Merchandise knowledge

Food and drinks contain allergens that you need to know about! These allergens must be visibly communicated and identified, for example by abbreviations on the menu.

Origin labeling is mandatory for commercial kitchens, but this regulation is also relevant for catering businesses. The origin of meat, milk and dairy products and eggs and egg products must be indicated. The origin label can either be a regional designation, country designation, EU or non-EU or unknown origin. Labeling must be clearly visible as a notice, as a note on the menu or in another written form

When baking, roasting and deep-frying starchy foods, the rule of thumb "gilding instead of charring" must be observed, as high concentrations of acrylamide are classified as carcinogenic.

With the right storage, food can be kept for longer and waste can be avoided. When storing food, the following aspects in particular must be taken into account: Hygiene and cleanliness during storage Temperature requirements in the refrigerated and deep-freeze areas

When goods are delivered, certain characteristics must be checked:completenessintactnessMinimum shelf lifeCorrect temperatureCleanlinessIn case of defects, refuse delivery and send back. Store goods in a clean place at a suitable temperature.

Certain characteristics must be checked when goods are delivered:CompletenessIntactnessMinimum shelf lifeCorrect temperatureCleanliness.In case of defects, refuse delivery and return. Store goods in a clean place at a suitable temperature.

From 1 January 2025, a new deposit regulation for single-use beverage containers will apply in Austria. This regulation aims to reduce plastic waste and improve recycling. Find out about the internal requirements in your company and ensure proper disposal!