Advertising with the name SGS Institut Fresenius: The use of the name

Product safety is becoming increasingly important to consumers. If producers in the food industry or system catering want to strengthen consumer confidence, SGS Institut Fresenius' name usage program offers the opportunity to have the products or processes tested at SGS INSTITUT FRESENIUS via a test system and to advertise the test content on the products. The prerequisite is regular testing of the previously agreed analysis parameters by our laboratory in order to ensure consistently high product quality or process reliability. After successful review and signing of a contract, the licensee can advertise the cooperation via a specially developed layout on the product as well as through various channels.

The regular analyses by our independent institute support manufacturers in being able to offer the end user a safe product or a secure process.

Jacobs Douwe Egberts (JDE) combines its more than 265-year-old history with a portfolio consisting of some of the world's best-known coffee and tea brands. The company is present with its brands in over 140 countries. Major brands worldwide include Jacobs, Tassimo, Senseo, L'OR, Piazza D'Oro, Super, Kenco, Pilao and Gevalia.
For more information on JDE, see

At the beginning of 2021, SGS launched its hygiene monitoring programme for the regular testing of the professional coffee systems L'OR Promesso and Jacobs Cafitesse. SGS Institut Fresenius has developed a test procedure for systematic hygiene monitoring. Since March 2021, the tests of the selected devices have been completed. Now the on-site audits will follow.

Systematic hygiene monitoring by SGS Institut Fresenius

The aim of the hygiene monitoring program is to assess the hygiene status and the effectiveness of the cleaning process of the coffee machines. Cafitesse machines and JDE's L'OR Promesso series are used to carry out food safety tests for the products they generate (coffee, milk coffee).

In total, the following machines are intended for testing:

  1. L´OR Promesso
  2. Cafitesse Quantum 110
  3. Cafitesse Quantum 120
  4. Cafitesse Quantum 300
  5. Cafitesse Excellence Compact Black
  6. Cafitesse Excellence Compact Touch
  7. Cafitesse Excellence Touch
  8. Cafitesse Omni

These machine types have already been tested:

L’OR Promesso

Cafitesse Excellence Touch

Cafitesse Excellence Compact Touch

Testing Scope

At the beginning of the series of tests, the raw products (coffee and milk as well as the tap water in the laboratory, via the connected machines) were microbiologically examined so that sources of contamination from the outside could be excluded in advance. Subsequently, all machines were cleaned according to the instructions and instructions of the service technician and the cleaning intervals of the machines were set with the technician so that the machines could be operated according to the operating instructions.

During the test series, representative quantities of coffee and/or coffee specialities with milk from each machine were generated during the day in addition to the samples in order to simulate permanent operation.

The first food and swab samples are taken after the first cleaning after commissioning. The sampling was repeated accordingly over a defined period of time. As a basis for the microbiological assessment, samples of the coffee specialties with milk were examined, as milk is known to be microbiologically sensitive. Our experts have created an individually tailored test plan especially for the hygiene program. The testing of the underlying parameters for both test series (stress test and long-term test) takes place under secure laboratory conditions in our laboratory in Taunusstein, which specializes in microbiology


Challenge Test (contamination of the machines) once

Sampling for the Challenge Test is carried out over a period of several weeks.

For the challenge or stress test, the coffee product inserted into the machine was contaminated with a bacterial suspension consisting of different types of bacteria that can be critical to the operation of a coffee machine.

The bacteria used are representatives of different groups of microorganisms:

  1. A germ that forms stubborn forms of survival (spores)
  2. A germ that forms biofilms on surfaces
  3. A mold that potentially forms toxins (poisons)
  4. A mold as a potential spoilage parameter
  5. A skin contact germ

In the first week of the test series, the three machines were operated with the starting product contaminated by the germs. Prior to regular cleaning, the company switched to non-contaminated normal products and operated them in the laboratory. This test also validated the cleaning process of SGS Institut Fresenius.

Continuous Test (continously)

In the laboratory, under normal conditions, according to the instructions for use, the operation of the coffee machines in long-term use is observed. Routine use of the coffee machine is simulated. The effectiveness of the specified hygiene measures is validated by microbiological sampling.

In this part of the experiment, the three machines were operated according to their intended purpose without further modalities. The experimental setup was analogous to that of the stress test with two exceptions: no contaminated starting product was used and the duration of the test was twice as long.

Sampling for the long-term test was carried out over a representative period of several weeks. The machines L'OR Promesso, Cafitesse Excellence Touch, Cafitesse Excellence Compact Touch have already successfully passed the stress test as well as the long-term test.

On-site audit (Audit at Field – random and continuous)

The "Audit at field" is an assessment by microbiological sampling of JDE Professional's coffee machines installed in the out-of-home market. During the unannounced audit, samples are taken from the machines for final product control and microbiologically examined. Specific conductive germs are used as examination parameters for the assessment.

In addition, the condition of the machine is checked on the basis of a checklist. There, for example, the cleaning status of the machine or the best-before date of the products used play a role. Sampling and testing are carried out by an independent auditor from SGS Institut Fresenius, who documents and evaluates the audit by means of a test report.

The audited companies are selected companies that have one or more coffee machines in operation. These are randomly audited randomly and unannounced in order to obtain a representative assessment.

All machines covered by the contract may use the hygiene certificate of the JDE hygiene monitoring program.


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