We want to help to secure the quality of your products. On this page you can find an overview of our services in the field of hygiene monitoring. For a complete overview of our analysis spectrum you can download our brochure or order a free printed version.
A good plan for hygiene is the basis for high quality and healthy products. Therefore, it is important to understand possible sources of contamination such as tools, work clothes, employees and other influences from outside. The primary responsibility for food safety lies with the food producer. At all stages of food production, the risk of contamination should be minimized. Area examinations can be useful for the prevention of contamination with pathogenic microorganisms. The EU Hygiene Package, consisting of Regulation (EC) No 852/2004. Regulation (EC) no. 853/2004 and Regulation (EC) no. 854/2004, provides guidelines. Typically, the industrial hygiene practices is examined by contact plates, abrasive cloth or swabs on the parameters listed below. To verify the employee hygiene, "hand samples" can be taken. Another important criterion is the microbiological safety of air. This is examined by microbial air speed measurement.
Used parameters for hygiene monitoring: