to this hygiene principle
Que vous travailliez en restauration, dans un laboratoire traiteur ou encore dans une cuisine collective, il est crucial de structurer adéquatement l'espace dans une cuisine professionnelle pour ma...
Justine Demarque
What are the methods of preserving food?
Controlling food preservation is often a challenge. Poor management can lead to health risks, especially in professional establishments such as restaurants...
Justine Demarque
How to create a cleaning and disinfection plan?
In the food and catering sector, we know that hygiene and food safety are imperative elements. And this also means keeping professional kitchens clean...
Justine Demarque
CCPs: what are the critical control points in the HACCP method?
Do you handle foodstuffs? Whether you process them or transport them, these products demand total compliance with hygiene standards. They are fragile by nature, so...
Justine Demarque
The complete guide to food packaging: the ultimate protection in transport
Material, size, shape, looks, price, environmental impact: for many businesses, choosing food packaging quickly turns into a real headache. There is no way round it...
Justine Demarque
Consumption Deadline in Same Day Delivery
In today's fast-paced business environment, the consumption deadline in same-day delivery is a critical factor. Understand its importance and how to manage it effectively.
Alexis Castaldo