Quality, Allergens & Additives

Safe & hygienic

From purchasing to serving.

Food safety is our top priority. Already during the purchasing process we make sure to have reliable partnering companies, when preparing meals up to handing them out we apply numerous hygiene regulations.

Our in-house ecotrophologist (home economist and nutritionist) is our specialist for all matters pertaining to the areas of hygiene, food safety and nutritional physiology. Our employees are regularly trained by her and/or by invited specialists in any issues regarding hygiene, food preparation and allergen management at kitchens and serving counters.

There are regular internal hygiene audits. In addition to that, there is an external inspection carried out by the competent food control authority. During this control, the condition of the facilities, the food preparation, the documentation of cleaning and hygiene schedules as well as the temperature lists are checked. Thanks to regular visits with our suppliers, we also know the production conditions of our retailers on site.

Using our HACCP and hygiene concept, we ensure that our employees at our student restaurants and cafeterias are working on a high level in terms of hygiene. In doing so, we adhere to the current recommendations and standards. This includes, for instance, a good personal hygiene, including, among others, wearing clean work clothes in addition to complying with the rules of conduct concerning hygienic working, or also regular monitoring for pest infestation provided by external specialists. The preventive HACCP system serves to check operating processes for any potential hazards and risks. Critical points and limit values are defined (for instance a minimum temperature and minimum cooking time when cooking meat and fish dishes) and monitored on a daily basis. In case of deviations, this allows us to take countermeasures at an early stage – thus preventing hazards from arising in the first place.

Allergens & Additives

Customers suffering from food intolerances or allergies are at any time welcome to contact the respective student restaurant management with questions concerning ingredients.

An elaborate allergen management is a prerequisite for reliably labelling the food we offer. Such management encompasses numerous areas of our everyday work: from the detailed registration of allergenic ingredients in our merchandise management system via the preparation in the kitchens strictly according to recipes, the avoidance of cross-contaminations during the preparation process, up to serving the food and correctly presenting it on the menu. Our employees are regularly trained in that respect.

The allergen data is based on information we receive from the producers and suppliers. Due to the product diversity offered by the manufacturers it is possible that cross-contamination might occur and that the products might also contain minor amounts of ingredients that are not listed. Furthermore, by way of precaution, we would like to point out that we surely do our best to prevent it, but that generally when running a student restaurant kitchen the possibility of a cross-contamination and product contagion cannot be completely ruled out. Therefore it is not possible to guarantee the complete absence of allergens.

When planning the menu we attribute great importance to quality and freshness. Already during the purchasing process, we try to buy products containing no additives, such as flavour enhancers. We have completely banished from our range of products offered all food containing azo dyes criticized for impairing activity and attention in children. In all our foods offered we identify all the additives required to be identified by legislative authorities.

  • Additives
    • 1 containing colouring agent
    • 2 containing preserving agent
    • 3 containing antioxidant agent
    • 4 containing flavour enhancer
    • 5 sulphurated
    • blackened
    • 7 waxed
    • 8 containing phosphate
    • 9 containing sweetener
    • 10 containing phenylalanine
  • Allergens
    • 13 crops containing gluten
    • 14 crustaceans
    • 15 eggs
    • 16 fish
    • 17 peanuts
    • 18 soy
    • 19 milk / lactose
    • 20 edible nuts / nuts
    • 21 celery
    • 22 mustard
    • 23 sesame
    • 24 sulphite / sulphur dioxide
    • 25 lupine
    • 26 molluscs