Protection concept for gastronomy

Lukas Hess

Bachelor of Science ZFH Lebensmitteltechnologie

Abteilungsleiter Beratung, Prüfleiter Mikrobiologie

+41 44 283 29 66
+41 79 474 59 41

l.hess@laborveritas.ch

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Prisco Mark

Dipl. Lm.-Ing. HTL

Prüfleiter Mikrobiologie

+41 44 283 29 32
+41 79 296 67 17

p.mark@laborveritas.ch

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As of May 11th, catering establishments may again host guests under strict hygiene requirements and distance rules. The prerequisite for this is the existence of a protection concept. It is crucial that the additional requirements and hygiene measures are based on the existing, established processes. Food can be produced in compliance with good manufacturing practice (GHP) …

Contact person: Lukas Hess, Prisco Mark