Services offered to Wilhelm Bannaski GmbH
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Company hygiene controls acc. LMHV Para 4 / HACCP
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Controls are carried out in regular intervals acc. to regulations for food hygiene (LMHV) and further regulations for food trade. These controls enable Messrs. Bannaski to observe and achieve a continuously good hygiene standard.
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Optical assessment of the state of hygiene in the company
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Assesment of hygiene measures
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Assesment of the way the hygiene measures are adopted by the staff
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Control of hygiene regulations
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Optical and microbiological cleaning-/desinfection control
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Microbiological and chemical product testing
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Sequence control with regard to manufacturing method
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Microbiological and chemical feed water test
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Registration of all claims and defects
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Consulting and training of staff if necessary
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Evaluation and analysis of the test results incl. measures for improvement
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Control and effectivity of the improvement measures Defect identification
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Staff Training acc. DIN 10514
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To achieve the intended best results in quality in the company the personnel engaged with Messrs. Bannaski is regulary trained and advised with regard to hygiene measures to be taken to achieve best hygiene standards. Training lessons are mutually agreed and supported by film material. Relevant documentation is handed over to the personnel after the lessons.
Basic subjects for training are:
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Law for protection against infection
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Product and manufacturing hygiene
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Cleaning and desinfection
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