As a food-service operator – and thus a firm that processes foods – we are aware of the great responsibility we have towards our millions of guests. Food safety is a matter of course for us.

Ongoing evaluations of our production processes leads to regular improvements, these improvements are incorporated into the Airest control program – as per HACCP (Hazard Analysis of Critical Control Points). The HACCP guidelines or maintenance of the “Good Hygiene Practice” are not just set out in theory, they are also actively implemented in practice every day.

Measures for Minimizing Hygiene Risks

• Strict internal and external hygiene controls
• Additional checks of the samples by renowned external laboratories: LUA and LVA (food testing institutes)
• Detailed documentation of all controls
• Precision checks of the chilling of supplied raw produce
• Continuous temperature measurement and automatic logging during the temporary storage of the ingredients
• Retained samples of the meals are kept for three weeks, to enable a microbiologic analysis in the event of a complaint
• Regular and binding training courses for all employees, plus motivational training for all those who hold a position of special responsibility in food processing

Food is a matter of trust, and we are your reliable partner!

We can confirm our hygiene standards with an HACCP certificate (Hazard Analysis of Critical Control Points) from the TÜV technical inspection agency.