Hygiene regulations for horeca – an overview
Why hygiene is particularly important in the catering industry
In the catering industry, several people usually work in very confined spaces in the kitchen and on the floor. This alone means the risk of transmitting infections is higher than in other sectors. Furthermore, the catering industry involves working with food. If handled improperly, food can spoil and provide an ideal breeding ground for germs and pathogens that pose a health risk. These pathogens can then infect guests and staff via the food and spread.
Restaurateurs therefore bear a great responsibility for ensuring high standards of hygiene in the kitchen and amongst staff. Strict hygiene regulations govern how food must be handled, stored and prepared.
Does the health authority monitor hygiene standards in the catering industry?
Food inspections in the catering industry are regulated differently from one federal state to another. In principle, the ‘official food inspection service’ (LMÜ) is responsible for inspecting restaurants. However, depending on the federal state, food inspections may be carried out by the veterinary office, the public health authority or other authorities.
The LMÜ regularly checks whether businesses are complying with hygiene and disinfection requirements and whether all necessary measures are being taken. The Food Inspection Service focuses on businesses where there is an increased hygiene risk. These include catering establishments where perishable foods such as fresh meat or fish are processed. Establishments that have previously attracted attention or breached hygiene regulations are subject to more frequent inspections. If there is a complaint or a suspicion that an establishment is operating in an unsanitary manner, inspectors may also turn up unannounced.
During a food inspection, not only are kitchens and other operational areas checked, but also the equipment and storage areas for food. Bacterial levels are measured on the basis of food samples. Compliance with and documentation of hygiene regulations as part of an HACCP plan (hygiene plan) are also checked. In addition to fines, food inspection authorities may temporarily close establishments in the event of serious breaches. It is therefore all the more important that all hygiene regulations are adhered to in a catering establishment.
General hygiene regulations for commercial kitchens
In the commercial kitchen, the so-called “Food Hygiene Regulation” (LMHV) applied in Germany until 2006. On 1 January 2006, EU law also came into force in Germany. Since then, the Food Hygiene Regulation has been implemented by EU Regulation (EC) No 852/2004. In Germany, the EU regulation has been supplemented since 8 August 2007 by the “Regulation on Hygiene Requirements for the Production, Handling and Marketing of Foodstuffs”. It has replaced the previous Food Hygiene Regulation.
Hygiene plan for the catering industry – a key part of the hygiene policy
In order to comply with the requirements of the Food Hygiene Regulation, catering establishments are required to implement an HACCP plan. This is a standardised hygiene plan that includes a hygiene programme for the catering industry. This system ensures that hygiene regulations are adhered to. HACCP stands for ‘Hazard Analysis and Critical Control Points’ and is an international standard for quality assurance. An important aspect of the HACCP concept is self-monitoring within businesses. Ultimately, this includes the hygiene plan.
Obligations for catering businesses to comply with hygiene regulations
In addition to the applicable EU Food Hygiene Regulation, further regulations apply to catering businesses, such as the [EU Regulation on the processing of food of animal origin](https://eur-lex.europa.eu/legal-content/DE/TXT/? qid=1622615994026&uri=CELEX%3A32004R0853) or the ‘Animal Food Hygiene Regulation’ applicable in Germany, also known as the ‘Tier-LMHV’.
These regulations give rise to obligations regarding the storage of food, which must take temperature and humidity into account. Structural requirements also arise from the legal provisions. Furthermore, important obligations relating to staff and food hygiene can be derived from these regulations.
Hygiene plan:
Every catering establishment must draw up a hygiene plan in accordance with HACCP standards to ensure food safety.Self-monitoring:
Catering operators are responsible for ensuring that hygiene regulations are adhered to on the premises. This means they must not only implement the rules, but also monitor their implementation themselves.Documentation requirement:
There is no explicit requirement to document hygiene measures. However, as a restaurant operator, you must be able to demonstrate during an inspection that you have drawn up an HACCP plan and are adhering to it. Keeping thorough records will make things easier for you in the event of an inspection.Staff training:
In catering establishments, staff must receive training on infectious diseases in accordance with Section 43 of the Infection Protection Act (IfSG). This covers both prevention and how to behave in the event of illness. The initial training is carried out by the relevant public health authority. This training is certified and remains valid for three years.Hygiene training:
Catering operators are required to provide staff with training in food hygiene. There are no legal requirements regarding the delivery of the training or its content. However, key topics include the HACCP-based self-monitoring system, personal hygiene, food hygiene and production hygiene. During the training, kitchen staff can learn, amongst other things, how to behave in the kitchen area and what regulations regarding workwear apply in the kitchen.
Practical tips for maintaining food hygiene
Checklists are a useful tool for ensuring strict food hygiene standards are maintained. They can be used for various areas in the kitchen or in the storeroom:
Goods Received:
What is the condition of the goods? What is the best-before date? What is the temperature of the food? All data is recorded.Checking refrigeration and freezer temperatures:
What are the temperatures in the cold store? How cold is it in fridges or freezers?Temperature control during heating and preparation:
How long are dishes cooked, heated or kept warm, and at what temperatures?Monitoring of cleaning and disinfection:
Who is responsible for cleaning which equipment, and when? How often must rooms or equipment be cleaned? Which cleaning products are used?Pest control:
Has there been a pest infestation? Where? Which goods were affected? How were the pests dealt with?Supply chain control:
Who supplies which goods? Where are the goods manufactured? Where does the wholesaler source the goods from?
Important rules for kitchen hygiene
Kitchen hygiene can be improved right from the planning stage. Once the kitchen is in operation, it is important to check regularly that all requirements are being met. A first impression can be helpful here. Does the kitchen look tidy? Are raw foods kept separate from other foods? Is there a lot on the floor?
Under the Food Hygiene Regulations, the following requirements apply to commercial kitchens:
Food preparation and cleaning must be carried out separately. If this is not feasible due to space constraints, an interim clean must be carried out before further processing.
Dishes must be washed at 80 degrees during the final rinse cycle.
If chilled or frozen food is being transported, it must be carried in insulated boxes.
Storage rooms and cold rooms must be fitted with a thermometer so that the room temperatures can be monitored.
Tea towels must be changed every day. They must be light-coloured and suitable for washing at 90°C.
All kitchen areas must be adequately ventilated.
Cleaning products and surface disinfectants must be kept in sealed containers.
Practical tips for personal hygiene
Whether in a restaurant, bar or café, high standards of hygiene should also apply to staff. This is not simply a matter of looking well-groomed. Staff hygiene plays a key role in ensuring that hygiene regulations and strict food hygiene requirements are met.
What is important:
Ensure that kitchen staff do not work in their street clothes.
Please provide a clean changing room.
Please provide plenty of washbasins, soap and disposable towels.
Make sure you have plenty of workwear available, such as chef's jackets or chef's trousers.
Eating and drinking are not permitted in the kitchen. There should be a separate staff kitchen for this purpose.
Ask your staff to remove any jewellery or watches before starting work.
Smoking should be strictly prohibited in the kitchen and in any area where food is prepared or stored.
Kitchen staff should keep their fingernails short.
If they have a cold, staff should stay at home.
Employees must report gastrointestinal infections immediately.
Ready-to-eat food should not be touched with your hands. The same applies to the crockery provided.
Long hair should always be tied back in a ponytail and/or covered.
Our recommendation:
Put up checklists for personal hygiene and lists of simple rules in the kitchen and all staff rooms.
Hygiene regulations in the catering industry are strict but essential to ensure that you can serve your guests food that is not only delicious but also safe to eat. LUSINI products are designed for use in the catering industry and help you to comply with current hygiene standards. We are happy to assist you with any questions you may have regarding the cleaning or maintenance of our products.