Food hygiene in practice

In this workshop we offer a practical overview of the hygiene legislation surrounding foodstuffs. Students work in the kitchen themselves and look for possible sources of contamination. At various critical points in the processing process they take samples for microbiological research and determine the extent to which contamination has occurred. And above all: how can they avoid these forms of contamination?

Working hygienically is very important when producing, preparing and storing food. Foods can become contaminated with microorganisms, which can lead to food spoilage, food infection or even food poisoning. Increasingly higher demands are therefore placed on employees who deal with food in a company/organization.