Frequently asked questions (FAQs)
From when must allergens be declared as an ingredient on pre-packaged food?
According to Regulation (EU) 1169/2011, substances that cause allergies or intolerances must be indicated on pre-packaged foods. The threshold levels listed below, which are also used by official surveillance…
Which parameters should the hands of personnel be tested for?
The examination of the total germ count from hand swabs is not a suitable parameter for assessing the hygiene status, even after cleaning and disinfection, because the natural skin flora is not removed by hygienic hand…
Are wheat proteins and peanut oils allowed to be used in cosmetics?
Allergies to wheat and peanuts are generally known in food products. However, skin contact with these substances can also lead to the development of corresponding allergies. For this reason, the EU has regulated the use…
For which food categories are there DGHM recommendations?
Recommendations include e.g. mozzarella, brined cheese, raw meat, meat products, casings, fish and fish products, soft and shellfish, instant and dried products, ready meals, prepared dishes, delicatessen products,…
Forwhichdrinkingwatersamplingisaccreditedsamplerneeded?
Owners of a water supply facility (including private water supply) are required to have the water tested according to §14 of the Drinking Water Ordinance 2001. Examinations including sampling may only be carried out by…
Who is required to test for legionella?
An examination for legionella in drinking water installations is required when all of the following points are met: Presence of a large system for drinking water heating (= flow-through water heater with a content of…
In which chapters of the European Pharmacopoeia are microbiological criteria for non-sterile pharmaceutical dosage forms included?
Microbiological criteria are included in several chapters of the Ph.Eur. Chapter 5.1.4 contains the acceptance criteria for non-sterile dosage forms (Table 1) as well as for raw materials used in their production (Table…
In which foods can EHEC/STEC/VTEC be found?
Frequent detections occur, for example, in raw milk, fresh meat, spreadable raw sausage, soft cheese, leafy vegetables, and sprouts. Meat from ruminants and game is more frequently contaminated than pork.
In which foods can Listeria monocytogenes be found?
Commonly contaminated are, for example, raw milk, raw milk cheese, semi-hard cheese, ready-to-eat sausages, pre-sliced cooked sausages, spreadable raw sausages, sliced packaged fruits or salads (ready-to-eat products),…
In what form and from when will the results of food monitoring inspections in Lower Saxony be published? What does the hygiene barometer look like?
The publication is made in the form of a hygiene barometer, but also detailed contents of the inspections should be accessible to the citizens. Further information can be found at www.ml.niedersachsen.de
Is identification always necessary if microorganisms grow in a cosmetic product?
The detection of germs in a cosmetic product always requires special attention. Contaminated raw materials, deficiencies in manufacturing, or even contamination of packaging materials can be causes. Regardless of the…
Is the GMP standard ISO 22716 mandatory for cosmetic companies?
Art.8 of the EU Cosmetics Regulation stipulates that the manufacturing of cosmetic products must comply with GMP. Furthermore, the standard has quasi-legal status as it was published in the Official Journal of the EU…
Mustasafetyassessmentbeavailableforeachcosmeticproduct?
According to Article 10 of the EU Cosmetics Regulation, a safety assessment is required for cosmetic products. This must be carried out by a suitably qualified person before the product is placed on the market. As part…
DoIneedtoprovideanutritionallabel?
According to Article 9 (1) (l) in connection with Article 55 of Regulation (EU) No 1169/2011 (FIC), a nutrition declaration has been mandatory on pre-packaged foods since 13.12.2016. Exempt from the mandatory nutrition…
Do allergens also have to be identified in loose goods?
Yes, the obligation to indicate allergens as per Annex II of Regulation (EU) No. 1169/2011 (FIC) also applies to non-prepacked foods. The German legislator has regulated additional national provisions for allergen…
Recall due to microbiological results?
If, for instance, an examination for food safety criteria according to Regulation (EC) No. 2073/2005 provides unsatisfactory results and also taking into account Article 14 of Regulation (EC) No. 178/2002 it is…
Do you have questions about the new EU Control Regulation No. 2017/625?
The EU Commission has published 36 questions and answers regarding the aforementioned regulation. These provide a good overview of interesting issues. Further information can be found at: ec.europa.eu
Are preservation stress tests required for cosmetics?
The purpose of the preservation challenge test is to confirm that the cosmetic product, when used as intended, prevents microbial growth and is thus microbiologically stable. However, it should be noted that…
Why is EHEC/STEC/VTEC so dangerous?
Certain toxin-producing strains of E.coli can cause diarrhea and more severe illnesses in humans, such as hemolytic uremic syndrome (HUS). Kidney failure and even death can result from this condition.
Why is Listeria monocytogenes so dangerous?
Listeria monocytogenes can easily overcome anatomical barriers in the body and, for example, penetrate the intestines, the blood-brain barrier, or the placenta without any problems. For those affected by listeriosis,…
Why are stress or challenge tests with Listeria monocytogenes necessary?
These tests provide a statement about whether Listeria monocytogenes can multiply in the food. This statement is very important for manufacturers of ready-to-eat, perishable foods for two reasons: As part of their duty…
Why are environmental investigations necessary?
Environmental investigations help to assess the internal hygiene status. They allow hazards to be recognized and preventive measures to be initiated for the production of hygienically impeccable food. The obligation for…
Why is a qualitative salmonella test always performed on food?
Since no minimum infectious dose can be determined for Salmonella, the absence of Salmonella is required in ready-to-eat foods. As a food safety criterion according to Annex I Chapter 1 of Regulation (EC) No. 2073/2005,…
What does sensory analysis mean?
In a simple descriptive sensory test, the food is checked for conformity with general consumer expectations based on appearance, smell, and taste. The test can be used alongside other studies to determine the shelf life…
What does the Best Before Date (BBD) mean?
The best-before date of a food product is defined in Regulation (EU) No. 1169/2011 (Food Information Regulation, FIR) as the date until which the food retains its specific properties under proper storage conditions. The…
What is included in Listeria monitoring?
The examination for L. monocytogenes must be carried out both on equipment with food contact and in production areas without direct contact. Particularly hard-to-reach areas, porous, uneven materials, water…
What should be considered when conducting stress or challenge tests with Listeria monocytogenes?
A technical guideline (EURL Lm TECHNICAL GUIDANCE DOCUMENT for conducting shelf-life studies on Listeria monocytogenes in ready-to-eat foods) was published by the EU Commission, which describes the procedure for…
What is the RASFF?
The abbreviation stands for "Rapid Alert System for Food and Feed". It is an EU-wide rapid alert system for food, feed, and consumer goods of the European Commission. The RASFF was launched in 1979 and enables the…
What is ALS?
The abbreviation stands for "Arbeitskreis Lebensmittelchemischer Sachverständiger der Länder und des Bundesamtes für Verbraucherschutz und Lebensmittelsicherheit," which translates to "Working Group of Food Chemistry…
What is the ALTS?
The ALTS is a panel of experts at the federal-state level. The abbreviation stands for “Working Group of Experts on Food Hygiene and Food of Animal Origin.” The panel consists of representatives from official testing…
What is BEFFE?
The term "connective tissue protein-free meat protein" (abbr: BEFFE) is defined in the guidelines for meat and meat products. It is considered a measure for the pure muscle meat content in a meat product. The guidelines…
What is the Food Hygiene Regulation?
The German regulation on requirements for hygiene in the production, treatment, and marketing of food (LMHV) applies in addition to European hygiene law. It regulates, for example, the supply of small quantities of…
What is the FIR?
Regulation (EU) No 1169/2011 is also known as the Food Information Regulation (FIR). It governs any information that concerns food and is made available to the end consumer. It includes, among other things, requirements…
What is the training required under Section 4 of the Food Hygiene Regulation (LMHV)?
Training in accordance with Section 4 of the Food Hygiene Regulation (LMHV) is a legally required instruction for all persons who work with perishable foods but do not have the relevant vocational training, in order to…
What is Regulation (EC) No 1223/2009?
The Regulation (EC) No 1223/2009 is the overarching EU cosmetics regulation. It contains rules that every cosmetic product must meet in order to be placed on the market in the EU. The aim of the regulation is to achieve…
What is Regulation (EC) No 2073/2005?
The Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs establishes sampling frequencies and microbiological limits (process hygiene and food safety criteria). It is directed at food business…
What is Regulation (EC) No. 852/2004?
The Regulation (EC) No. 852/2004 on the hygiene of foodstuffs is the general European hygiene regulation. It includes basic rules for the hygienic production of food. The annex provides specific details such as…
What is a CCP?
A critical control point (CCP) is a step or stage in food production where it is possible and essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
What is an HACCP concept?
A system to ensure food safety. It is based on the principles of hazard analysis and the control of critical control points (CCPs). These principles are established in a document of the Codex Alimentarius, as well as in…
What is Listeria monitoring?
Listeria monitoring refers to the targeted sampling of processing areas and equipment for L. monocytogenes in a food establishment and its documentation. The goal is to detect and eliminate persistent strains of…
What is environmental monitoring?
A regularly conducted sampling to record the company's internal hygiene status. The monitoring can include, for example, the inspection of personnel, facilities and equipment, indoor air, and water used in production.
What is an instruction according to the Infection Protection Act?
Persons employed in kitchens of restaurants and communal catering facilities, and employees from food companies who come into contact with the following foods: meat, milk, fish, delicacies, salads, egg products, ice…
What is basic HACCP training?
Basic HACCP training teaches the legally required fundamentals of the HACCP concept (Hazard Analysis and Critical Control Points) for making food safer by systematically analyzing and controlling potential hazards…
What is hygiene training according to DIN EN ISO 22716 (Cosmetics GMP)?
Hygiene training in accordance with DIN EN ISO 22716 (Cosmetics GMP) (Good Manufacturing Practice) provides cosmetics companies with the necessary knowledge about good manufacturing practices to ensure the safety,…
What is a "primary ingredient" within the meaning of the FIR?
The "primary ingredient" of a food product is the ingredient that makes up more than 50% of the food product or the one that is usually associated by the consumer with the name of the food product and for which a…
What is Fipronil?
Fipronil is a biocide and acts as a highly toxic insecticide against fleas, mites, lice, and roaches. It is used as a contact poison mainly in pet care products to prevent and treat infestations of parasites. Fipronil…
What is loose goods?
The term refers to non-prepackaged foods. This particularly includes foods that are sold loose, as well as foods that are packaged at the consumer's request at the point of sale and those that are sold immediately after…
What are contact samples?
Commercially available double-sided ready-to-use nutrient media suitable for pressing onto smooth surfaces. They are used, for example, for examining the aerobic mesophilic germ count (total germ count) and…
What are swab samples?
Sterile cotton swabs suitable for semi-quantitative testing for any germs in hard-to-reach areas and on non-smooth surfaces. This method allows the identification of numerous target organisms both qualitatively and…
What are microbiologically low-risk products in cosmetics?
The requirements for microbially low-risk products are described in the standard ISO 29621 "Guidelines for the risk assessment and identification of microbiologically low-risk products". These are products that, due to…