Guidelines of our dining services

  1. We meet the requirements and wishes of our guests through diversity, flexibility and a friendly service within the framework of economic goals. We enable a pleasant as well as relaxing stay in our locations.
  2. We process food of high quality and freshness in our contemporary equipped kitchens. The priority in all our decisions is always quality at a reasonable price.
  3. The entire production process is subject to a strict, precisely documented hygiene concept.
  4. Questions of ecology, animal welfare and species protection have a high priority in all purchasing decisions and production processes.
  5. We work with partners who have proven qualifications and guarantee the traceability of the products to the producer.
  6. Fairness towards our business partners is always a priority.
  7. We attach great importance to the quality and safety of our food. In the interest of our customers, we act without compromise.
  8. When selecting products, we look for fairly traded and regional goods.
  9. Our employees are responsible for the success of our operations. We are committed to their training and further education. We want to create sufficient training places for all professions in our industry.

Stay clean: Hygiene measures at the Studierendenwerk Dortmund

From the receipt of goods, to the preparation of food, to the washing of plates - hygiene has a particularly high priority for us. In order to constantly maintain our high standard of hygiene, it requires a comprehensive concept that is both externally reviewed and internally developed. Our HACCP concept (Hazard Analysis and Critical Control Points) therefore includes all critical control points in order to control microbiological hazards through good hygiene practices and standardised procedures in accordance with the Food Hygiene Regulation (EC) No. 852/2004.

Internal self-control system according to HACCP

By means of an internal control system, critical points are continuously checked and documented daily by means of checklists. This ensures that all activities from regular hand washing to the prescribed heating and cooling temperatures are meticulously adhered to. The documentation makes deviations directly visible, which means that improvements can be initiated more quickly. In addition, specified requirements are verified every six months during inspections by TÜV Süd.

In order to guarantee the hygiene requirements of all production steps, we have anchored criteria in our food safety manual that are constantly optimised. Relevant areas are, for example:

  • Food hygiene
  • Personnel hygiene
  • Industrial hygiene
  • Food storage

Staff training

We place special emphasis on keeping all staff members up to date on legal and internal hygiene requirements. As an important instrument of quality assurance, all employees of the refectories and cafeterias are therefore trained at regular intervals, for example on the Infection Protection Act.

Retention samples

To ensure the microbiological quality of our food, we take samples of our food every day in accordance with DIN standard 10526. These are kept frozen for a fortnight. In the event of any irregularities, we can quickly and reliably clarify the matter on the basis of microbiological analyses of the retained samples. For even more safety, selected foodstuffs are also continuously tested by laboratory analyses within the framework of inspections by TÜV-Süd.