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Hygiene
Instruction under § 43 of the Infection Protection Act, an HACCP concept, self-monitoring and trained staff. We get the paperwork into a state where an inspection holds no surprises.
Services
For hospitality, accommodation, kiosks, campsites, staff canteens and mobile kitchens at events.
Initial and follow-up instruction for everyone handling food. The initial instruction must be in place before the first working day, the follow-up every two years thereafter (documented on site.
Hazard analysis, critical control points, limits and corrective actions) written for your operation and your workflows, not a generic template to file away.
Temperature logs, goods receipt, cleaning schedules and retained samples. We set up the documentation so it actually gets completed day to day.
Labelling of the 14 main allergens, handling cross-contamination and the question of who in the service team may give binding information.
Basic hygiene, personal hygiene, the cold chain, cleaning and disinfection. In six languages, so the training also lands with casual and seasonal staff.
Linen hygiene, cleaning concepts, drinking water and legionella prevention for guest houses, contractor accommodation and campsites.
Before the inspection
In a food safety inspection what counts is not how clean the kitchen is on the day, but whether you can prove it always was. We go through what has to be on file and close the gaps before anyone asks.
We will map your legal obligations, name the next step and reply within one working day.