It is essential to follows strict guidelines in the catering industry. Guests can be sure that the Studierendenwerk Mannheim complies with all regulations.
A three-tiered system is implemented:
An internal position as hygiene representative has even been created to regulate and measure the hygiene at the Studierendenwerk: Jürgen Müller measures, documents, and teaches the workers on hygiene in the workplace.
The EU Regulation on the Hygiene of Foodstuffs applies to all branches that commercially produce, deal with, and bring to the market. A uniform-EU-wide hygiene standard is sought after.
Hygienic and high quality products to be provided to the students. We achieve this through internal measures and inspections. We are also inspected by responsible agencies as well as take part in regular workshops for our workers. Jürgen Müller is the responsible employee for these actions.
This system allows the responsible party to be proactive and avoid negative product changes as well as possible risks that may arise.
The time interval in which microorganisms double is dependent on nourishment, pH-value and temperature. Therefore hygiene, time, and temperature are all very important.