Preparing a restaurant for a health inspection: specifics for delivery

Health checks (DDPP) now systematically include delivery activity within their perimeter. The specificities of delivery add additional points of control.

Chain of cold during packaging. Cold dishes must remain below 4 degrees between preparation and delivery. Monitor this time and ensure it remains below 30 minutes.

2: Allergen labeling. Controllers verify that allergens are declared on the platforms and that the team knows the allergens of each dish. Test your team regularly.

Point 3: Traceability. You must be able to trace the origin of each ingredient used in an delivered order. Keep supplier delivery slips for at least 5 years.

Point 4: The packaging. Containers must be food-grade (food safety certificate). Recycled or diverted containers (non-food containers) are prohibited.

Point 5: HACCP training. At least one person on the team must have completed the mandatory food hygiene training. This training is valid for life but a refresher every 3 years is recommended.

Self-monitor monthly using the DDPP grid (available online). Correct the gaps before an inspector finds them.