- Site inspection and recording of current hygiene status:
- Identify weaknesses
- Identify gaps when measured against the HACCP standard
- Determine the need for action regarding staff
- Determine the critical control points
- Draft individual check-lists for the company such as:
- temperature monitoring of foodstuffs requiring cooling
- goods inwards inspection
- BBD monitoring cold storage / dry warehousing
- retained samples
- temperature monitoring at food serving location
- pest control
- Draft individual cleaning and disinfection plans with free selection of products
- Set dishwasher/glass-washing machine*
- Determine water hardness and conductance
- Review washing and rinsing temperatures
- Conduct test wash of dishwasher and review results
- Training for staffs
- Document service performance in accordance with DIN 10510
- Calibrate dosing system for Dr. Becher products**
- Economic viability analysis on request
- Provide documentation for follow-on staff instruction
- On-the-job briefing and handover of hygiene concept to the person responsible including modifiable files, with the aim of:
- adapting hygiene concept to changes made by the person responsible for hygiene
- duplicating documents for your own facility
*payable bookable
**for reasons of product liability, the dishwasher or glass-washing machine can only be set up with Dr. Becher products.