Reduce from contamination risks in-line the personal and

With the years food production became ever more complex and - preparation. By the introduction of dried and cooled food the need at stricter contaminating inspection procedures grew. EUROPEAN UNION undHACCP guidelines led to a substantial improvement of food production. The new stricter regulations require however still larger mikrobielle Kontrolle.Ein important step in a risk-based contaminating supervisory routine are the distance of Krankheitserrgern before the penetration into a critical range. Special products - like the permanent ground of basan - prevent that the majority of the pathogens and the contamination material penetrate into critical hygiene ranges.

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