Feedback in food companies – the key to a lived food safety culture Contents at a glance: 💬 Why feedback is so important Feedback is not a “soft skill issue”, but hard prevention.

In the restaurant industry, much revolves around enjoyment, hospitality, and quality – but without proper hygiene, the best service remains secondary. Hygiene deficiencies not only endanger

The use of insects such as mealworms as ingredients in food is now a reality in Germany. But what does this mean for consumers?

Why it is worth tackling the MOSH-MOAH issue now MOSH and MOAH – two cumbersome terms that still cause uncertainty in the quality management of many companies

Why it's so important – and how to proceed systematically Food safety depends on an effective HACCP system. But in many companies

Why is a strong feedback culture so important? A well-established feedback culture is a crucial component of a strong food safety culture. In the food industry, a lack of or poorly

Correct labelling of food is required by law and is essential for consumer confidence. Yet every year, numerous products are rejected due to faulty or

💡 What is food fraud? Food fraud is the deliberate deception of consumers and companies through manipulated, adulterated or falsely labelled

🔍 IFS, BRC or FSSC – which standard is right for your company? This question concerns many quality managers, auditors and companies in the food industry

Have you ever heard of “Obdormiscendiophobia Disciplinae”? Don’t worry, you’re not alone – I just invented this term. 😄 Translated