Food safety expertise
Heat doesn't immediately make everything dangerous; it only reduces your safety margin. Here's why swab tests, cleaning, and the cold chain need closer scrutiny in summer.
"Plant-based" is internationally defined for the first time by ISO 8700:2025. This clarifies what companies must consider in the future when labeling and promoting plant-based foods.
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Stricter Listeria criteria, a new Packaging Regulation, and the Deforestation Regulation will impact the food industry almost simultaneously. The 11th Karlsruhe Food Symposium on September 30 and October 1, 2026, will provide expert insights.
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.
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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