The next event will take place on June 18, 2021 as an online event (Microsoft teams). All information and the registration form can be found under Program (registration see page 2).
We look forward to you! Participation is free this year.
For further information please contact Lukas Hess.

Please click on the picture to open the registration.

Please send us your impressions of the conference by email .

Hygiene conference 2020

The hygiene conference on September 21, 2020 was canceled due to the pandemic.

Hygiene conference 2019

• Showers with legionella
  The extent of the problem from an expert's point of view
  Walter Schuler, Federal Department of Defense, Civil Protection and Sport, DDPS
• Cooking methods in comparison
  Economic, ecological and hygiene-related considerations
  René Widmer, Prorest Gastronomietechnik AG
• Plastics are indispensable
  What to look out for when purchasing materials for the kitchen
  Dr. Gregor McCombie, Cantonal Laboratory Zurich
  
• Bacillus cereus
  The treacherous spore builder and the GHP
  Dr. Jasmine Ritschard, Canton of Lucerne, Food Control and Consumer Protection Office
• World of pleasure in cheese
  Immense diversity – and what about the food safety risks?
  Rolf Beeler, Maître Fromager GmbH
• Gastronomy from the point of view of food law enforcement
  State of play and need for action
  Daniel Saurenmann, Cantonal Laboratory Zurich

Hygiene conference 2018

• Kitchen in nursing
  Risk considerations in the hospital kitchen
  Jan Zinsel, Zug Cantonal Hospital
• Food fraud
  Food Fraud – Trust, See Who?
  Otmar Deflorin, Bern Cantonal Laboratory
• Molds and yeasts
  Sometimes desirable, mostly undesirable
  Dr. Jasmine Ritschard, Labor Veritas AG
  
• Industry guideline for the hospitality industry (GVG)
  Changes as a result of the new food law
  Martina Clavout-Brändli, GastroSuisse
• Asian foods
  Exotic, popular, interesting – but also risky to what extent?
  Paolo Mazzola, The Asia Company
• Wines – harmless thanks to alcohol?
  Thoughts of a wine specialist
  Michael Hänzi, Oenoservice Hänzi GmbH

Hygiene conference 2017

• What can hygiene cost?
  The fine line between cost factor and investment
  Paul Nussbaumer, Belvoirpark Hotel Management School Zurich HF
• Surprised by Shitstorm
  How does the pillory restaurateur effectively defend himself?
  Christoph Spengler, Accelerom AG
• An underestimated risk – Campylobacter jejuni
  How to deal with the common infectious agent
  Dr. Jasmine Ritschard, Labor Veritas AG
  
• Allergens under control
  Solution approaches for the catering industry
  Dr. Daniel Imhof, laboratory of the original cantons
• Tips from the fish expert
  So that we fish less in murky waters
  Dr. Rüdiger Buddruss, Micarna SA
• Food Law 2017
  Where enforcement sees a need for action for the catering industry
  Dr. Martin Brunner, Cantonal Laboratory Zurich

Hygiene conference 2016

• Listeria – bacteria with potentially dangerous effects
  Listeria as key germs in the food industry – what significance do they have for gastronomy?
  Dr. Markus Schuppler, Institute for Food Science, Nutrition and Health, ETH Zurich
  
• Textile hygiene – cleaning rags as a spinner?
  From the hygienic handling of textiles in the catering and hotel industry
  Caroline Amberg, Swissatest Testmaterial AG, St. Gallen
• Insight into the label jungle
  Labels and certificates as a guide in purchasing and sales
  Denise Kistler, Labor Veritas AG, Zurich and Julia Winter, bio.inspecta AG, Frick
  
• Meat – and the risks are a side dish?
  Stumbling blocks from the furrow to the plate
  Stephan Weber, HSSR GmbH, Spiez
• GVG and new food law – state of affairs
  Significance of the GVG guideline for everyday enforcement, status of the project new food law (Largo)
  Erich Sager, Office for Consumer Protection, Aarau

Hygiene conference 2015

• Revision of the food law – what will change for the catering industry?
  News directly from the federal government
  Thomas Lüthi, Head of Chemistry, Federal Department of Home Affairs, Federal Food Safety and Veterinary Office FSVO, Bern
• ESBL bacteria – new danger or scaremongering?
  Antibiotic-resistant germs in our food – what is the real risk?
  Prof. Dr. Roger Stephan, Head of Department, University of Zurich, Institute for Food Safety and Hygiene
• When the inspector comes: the official control process
  How is the inspection system organized in the food sector?
  Daniel Saurenmann, Head of Department, Cantonal Laboratory Zurich, Inspectorate Department
• Poultry – food enjoyment or depletion?
  What food risks are hidden behind healthy poultry?
  Fortunat Gregori, Purchasing Manager, G. Bianchi AG, Zufikon
• Allergen management in gastronomy – from Parxis for practice?
  Simple ways to implement it in everyday gastronomy
  Ferdinand Thoma, Managing Director, Wellness Hotel Auerhahn, Schluchsee (D)

Hygiene conference 2014

• When is clean really clean?
  Dishwasher results as part of hygienic quality and food safety
  Ursula Elmer, Head of the Chemicals Division, Meiko Suisse AG, Fällanden
• Eat what is cooked! Parasites in food
  What role do parasites play in food safety?
  Prof. Dr. Bruno Gottstein, Head of the Institute, Institute for Parasitology of the Vetsuisse Faculty and the Medical Faculty, University of Bern
• Hands good, everything good?
  Hand hygiene facts and myths
  Stefanie Geisler, Consultant for Hospital Hygiene & Infection Prevention, Zurich
• What will we eat in the future?
  Insects – culinary experience or staple food?
  Stefan Schultze, essento
• I think so I eat!
  What is halal and kosher food regulations?
  Oliver Fischer, Division Director Culinary Excellence, gategroup, Zurich
  Chaim Van Dijk, co-owner / chairman of the board of Schalom AirCatering AG, Glattbrugg
• Halal and kosher from the perspective of cantonal enforcement
  Dr. Rolf Etter, Cantonal Chemist, Cantonal Laboratory Zurich

Hygiene conference 2013

• Not in the hamster wheel, but in a control loop
  The implementation aid for the GVG guideline is based on the philosophy of continuous improvement
  Romeo Brodmann, Publishing Director, Gastrojournal, Zurich
  Anton Pfefferle, Head of Training, Hotel Management School Belvoirpark, Zurich
• How do I tell Yusuf?
  A self-control concept cannot work without training and proper communication.
  Josef Brogli, mentor, Hotel Management School Belvoirpark, Zurich
• With a detour via the moon to the kitchen
  And yet no astronomical dimensions are required for the HACCP concept
  Denise Kistler, hygiene / QMS consultant and auditor, Labor Veritas AG, Zurich
• Small but virulent!
  Good hygiene practice is at stake against food-associated viruses in the first place
  Jürg Schmid, Department Head Biology, Health Department, Office for Consumer Protection and Veterinary Affairs (AVSV), Cantonal Laboratory St. Gallen
• If something makes you allergic …
  What a gastro-allergen concept and its implementation could look like
  Dr. Daniel Imhof, canton chemist of the original cantons, laboratory of the original cantons, Brunnen
• From the point of view of the canton chemist
  What the enforcement officers observe and how they set the priorities within the framework of self-regulation
  Dr. Rolf Etter, Cantonal Chemist, Cantonal Laboratory Zurich

Hygiene conference 2012

• Dating: drawing the line between sense and nonsense
  What is required?
  Daniel Saurenmann, Head of Inspection, Cantonal Laboratory Zurich
  Dating: sense and nonsense!
  Patrick Honauer, CEO, axisBildung, Bülach
• Cleaning – bring your knowledge up to date
  Everything that counts as basic cleaning knowledge today
  Doris Scheiwiller, trainer, Diversey, Münchwilen
• Where the pepper grows
  What are the food safety risks behind the spices?
  Roger Flury, Head of Quality Management, J. Carl Fridlin Gewürz AG, Hünenberg
• Something that takes a long time …
  The industry guideline is a long time coming, but self-regulation must still be implemented
  Anton Pfefferle, Head of Training, Hotel Management School Belvoirpark, Zurich
• Workshop kitchen
  What you need to know about quality assurance in low-temperature cooking processes
  Rolf Caviezel, Managing Director, freestyle cooking GmbH, Grenchen
• Consequences of the reporting and information obligations
  Which food law requirements have to be met with regard to communication
  Daniel Saurenmann, Head of Inspection, Cantonal Laboratory Zurich

Hygiene conference 2011

• Critically questioned concepts and constructions with regard to hygiene
  The infrastructure often sets tight limits to the optimization of hygiene. Why are hygiene standards not enforcing?
  Klaus Mosimann, Managing Director, GaPlan GmbH, Würenlingen
• Legionella breeding in the in-house water system
  Legionnaires' disease is not only a disease for legionnaires, but also hotel guests
  Dr. Sylvia Gautsch, Head of the Microbiology Laboratory, Basel Cantonal Laboratory
• Cookware, cutlery, cling film …
  Where are the risks with the consumer goods? How does the restaurateur fulfill his duty of care?
  Dr. Gregor McCombie, Cantonal Laboratory Zurich
• Prevention through cultural understanding
  Innate behaviors can become a hygiene risk
  Reto Thörig, Head of Hotel Industry, Human Resources & Operations, University Hospital Basel
  
• Dinner is served!
  But what is allowed and what is not allowed on the plate? And how far can the landlord go when promoting his latest creation?
  Dr. Rolf Etter, Cantonal Chemist, Cantonal Laboratory Zurich
• EHEC – a location assessment for restaurateurs
  How can enterohaemorrhagic Escherichia coli be integrated into an HACCP concept?
  Prof. Dr. Roger Stephan, Head of Institute, Institute for Food Safety and Hygiene, University of Zurich

… and so on