Hygiene concept
19 Aug 2025
Mareike
Hygiene Concept in Gastronomy: How to Create a Solid Concept
In gastronomy, adhering to hygiene standards is not only essential for the safety of guests and staff but also for the trust and reputation of a business. With a well-thought-out hygiene concept, you can ensure that all legal requirements are met while also minimising the risk of food scandals. Modern software solutions like Sundae OS can significantly facilitate this process by providing standardised concepts and making employee onboarding more efficient.
Why a Hygiene Concept is Important
A hygiene concept ensures food safety throughout the entire process chain – from storage to preparation. It protects guests from food poisoning and infections while also helping to prevent legal and economic consequences.
Since 2006, uniform regulations have been in place in the European Union according to Regulation (EC) No. 852/2004. This and other national regulations like the Food Hygiene Regulation (LMHV) stipulate that gastronomy businesses must implement a self-monitoring system. With Sundae OS, these provisions can be implemented more easily, as the software provides ready-made standard hygiene concepts and makes them customizable.
HACCP as the Core of the Hygiene Concept
The HACCP concept (Hazard Analysis and Critical Control Points) is an internationally recognised quality management system. It helps businesses identify hazards, develop preventive measures, and ensure food safety.
The seven HACCP principles:
Conduct hazard analysis: Identify potential biological, chemical, or physical risks in operations.
Determine critical control points (CCP): Define processes that need to be monitored, e.g., adherence to the cooling and storage chain.
Establish critical limits: Determine when actions need to be taken (e.g., maximum temperature for chilled goods).
Implement monitoring procedures: Check whether the limits are being adhered to.
Define corrective actions: Develop strategies to immediately rectify problems.
Regular review: Evaluate the effectiveness of the concept.
Documentation and recording: Keep a written record of all measures and results.
Sundae OS supports this through digital documentation and automated monitoring of processes. Checklists and standard protocols can be stored and automatically verified to implement the HACCP requirements efficiently.
Steps to Create a Hygiene Concept
1. Know the Legal Requirements
Familiarise yourself with the relevant regulations, including Regulation (EC) No. 852/2004, Regulation (EC) No. 853/2004, and national regulations such as the LMHV.
2. Conduct Operational Analysis
Analyse the specific requirements of your business. Depending on the size and type of your company, different measures need to be taken.
3. Define the Building Blocks of the Hygiene Concept
An effective concept consists of several key aspects:
Incoming goods control: Check delivered food for condition, temperature, and expiration date.
Temperature monitoring: Regularly check cooling, freezing, and cooking times.
Cleaning and disinfection plan: Detailed plans for cleaning equipment and spaces.
Pest control: Regular inspections with documentation.
Staff training: At least annual training on food hygiene and occupational safety. To support this, Sundae OS offers a staging system for onboarding employees, which structures and simplifies the learning of hygiene regulations and cleaning processes.
Traceability: Digital documentation of all suppliers and incoming goods for complete tracking.
4. Implement the HACCP Concept
Use the seven principles of the HACCP system to develop a customised concept for your business.
5. Regular Control and Adjustment
Regularly review your concept and adjust it in response to changes in your business or new legal requirements.
Tools and Support
Industry associations like the German Hotel and Restaurant Association (DEHOGA) provide practical checklists and templates for hygiene control. Additionally, software solutions like Sundae OS facilitate processes through digital automation and ensure efficient implementation of regulations.
Conclusion
A well-thought-out hygiene concept is essential for the success and safety of a gastronomy business. It not only protects the health of guests and staff but also ensures that the business can operate successfully and in compliance with the law over the long term.
Modern software solutions like Sundae OS help significantly simplify the creation and implementation of such a concept. By using stored standard concepts, digital documentation, and a structured onboarding of employees, businesses save valuable time and can focus on what matters most: the smooth operation of their gastronomy enterprise.