hygiene guidelines according to DIN 10514

According to the food hygiene regulations (LMHV) food production operations have an obligation to implement quality control. All personnel who are involved in food production must be trained in food handling and hygiene. DIN 10514 „food hygiene training“ provides guidelines on the content of training.

This includes:

• microbiology
• personal hygiene
• production hygiene
• operational hygiene
• storage
• cleaning and disinfection

Training may be conducted internally or externally.

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