The process-, handling- and staffhygiene in a meat products plant in south germany was controlled. The material for examination were boiled sausages and machines that were tested for the indicator germs bioburden and Enterobacteriaceae. Because of an existent problem with Lactobacillaceae, these bacterial family was also included in the analysis. The abidance and achievement of quality objectives was verify with observations within the factory during the sampling. As a source of contamination the sausage-separator was detected. Through observations within the factory during the sampling, it stood out that especially the cleaning-management was suboptimal. As an example before production start, thus on freshly cleaned equipment, still clearly sausage residues were recognizable beneath the knifebar of the sausage-separator. Therefore the hygiene- and cleaning management should be changed in matters of frequency and thoroughness. The main focus should rely on the education of the employees.

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