Quality
Quality assurance for meal production and delivery is our core focus.
By continuous extension of our HACCP-programme (hazard analysis critical control points) we are striving for earliest detection, evaluation and monitoring of any potential health hazards. The self-monitoring concept starts at the entry point of food delivery and follows the chain: careful storage, preparation, production, transport up to the meal delivery. Hygienic protection takes place as well for the sections dish and facility cleaning and waste disposal.
The term 'production hygiene' represents permanent cleaning and desinfection routines and pest control activities.
We have implemented clear rules and a behavior codex, frequent trainings and safety clothing. The self-monitoring concept is checked, improved and updated on frequent bases. The realization takes place at our cafeterias, guided by our HACCP-manager, Mrs. Manuela Bruecker.
We maintain the dialogue with the official municipal authorities like the veterinarian and the food control units. By law these municipal bodies take spot samples and check restaurant and kitchen facilities in order to protect the clients.
Samples of every product will be stored for 7 days to have a complete documentation and history of activities.
In September 2004 the Studentenwerk Aachen received the recognized Quality Award of the German DIG Institute.
We do not proceed genetically modified food. We achieve a substantial environment-friendly waste reduction by delivering the leftover to either a pig fattening farm or a bio gas production company.
The fats will be recycled and used as lubricants. Waste separation like 'gruene punkt'-system, paper and glas is common practice at all our locations.