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Correctly Heating Core Temperatures – an Often Underestimated Risk in Gastronomy

Insufficient heating of food is currently one of the most frequently neglected issues identified during inspections in gastronomy and collective catering. Poultry is particularly critical, as it carries a high risk of…

4 months ago

Allergen Labelling 2025 – Obligations, Risks and Practical Solutions

Providing accurate information on allergens is not only a legal obligation in the food industry but also an essential requirement for consumer protection and trust. In Switzerland, Germany, and across…

5 months ago

Food Hygiene in Nursing and Retirement Homes: Responsibility with a System

Providing meals for elderly people in nursing and retirement homes is not just a matter of taste – it is also a key element of preventive healthcare. Especially for vulnerable…

8 months ago

Correct storage of cooking oil in table menus – recommendation of the Canton of Zurich

The Zurich Cantonal Laboratory has published an important recommendation for storing cooking oil – especially olive oil – in table containers (17.05.2022). The aim is to preserve quality and taste…

8 months ago

Virgin olive oil – quality, labeling and what it really contains

Virgin olive oil – often referred to as the “liquid gold” of the Mediterranean – is one of the most popular edible oils today. But what does the name actually…