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Food Quality Management Training: The discussion about "gloves when handling food" often obscures the real problem: inadequate or incorrectly implemented hand hygiene. In food processing,
A case from the series "Fantastic Kitchen Mistakes": Aluminum foil on mayonnaise. Imagine the following situation: An internal audit in a commercial kitchen. Everything is prepared and meticulously documented.
Sometimes I think long and hard about things I've seen, heard, or felt during customer visits. Especially when things don't go as planned,
The German Society for Hygiene and Microbiology (DGHM) published new versions of its microbiological guideline and warning values for food in July 2025. The DGHM
The new Regulation on Packaging and Packaging Waste (Regulation EU 2025/40) – better known as PPWR – brings far-reaching changes for all companies that deal with packaging
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
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