Compliance
ANVISA, AESAN, European regulation and food safety audits.
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Compliance
Allergen labeling in the kitchen: from sealed to handled
The moment you open, portion or prepare an ingredient, responsibility for allergen information shifts to your kitchen. A practical guide to labeling that protects your guests.
May 27, 2026 · EtiquetaChef team
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Compliance
HACCP and the role of the expiry label
HACCP organizes food safety into hazards and critical control points. The expiry label is the record that proves time control and traceability.
May 20, 2026 · EtiquetaChef team
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Compliance
ANVISA RDC 216: what every professional kitchen needs to know
RDC 216/2004 is the regulatory baseline for food service in Brazil. A practical summary of what it requires for labeling, handling and traceability.
Apr 15, 2026 · EtiquetaChef team
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Compliance
Ready for a health inspection at any moment
The inspector can show up unannounced. Here is what they usually check in the kitchen and why a legible, standardized label is the simplest evidence of compliance.
Apr 15, 2026 · EtiquetaChef team