Food safety expertise
The crucial question about food safety culture isn't: Is there a system? Instead, it's: Does it work under time pressure, in daily operations, and without direct supervision? Are deviations reported promptly? Is a risk taken seriously? Are safe decisions still made even under pressure? This is precisely where Food Safety Culture truly begins.
World Hand Hygiene Day: Why proper hand hygiene in food businesses is crucial for product safety, auditability and infection prevention.
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 in the food industry: typical mistakes, real requirements and how companies prepare effectively in practice.
What is food safety culture? Definition, legal requirements and why behavior is critical to food safety.
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.
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.
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