“Blei im Wildfleisch” (BLV)

7 years ago

Traceability

Food business operators must ensure that the food they place on the market is traceable. Traceability concerns the entire supply chain from production and processing to sale. Food must therefore…

4 months ago

Disposable gloves in food processing: a double-edged sword

Disposable gloves are often mandatory in the food industry, but their safety and hygiene efficiency are controversial. While they are essential in food processing companies, their benefits in the gastronomy…

6 months ago

HACCP in the gastronomy

HACCP HACCP is the abbreviation for «Hazard Analysis and Critical Control Points». According to the HACCP principle, food companies define critical control points (CCPs) along their internal processes. A CCP…

Bild zum Thema Mindesthaltbarkeitsdatum vs. Verbrauchsdatum

7 months ago

Does food safety cause food waste?

On the contrary, because the best-before date (BBD ) provides information on the minimum period until which a foodstuff retains its specific properties such as taste, smell and nutritional values…

9 months ago

Chopping boards: wood or plastic?

The question of which material is more hygienic for chopping boards, wood or plastic, is discussed time and again. Plastic can be cleaned in the dishwasher at very hot temperatures,…