Guia HACCP de catering
HACCP para empresas de catering
Defina controlos práticos para produção, transporte e serviço seguro em eventos.
What this page focuses on
Transport controls
Set limits for loading, transit duration, and recheck temperatures at delivery.
Service controls
Define holding times, replenishment rules, and discard points for buffet/event service.
Evidence ready
Keep event logs, probe records, and corrective action notes for each job.
Catering records to keep
Dispatch and arrival temperature logs
Hot holding and cold holding checks
Allergen labels and briefing confirmation
Corrective actions when limits are exceeded
Use one plan template, then attach event-specific logs for every service.
Related resources
Reviewed against current HACCP guidance
Reviewed by the iLoveHACCP food safety team
Updated February 14, 2026
Primary sources
Build a HACCP plan matched to your operation
Answer a few questions and generate a Word/PDF plan with your hazards, CCPs, limits, and records.