Hygiene measures - In each operation, the staff has now been trained to wash their hands and disinfect regularly. Disinfection is possible at various points in the respective facilities and has become a basic requirement.
The topic of hygiene will certainly remain a central issue. In general, there is currently an increased use of disinfectants. For this reason, food producers in particular should use an appropriate HACCP concept to prevent the possible risks of product contamination. It is therefore particularly important for food producers to deal with this issue in a timely and sustainable manner.