Professional consulting on hygiene management and preparation for relevant audits tailored to your company.
An essential topic for the food industry is the hygiene management in the company. Legal regulations are found in national and international law.
For example, not only the German Food and Feed Code and the standards (ISO) for food hygiene require uniform standards and their compliance. The basis for a standardized HACCP concept is the internationally recognized Codex Alimentarius.
Furthermore, the standards IFS, BRC and FSSC 22000, which are important for national and international trade and are recognized by GFSI, require a strongly regulated and documented hygiene concept.
Basic elements for an effective hygiene management in the company are
Theoretically, these processes can be easily controlled internally by qualified personnel. For many food producers this is a big challenge due to the increasing productivity, the higher required efficiency and the lack of qualified personnel. A good alternative here is the supporting use of external service providers. Due to the long-standing expertise in this field, DIOSNA Dierks und Söhne GmbH can support its customers in the creation and implementation of an effective hygiene management with a wide range of consulting services.
Fundament for contamination-free production processes
Companies must follow the guidelines of hygiene and international standards
EHEDG Guideline "Hygenic Design Requirement For Bakery Equipment”
Components and surfaces must be easy to clean and accessible for cleaning and sanitation
Review and evaluation of the design with regard to cleaning options
Evaluation of cleaning and sanitation by microbiological monitoring
Process and personnel hygiene
Establishment of practice-oriented hygiene concepts
Training of employees
Hygiene-relevant "training on the job”
Monitoring of critical points adapted to the process
Identification of possible hygienic weak points in the system
Monitoring of the hygiene status of the employees
Localization of machines and equipment has a great influence on process hygiene
Air quality, room temperature and humidity have a direct influence on hygiene
Regular sampling of the air and microbiological examination, especially with regard to fungal spores
Assessment of contamination risk and product safety
Consulting in the area of hygiene management including HACCP check-up
Operational assessment and training of selected personnel
Creation of cleaning and sanitation plans
Implementation and assessment of microbiological monitoring (personnel, equipment, environment, air)
Creation of hygiene concept
Advice on the implementation of relevant legislation
Consultation for the implementation of the requirements of the standards IFS and FSSC 22000