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Create a list of personnel hygiene requirements and post it in the kitchen as well as in the changing area. This way, the rules are visible to every employee.
The health certificate, which used to be issued once, is no longer sufficient for an activity with food contact. What is now required is instruction in accordance with the Infection Protection Act. The initial instruction is carried out by the health office or by a public health officer and must take place before the start of employment. A corresponding confirmation must be submitted to the employer and must not be older than three months. Subsequent instruction is obligatory every two years; the employer may also carry out this instruction himself.
Create a list for each of your employees in which both the date of the initial hygiene instruction and the follow-up instructions are documented. In this way, it can be easily proven during an inspection that you are fulfilling your obligation to provide instruction in an exemplary manner.
Every employee who works in the kitchen of a restaurant or a communal catering facility must be instructed. This includes dishwashing personnel and temporary employees. Service personnel do not need to be trained.
In addition to the basic rules for personnel and kitchen hygiene, the hygiene training also includes, above all, information about the prohibition of activities and employment in accordance with the Infection Protection Act. Employees suffering from diarrheal diseases, hepatitis or similar illnesses are not allowed to work in the kitchen from the first suspicion of such an illness. The employment ban only ends when it can be proven that no more pathogens are being excreted.
If you are unsure and do not want to carry out the hygiene training yourself, you can also make use of professionally compiled training documents. Thus the hygiene instruction corresponds in any case to the requirements of the public health department and you have nothing to fear. Hygiene training from JMC Verlag