Food cost, CPF, HACCP, allergens and labelling — explained without needless jargon, by someone who has actually followed quality in the workshop. Articles were written in Italian first; the screenshots show the Italian interface of the app.
What each standard asks for, who it suits and how to find your way when a customer demands one.
What the nutrition table must contain, how to calculate it from the recipe and where the most common mistakes come from.
Why the cost per kilo of your ingredients is not the cost of the finished product, and how weight loss skews food cost.
What must appear on the label under EU Reg. 1169/2011, allergens and legibility, and the most common mistakes in the workshop.
What the technical sheet must contain, how to build it from the recipe and the mistakes that make it unreliable.
Why there is no single food cost percentage for all products, and how to really use it for pricing.
The 7 principles of the HACCP system one by one, with examples taken from a real artisan workshop.
The difference between food cost and full production cost, with a numerical example, and why the price is set on the CPF.
What HACCP is, how to build the self-control manual step by step and the mistakes to avoid in production.
The 14 allergens of EU Reg. 1169/2011, how to show them on the label and the most frequent mistakes in production.
The food cost formula, a complete worked example with real numbers and the most common mistakes that distort your margins.