Web seminar:
Hygiene in the company: the daily challenge in production

Microbiological contamination
– Salmonella on cocoa beans, in cocoa mass and chocolate
– Listeria monocytogenes: characteristics and relevance for the confectionery industry
– Microbiological hygiene indicators, control, monitoring
– Backup systems necessary useful

Storage / Training
– Plant engineering and hygienic designFrom practice for practice
– Surface crack and hygiene testing in liquid tanks with double walls
– Pest detection and control

Sampling in production
– Sampling aids (swab test, culture media…)
– Sampling of product residues and product transitions of chocolate-producing systems

Cleaning, inspection
– ATP test: setting the course?
– Company hygiene: an elementary building block for food safety
– Hygiene training more important than ever!
– Mold cleaning – “technological and economic potential”
– Evaluation of microbiological findings/DGHM guideline and warning values Chocolate

Laboratory managers, laboratory staff, quality officers, quality management in general and confectionery technicians who want to specialize