the DGHM guideline and warning values These are microbiological guideline values published by the Food Microbiology and Hygiene division of the German Society for Hygiene and Microbiology (DGHM) for numerous food groups. They are not legally binding, but are frequently used by testing laboratories, laboratories, and companies to assess test results – especially where Regulation (EC) No. 2073/2005 does not specify criteria. Our training course provides the necessary background knowledge for interpreting these values. Food Microbiology.
- Guideline: This indicates the expected microbial count when good hygiene practices are followed. Exceeding this value points to weaknesses in the manufacturing process that should be identified and corrected – ideally with a structured approach. root cause analysis.
- Warning level: This indicates germ counts that, if exceeded, suggest a violation of good hygiene practices. In the case of pathogenic germs, a health risk cannot be ruled out; the causes must be investigated immediately and appropriate measures taken.
In everyday business practice, these values are well suited for defining one's own specifications and investigation plans, and for identifying trends within the framework of verification to evaluate. How to systematically integrate laboratory results into your HACCP system is covered in the following. Training Validation & Verification.
