risk analysis

Risk analysis is part of the HACCP concept which regulates food safety and hygiene in the food production process. It is the basis for determination of control points (CPs and CCPs) to avoid any risk to the final consumer.

In catering there are three main risk groups:

• physical risk (e.g. foreign bodies in foods)
• chemical risk (e.g. pesticides, heavy metals)
• biological risks (e.g. bacteria, mold)

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.