eggs, regulations

Hygiene regulations concerning raw and cooked eggs as well as egg products provide instructions for manufacturers and catering services. The object of the regulations is to exclude or minimize hygienic risk during all processes from the hen to the consumer. As eggs are a potential source of salmonella, Dussmann Service has established internal guidelines for meticulous regulation of the use of raw egg which are even stricter than minimum standards.

This glossary has been prepared by Dussmann Service, the largest private multi-service provider worldwide. Dussmann Service offers integrated facility management, technical management , catering (e.g. for hospitals, seniors' facilities, child care facilities, schools and universities), security and fire services, reception, cleaning services, vehicle valeting, commercial management and energy management for companies and organizations in both the business & industry and the social and care sectors.

Dussmann Service is represented across the world by its international subsidiaries. Inquiries can also be addressed to contact persons at headquarters in Berlin. Dussmann Service, like Kursana, Dussmann Office and Dussmann das KulturKaufhaus is a division of the Dussmann Group.