When working with sensitive raw materials in food production, one decisive factor is hygiene. Only with a germ-free environment and highest production standards can the legal criteria of freshness, preservative avoidance and shelf life be met. Special Ortner systems and technologies provide technically sophisticated solutions for low-germ production areas. Without chemical preservatives and additives, the lowest possible germ count (CFU) is achieved without affecting the quality of the food. Innovative methods such as UVc- surface disinfection and filter technology are used. Through the use of such facilities, the shelf live can be increased naturally, the transport and storage capacity can be extended and preservatives can be reduced. In the lecture we show efficient and proven technologies to be able to implement protection concept in different food productions.