Fachwissen zur Lebensmittelsicherheit

HACCP validation: The blind spot that certification can cost you

HACCP validation: The blind spot that certification can cost you

HACCP
Validation
Verification
Audit Preparation

Many companies have a HACCP system — but no validation. Find out why this is critical in an audit and how to do it correctly.

Audit preparation: Why many companies fail

Audit preparation: Why many companies fail

Audit
Audit Preparation
IFS
BRCGS
QM Systems

Audit preparation in the food industry: typical mistakes, real requirements and how companies prepare effectively in practice.

Food safety culture simply explained

Food safety culture simply explained

Food Safety Culture
Food Safety
QM Systems
Risk Management
Audit

What is food safety culture? Definition, legal requirements and why behavior is critical to food safety.

What is HACCP? Explained simply

What is HACCP? Explained simply

HACCP
Audit
Risk Management
Food Safety
QM Systems

HACCP simply explained: Meaning, structure and why a HACCP system alone is not enough. Practical for food companies.

Publications & Technical Papers

Practical experience — passed on in specialist literature, training courses and contributions on food safety.

Dr. Andrea Dreusch

Director Food Safety Senior Experts, Microbiologist & Food Safety Expert

With decades of experience in audits, quality management and crisis situations, she combines scientific principles with operational practice. Her publications make complex topics such as HACCP, food safety culture and risk analysis understandable and directly applicable. For companies that not only pass certifications, but also want to sustainably improve their systems.

Hygiene and microbiology

A guide for food processing companies and their employees to better understand hygiene and microbiology.

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Dr. Andrea Dreusch is a microbiologist and has been studying food in his own microbiological laboratory for almost two decades. As a consultant, she has analysed inadequate hygiene results together with companies. As an auditor, she is experienced in looking at and identifying sources of error. As a trainer, she shows employees where and how something must and can be done. She is a recognized expert in food safety. Dr. Andrea Dreusch works as a consultant, auditor and trainer for many medium-sized companies and for corporations. She is head of Food Safety Senior Experts.www.cp-management.de CPM Unternehmensberatung Lebenssicherheit

Author: Andrea Dreusch

Hygiene and microbiology
Allergens — compact and understandable

A guide for food processing companies and their employees to better understand allergens and their dangers.

This book is intended for all employees in food processing companies. It provides a compact overview of allergens, their effects and the necessary measures in companies.

The book is illustrated with numerous vivid graphics. The book is suitable for allergen training and basic instructions.

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Allergens — compact and understandable