Hygiene in Gastronomy

for food manufacturers / food service / retail

HACCP, self-monitoring system, DIN 10113, EU ordinance 2073, IFS Food 6- Standard

Determining amounts of surface germs (DIN 10113)
Detection of pathogenic organisms
Monitoring personnel
Inspecting cleaning and disinfection processes.
Testing drinking water (LaGeSo)
Hygiene management training (Handling Contact slides)

Private cross-check experts
licensed in the state of Berlin pursuant to § 46 Clause 1 No. 1 b LFGB for testing specimens officially left behind pursuant to § 43 LFBG for food and tobacco products, consumer goods and cosmetics. (Link to the list of LaGeSo)

Frequently Asked Questions

Bewertung der Ergebnisse von Oberflächenabklatschen bei Hygienekontrollen (PDF)