D I OS NA
Reaching your goal
more safely with hygiene Today more than ever, hygiene measures play an almost overriding role in both private and professional contexts. In the area of food production, large companies and operations must look beyond personnel hygiene to production hygiene to manufacture safe products. Comprehensive hygiene management is essential in this regard. In this context, a shortage of skilled personnel, higher demands on productivity and efficiency, and short time working also present the bakery industry with special challenges.
C
ompanies like Diosna Dierks & Soehne have
In the context of the above-mentioned focal
broadened their scope to be able to provide
points, consulting in the area of hygiene
an extended service portfolio in addition to
management, including HACCP testing also
their well-known machines and systems for pre-
supports Diosna customers in drawing up
dough, kneading and mixes. In addition to food
cleaning plans and using the right cleaning
technology and analysis services, this portfolio
agents. Environmental and swab samples as
also offers advice on hygiene management issues.
well as air sampling can also be carried out and
Diosna roughly divides hygiene management
a hygiene concept drawn up based on this. In
into the three sub-areas of personnel hygiene,
addition, Diosna offers consulting services to
operational hygiene and process hygiene.
ensure that hygiene regulations, such as EU Regulation 852/2004 and the German Food Hygiene Regulation, are implemented safely in the plants. The comprehensive range of services is complemented by the latest developments in the field of hygienic design plant engineering.
Hygiene in production - What does hygienic design mean? The challenges in the context of hygiene management are not only faced by food-producing companies. Machine and plant manufacturers must Diosna Wendel Mixer of the Hygienic Design Line (WH series)
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