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<feed xmlns="http://www.w3.org/2005/Atom">
    <link href="https://www.hupfer.com/en/hupfer-news/?sAtom=1" rel="self" type="application/atom+xml" />
    <author>
        <name>Hupfer</name>
    </author>
    <title>Blog/Atom feed</title>
    <id>https://www.hupfer.com/en/hupfer-news/?sRss=1</id>
    <updated>2026-05-04T08:58:59+02:00</updated>
    
        <entry>
            <title type="text">Interview: Björn Freitag and Niklas Hues</title>
            <id>https://www.hupfer.com/en/blog/detail/sCategory/112/blogArticle/87</id>
            <link href="https://www.hupfer.com/en/blog/detail/sCategory/112/blogArticle/87"/>
            <summary type="html">
                <![CDATA[
                
                                            He is Germany&#039;s second-best young chef in 2025: Niklas Hues. And already today, a piece of his professional dream is coming true: After winning the Hupfer Münsterlandgabel award, things moved quickly for him – right into Michelin-starred gastronomy with Björn Freitag at the &quot;G...
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            </summary>
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                 &amp;nbsp; 
 Promoting and challenging young chefs 
 He is Germany&#039;s second-best young chef in 2025: Niklas Hues. And already today, a piece of his professional dream is coming true: After winning the Hupfer Münsterlandgabel award, things moved quickly for him – right into Michelin-starred gastronomy with Björn Freitag at the &quot;Goldener Anker&quot; restaurant in Dorsten. In this interview, Niklas Hues and his boss Björn Freitag talk about what it takes for young talent to progress and the role that passion, leadership style, and work processes play. 
  Editorial:  Mr. Hues, what drew you to the stove? 
  Niklas Hues:  It was classic - towards the end of my school days, I no longer wanted to just sit in class. I wanted to do something with my hands. After two weeks of internship at &quot;Trüffel und Bohne&quot; in Rhede, it was immediately clear: this is for me. The appreciation for the product, the love for the ingredients – I experienced that from the beginning and it still accompanies me today. 
  Editorial:  What motivated you to move into Michelin-starred gastronomy? 
  Niklas Hues:  If you practice a craft with passion, you should also be interested in doing so at the highest possible level. I&#039;ve always had an enthusiasm for Michelin-starred gastronomy: cooking at the highest possible individual level for me – that&#039;s my goal. 
  Editorial:  Mr. Freitag, how did you become aware of Niklas? 
  Björn Freitag:  We met for the first time at a competition in Ahaus. I thought he was amazing then. But not just Niklas – I saw many people his age who performed incredibly well. I know it&#039;s different in some vocational schools. 
  Editorial:  Mr. Freitag, what is important when selecting your employees? 
  Björn Freitag:  For me, the person counts. The team and the new employee must fit together. The young person needs that certain gene within them, that concentration, that desire to always work at the same high quality level. We cannot afford fluctuations. You have to be 100 percent committed – or choose a different profession. 
  Editorial:  You rely on a rather anti-authoritarian leadership style. Not a matter of course in Michelin-starred gastronomy. 
  Björn Freitag:  I&#039;m not a fan of shouting in the kitchen. If I were to really tell someone off, I wouldn&#039;t be able to sleep at night. Not out of fear of losing them, but because I believe: if mistakes happen, you discuss them calmly. For me, it&#039;s important: every employee must be able to develop and contribute their ideas. We feel like a big family here, and that is the basis for our cooperation. 
  Editorial:  Mr. Hues, how important are well-thought-out logistics solutions for transport, storage, and organisation to you? 
  Niklas Hues:  For me, food is naturally the priority. But I am absolutely aware that this precision and working at the highest level are only possible if all processes are perfectly organised. Only with an optimised workflow can we get the best out of every product. 
  Editorial:  Mr. Freitag, you have been continuously awarded a Michelin star since 2001. How has Michelin-starred cuisine developed during this time? 
  Björn Freitag:  In the past, everything was very focused on luxury products. Today, the approach is different. You can also make a simple carrot the star. Today we make a trio of celeriac – in the past, it only went into the sauce. Today, the monetary value of a product is less in focus than what you can get out of a seemingly simple product. That&#039;s what we can still surprise with today. 
  Editorial:  Mr. Hues, you already contribute your own ideas to the menu. Where do you get your inspiration? 
  Niklas Hues:  I actually think about food all day long, considering what might go together. Often it&#039;s also things I want to try out because I&#039;m interested in the result. Curiosity drives me. One result of this is our current main meat course: corn-fed duck breast with cherries and beetroot. Of course, it makes me proud that my idea is accepted and implemented in such an environment. 
  Editorial:  Mr. Freitag, what do you wish Niklas for his career? 
  Björn Freitag:  Above all, consistency - and that he never loses his hunger for new input. You have to stay true to your line, but at the same time always be open to innovations. It&#039;s a balancing act between tradition and progress. Like here at the Goldener Anker, which we have been representing in Dorsten for so long – first good bourgeois, then finer and since 2001 with a Michelin star. 
 Thank you for the interview! 
  In the photo:  
 Visiting the Goldener Anker with Niklas Hues (right) and Björn Freitag in the show kitchen, known from television, directly next to the dining room. Both were pleased about the small thank you from Hupfer, the VARIOCART, which they will use in continuous hard use in their Michelin-starred gastronomy. 
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            </content>

                            <updated>2026-01-06T00:15:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Experience expert knowledge at Hupfer: Five daily specialist presentations at...</title>
            <id>https://www.hupfer.com/en/hupfer-news/experience-expert-knowledge-at-hupfer-five-daily-specialist-presentations-at-internorga-2025</id>
            <link href="https://www.hupfer.com/en/hupfer-news/experience-expert-knowledge-at-hupfer-five-daily-specialist-presentations-at-internorga-2025"/>
            <summary type="html">
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                                            Hupfer presents a versatile lecture programme at Internorga 2025, offering five high-calibre specialist presentations daily on important topics of commercial kitchen logistics. Sustainability, efficiency and digitalisation are the focus topics. We do not present individual pro...
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            </summary>
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                 Hupfer presents a versatile lecture programme at Internorga 2025, offering five high-calibre specialist presentations daily on important topics of commercial kitchen logistics. Sustainability, efficiency and digitalisation are the focus topics. We do not present individual products, but rather consider the entire logistics cycle. From 14th to 18th March, visitors can gain practical insights into application-oriented solutions and projects at stand B6.428. The daily lecture programme: 11:00 am: &quot;Food Service 2.0 - Innovations from the University Hospital Tübingen Case Study&quot; Using the example of the University Hospital, MenüMobil Food Service Systems GmbH demonstrates what challenges can arise in a project and how these were mastered with different regeneration techniques. 12:00 pm: &quot;More Efficiency, Less Consumption: Conserving Resources in Communal Catering&quot; The insight talk shows practical ways in which company catering operations can operate economically and ecologically despite rising energy costs, without losing sight of the human factor. 2:00 pm: &quot;Cold Chain Without Compromise: The New Standard in Cold Food Distribution&quot; The presentation conveys how facilities can optimise their cold food distribution while ensuring the highest safety standards in food logistics. 3:00 pm: &quot;Kibi Scada – The Smart Commercial Kitchen Control Centre&quot; Learn how the cross-manufacturer commercial kitchen control centre Kibi Scada from Weslink overcomes isolated solutions and enables intelligent networking of all devices. 4:00 pm: &quot;Goodbye Cold Room: How Refrigerated Food Distribution Transforms Your Hospital&quot; The presentation highlights the advantages of refrigerated portioning with the Coolport® system and shows how hospitals can optimise quality, hygiene and efficiency with it. As an efficiency enabler, Hupfer places special emphasis on tailored solutions that are oriented to the individual requirements of customers. Learn what makes a successful Hupfer project and how strongly we respond to customer wishes. Every project is different, and at Hupfer you will always find a competent contact person. Interested trade visitors are invited to attend the specialist presentations and seek advice from the experts. Stand B6.428 in Hall B6 provides the ideal platform for professional exchange. Visit us and let us convince you! 
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            </content>

                            <updated>2025-01-29T00:15:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">New Commercial Catering product catalogue is online</title>
            <id>https://www.hupfer.com/en/hupfer-news/new-commercial-catering-product-catalogue-is-online</id>
            <link href="https://www.hupfer.com/en/hupfer-news/new-commercial-catering-product-catalogue-is-online"/>
            <summary type="html">
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                                            Our new Commercial Catering product catalogue is now available. The more than 200-page reference book has a new look and provides a clear overview of our range of catering products.
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                 The newly designed info pages for individual products not only look good, but also provide everything worth knowing at a glance. You can look forward to product highlights such as our new shelving system, the improved tray/basket stacker or the trendy colour concept for TAWALU, ISOBOX and Mobis buffet trolleys. 
 &amp;nbsp; 
 The catalogue is now available as a download on our homepage ( link to download area ) including the corresponding price lists (valid from 1.5.2022 to 30.6.2022). 
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            </content>

                            <updated>2022-04-08T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Flood Disaster: Help from Hupfer</title>
            <id>https://www.hupfer.com/en/hupfer-news/flood-disaster-help-from-hupfer</id>
            <link href="https://www.hupfer.com/en/hupfer-news/flood-disaster-help-from-hupfer"/>
            <summary type="html">
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                                            The images of the flood disaster, which left behind the severe devastation in south-western Germany just a few weeks ago, are still present. They have left us dismayed and concerned. We would like to make our contribution to the reconstruction: specialized trade partners and c...
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                 The images of the flood disaster, which left behind severe devastation in south-western Germany just a few weeks ago, are still present. They have left us dismayed and concerned. Many gastronomic and medical facilities were extremely damaged or even destroyed. We would like to make our contribution to the reconstruction: specialized trade partners and customers in the regions affected by the floods can still notify us of their need for Hupfer products until the end of the year, and we will then work out individual offers at special conditions. 
 In addition, we would also like to support the local social food services with our products wherever damage has occurred. In this way, we hope to be able to provide fast and pragmatic help for those affected. 
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            </content>

                            <updated>2021-08-26T04:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Clarity at a glance: Status indicator for medical transport carts</title>
            <id>https://www.hupfer.com/en/hupfer-news/clarity-at-a-glance-status-indicator-for-medical-transport-carts</id>
            <link href="https://www.hupfer.com/en/hupfer-news/clarity-at-a-glance-status-indicator-for-medical-transport-carts"/>
            <summary type="html">
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                                            Is the cart full or empty? Are the goods inside clean or non-clean? Is the cart intended for outward or return transport? The new status indicator for medical carts puts an end to the guesswork.
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                 Is the cart full or empty? Are the goods inside clean or non-clean? Is the cart intended for outward or return transport? 
 The new status indicator for medical carts puts an end to the guesswork. The high-quality stainless steel panel has two coloured areas (green and red) that clearly indicate the status of the cart. 
 What the colours mean is up to you: green/red could stand for clean/non-clean, empty/full, outward/return or other statuses.    In addition to the two coloured areas, the display also has laser-engraved symbols, for example so that it can be easily used by people who have trouble telling red from green. 
 The status indicator is resistant to disinfectants and suitable for use in washing devices. It measures 120 x 55 mm in the familiar high-quality, hygienic design and is now available as an option for all Hupfer medical transport carts. 
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            </content>

                            <updated>2021-05-05T07:45:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">A drive for innovation in the midst of a crisis: Outstanding company catering...</title>
            <id>https://www.hupfer.com/en/hupfer-news/a-drive-for-innovation-in-the-midst-of-a-crisis-outstanding-company-catering-from-hupfer</id>
            <link href="https://www.hupfer.com/en/hupfer-news/a-drive-for-innovation-in-the-midst-of-a-crisis-outstanding-company-catering-from-hupfer"/>
            <summary type="html">
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                                            Simply order your meal online, take your personalised tray, and enjoy perfectly cooked, hot food: Hupfer’s company catering system, which has been used at our headquarters in Coesfeld for years, has proved particularly effective during the Covid-19 pandemic.
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                  Simply order your meal online, take your personalised tray, and enjoy perfectly cooked, hot food: Hupfer’s company catering system, which has been used at our headquarters in Coesfeld for years, has proved particularly effective during the Covid-19 pandemic. The system relies on the flexible preparation of individually trayed dishes using induction technology. This means that it can also be used in buildings without their own production kitchen, around the clock. You can find all information about Hupfer company catering  here .   
  Since the system works in an entirely contact-free manner and meets the highest hygienic standards, our company catering model has now also been recognised by the initiative  Einfach machen  under the motto  Innovationsschub Krise  as a ground-breaking example of work organisation during the pandemic.  
   Einfach machen    is an association of decision-makers from politics, administration and business, as well as local associations and clubs, whose aim is to strengthen and further develop Westmünsterland as a business location. You can find out more about the initiative  here .  
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            </content>

                            <updated>2021-03-24T07:45:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Take a clear stand against droplets: Hupfer&#039;s new sneeze and spit guard made ...</title>
            <id>https://www.hupfer.com/en/hupfer-news/take-a-clear-stand-against-droplets-hupfer-s-new-sneeze-and-spit-guard-made-of-perspex-ensures-greater-hygiene-when-serving-food</id>
            <link href="https://www.hupfer.com/en/hupfer-news/take-a-clear-stand-against-droplets-hupfer-s-new-sneeze-and-spit-guard-made-of-perspex-ensures-greater-hygiene-when-serving-food"/>
            <summary type="html">
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                                            Hygiene is a central issue when serving food, and not just in the time of Corona. In Germany, strict regulations control how food is served in order to protect the food from droplets, for example. Not only when coughing and sneezing, but also when speaking, the smallest partic...
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                 Hygiene is a central issue when serving food, and not just in the time of Corona. In Germany, strict regulations control how food is served in order to protect the food from droplets, for example. Not only when coughing and sneezing, but also when speaking, the smallest particles are distributed in the room and, if there is no appropriate protection, they also settle on the food. 
 Hupfer’s new  sneeze and spit guard made of Perspex  is a useful addition to the selection of sneeze guards according to ISO 18865-4: The guard does not have to be laboriously assembled or permanently mounted at the food serving point , but can be simply set up directly at the serving point. 
 The dimensions of the guard can also cleverly be changed in no time at all as it can be used either horizontally or vertically, depending on what suits the respective serving situation better. 
 The guard is made entirely of Perspex, which not only ensures a simple, sleek design, but is also very easy to clean. Click  here  to go directly to the new product. 
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            </content>

                            <updated>2020-11-06T07:45:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Therma Dry wins the 2020 Cooking Award</title>
            <id>https://www.hupfer.com/en/hupfer-news/therma-dry-wins-the-2020-cooking-award</id>
            <link href="https://www.hupfer.com/en/hupfer-news/therma-dry-wins-the-2020-cooking-award"/>
            <summary type="html">
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                                            Just like last year, Germany&#039;s chefs and kitchen managers voted for the most successful food &amp; technology product innovations in the mobile catering market in 2020. Hupfer was proud to receive a gold medal for our dry-heated Therma Dry food serving system! 
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                 Just like last year, Germany&#039;s chefs and kitchen managers voted for the most successful food &amp;amp; technology product innovations in the mobile catering market in 2020. Hupfer was proud to receive a gold medal for our dry-heated Therma Dry food serving system! This is another remarkable award for Therma Dry to go alongside the Gold Innovation Award. 
 In the COOKING AWARD 2020, the three best products receive gold, silver and bronze in more than 20 categories. The nationwide survey is based on the database of new products compiled by the trade magazine Cooking and Catering Inside.  
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            </content>

                            <updated>2020-07-23T07:45:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">COVID-19: We are still there for you!</title>
            <id>https://www.hupfer.com/en/hupfer-news/covid-19-we-are-still-there-for-you</id>
            <link href="https://www.hupfer.com/en/hupfer-news/covid-19-we-are-still-there-for-you"/>
            <summary type="html">
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                                            Exceptional situations require exceptional measures. For us here at Hupfer the top priority is now to prevent further spread of the corona virus as far as possible and to maintain our production. This is why we have already taken a large number of preventive measures, which yo...
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                 Exceptional situations require exceptional measures. For us here at Hupfer the top priority is now to prevent further spread of the corona virus as far as possible and to maintain our production. This is why we have already taken a large number of preventive measures, which you can find out more about here. 
  We are regularly updating this news article.  
      *  *******************************Update 2 February 2021********************************        
 100 Percent Hupfer Power We are still here to serve you, just as we always are 
 Still strong: Even in these difficult times we are keeping to our promise – “We make work flow” – 100 percent and with no compromises. Specifically this means that we continue to be available for you without restrictions during the familiar opening times and with the same quick response times. As you can see the unmatched power comes about because every single “Hupferan” makes a vital contribution – naturally while observing social distancing guidelines. 
 Stay strong: We continue to be at your service and do everything to overcome this enormous challenge together with you. 
      *  *******************************Update 27.01.2021********************************        
 Trade association confirms adherence to occupational safety and health protection rules at Hupfer 
 The BG ETEM trade association assessed adherence to the Corona-protection measures during an inspection on 26 January accompanied by Hupfer employees Egbert Flück, Dirk Offer and Peter Burlage. The result of the inspection report was: 
 “At the time of the inspection, the company was able to present itself in a good light in terms of occupational safety and health protection. No defects were determined.” 
      *  *******************************Update 15th June********************************        
 The rules of conduct listed below continue to apply at least until 31st August. 
     *  *******************************Update 4th May********************************       
 Until 14th June inclusive, our rules of conduct continue to apply. This includes... 
 ...hand hygiene and spacing as a top priority  ...the spatial equalization of employees and working in divided zones  ...the temporal equalization of breaks, so that colleagues from different departments do not meet each other personally  ...the use of handover containers to transfer mail and other documents  ...the reduction of personal meetings or visits from outside the company to a minimum  This is to ensure that operations at Hupfer can continue despite the current situation.   
   ********************************Update 23th March*****************************   
 The rules of conduct for all employees at Hupfer have been extended with effect from 23 March. This includes that... 
 ......individual zones have been set up throughout the building, which are only entered by the employees working there. From now on members of a department actively step out of their personal zone in order to communicate with other employees. 
 ... the break times have been equalized so that employees from production and administration now spend their breaks at different times. The break rooms are additionally cleaned and disinfected between the respective groups. 
 ...external persons can now only enter the building up to the goods sluice. 
 In addition, the disinfectant dispensers in the transition areas (corridors / floors) will be extended throughout the entire building. All other measures (see below) will of course continue to apply. 
 ******************************************************************************** 
  Health and desocialisation:  
 
 Employees with health problems and critical functions in the company do their work in the home office 
 
 
 Social contact is kept to a minimum. Rules of conduct apply which stipulate a self-determined minimum distance of two metres to other people. This eliminates the need for internal meetings and visits where these requirements cannot be met. 
 
 
 Direct contact with suppliers at the incoming goods department is subject to increase hygiene regulations restricted (e.g. separate toilet for external third parties, required hand disinfection). 
 
  Procedures and guidelines:  
 
 A hygiene guide was given to all employees, which was also sent to the employees&#039; private addresses in order to ensure the necessary care in hygiene in the private environment as well. These include an increasing frequency of hand washing and disinfecting before/after meals and before/after meetings. 
 
 
 Employees returning from crisis areas must report before starting work and are placed in a 14-day quarantine 
 
 
 The serving of food was time-equalized, seats were arranged according to the above described distance rules, the supply of open cold meals was stopped. 
 
 Taking into account the current requirements of the government and the World Health Organization, together we are doing everything we can to remain able to deliver. 
 In case of any remaining concerns, please do not hesitate to contact us, we will be happy to answer your questions personally.  Here  you can find the right contact person for your request. 
 &amp;nbsp; 
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            </content>

                            <updated>2020-03-16T07:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Hupfer is a GGKA Best Partner in 2020/2021</title>
            <id>https://www.hupfer.com/en/hupfer-news/hupfer-is-a-ggka-best-partner-in-2020/2021</id>
            <link href="https://www.hupfer.com/en/hupfer-news/hupfer-is-a-ggka-best-partner-in-2020/2021"/>
            <summary type="html">
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                                            At this year’s Intergastra in Stuttgart, Germany’s trade association for catering and commercial kitchen equipment (GGKA) presented its Best Partner awards for the 17th time in recognition of the performance of its suppliers. The 80 members of the association were asked to sel...
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                 At this year’s Intergastra in Stuttgart, Germany’s trade association for catering and commercial kitchen equipment (GGKA) presented its Best Partner awards for the 17th time in recognition of the performance of its suppliers. The 80 members of the association were asked to select their best partners according to aspects such as technical design and quality, reliability, complaints handling, goodwill and sales policy. 15 prizes were awarded in each category. The evaluation takes place using an automated procedure; in order to avoid unrealistic awards, all the nominated suppliers had to have received a minimum number of ratings from trade dealers. 
 The stringent award procedure means Hupfer can be all the more pleased about first place in this year’s  logistics  category. 
 &amp;nbsp;“We have a good level overall among the suppliers,” said Rudolf Lacher, Chairman of the GGKA, as he praised the prize winners. He was pleased about the high level of participation from specialist dealers, which he said, “also underlines the importance of the Best Partner award in our industry”. 
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            </content>

                            <updated>2020-02-28T12:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Successful apprentices win “Münsterlandgabel 2020” prize</title>
            <id>https://www.hupfer.com/en/hupfer-news/successful-apprentices-win-muensterlandgabel-2020-prize</id>
            <link href="https://www.hupfer.com/en/hupfer-news/successful-apprentices-win-muensterlandgabel-2020-prize"/>
            <summary type="html">
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                                            For the 39th time, 24 apprentices from the cook, restaurant and hotel business training occupations competed for the coveted Münsterlandgabel (Münsterland fork) on Monday 27 January 2020. The competition for apprentices is run by the training organisation Köcheclub Münster e.V...
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                 For the 39th time, 24 apprentices from the cook, restaurant and hotel business training occupations competed for the coveted Münsterlandgabel (Münsterland fork) on Monday 27 January 2020. The competition for apprentices is run by the training organisation  Köcheclub Münster e.V.  and is sponsored by Hupfer. This year it was held in the  Restaurant Ackermann  in Münster Roxel. 
 The competition is held annually and helps gastronomy professionals come together to discuss their experiences. In addition, the competition gives interested members of the public a chance to see the highly developed skills of the apprentices in the Münsterland area. 
 This year Pascal Brinckwirth proved to be the cream of the crop of young chefs. His four-course menu impressed the jury and won him first place. The trainee chef is an apprentice at the  Gasthof Driland  in Gronau. Jan Klossek from the  Hotel Kaiserhof Münster  took first place in the category for hotel business specialists and Greta Traumann from  Großen Kiepenkerl Münster  was the winner among the restaurant specialists. 
 The participants were particularly pleased with the very special trophies. The high-quality trophies were created especially by Hupfer and are genuinely unique. 
  &amp;nbsp;  
  Image: Delighted with their Münsterlandgabel trophies: The three best-placed participants in the category for hotel business specialists, Jan Klossek, Hotel Kaiserhof, Cora van der Wolde, Ahauser Land- und Golfhotel and Lea Nienhaus, Parkhotel Wasserburg Anholt   (from right to left)  
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            </content>

                            <updated>2020-02-04T12:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Hupfer is certified according to ISO 13485</title>
            <id>https://www.hupfer.com/en/hupfer-news/hupfer-is-certified-according-to-iso-13485</id>
            <link href="https://www.hupfer.com/en/hupfer-news/hupfer-is-certified-according-to-iso-13485"/>
            <summary type="html">
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                                            Hupfer has successfully introduced a quality management system according to ISO 13485. This has now been confirmed in an audit by an independent institute. The Coesfeld-based company is one of the world’s first manufacturers in its sector to be certified according to the ISO s...
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                  Hupfer has successfully introduced a quality management system according to ISO 13485. This has now been confirmed in an audit by an independent institute. The Coesfeld-based company is one of the world’s first manufacturers in its sector to be certified according to the ISO standard for medical devices.  
 Hupfer intentionally chose to use this standard. This is because the focus and product safety objective of ISO 13485 are specifically orientated to medical devices. This is in contrast to ISO 9001, which is based on customer satisfaction. “We work with clinics in over 60 countries around the world, especially in Europe and the United States, and we naturally want to be able to provide the highest standards of safety,” says Robert Otzmann of Hupfer. “With the successful audit according to the internationally valid ISO 13485 we can now make that guarantee to our customers.” 
 The auditors were impressed by Hupfer’s new safety concept, which was implemented in just six months. Even more transparency in the production process and logistics, and therefore a new level of risk management, are ensured by several measures in the now improved system. As part of the certification, Hupfer classified its instrument baskets, mesh bowls and all instrument fixtures in accordance with the medical devices directive. 
 “Patients and users can continue to rely on the safety of medical devices from Hupfer,” says Marc Gäbel, Head of Quality Management at Hupfer. “That’s because the certification proves that we meet the highest standards on all process levels, from the delivery of raw materials through production to the user at the operating table.” 
  Photo: Marc Gäbel, Head of Quality Management (right) and Robert Otzmann, Head of Medical Sales in Europe, are delighted by Hupfer’s ISO 13485 quality management certification.  
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