It is designed to raise awareness of the importance of hygienic
Posted: Mon Jan 06, 2025 6:15 am
Previously, a one-time health certificate was sufficient to work in a food business. The health certificate is a physical document issued after a medical examination. The aim was to ensure that the person in question did not have any diseases that could be transmitted to others when handling food. The issuing of such a certificate bahrain phone data included not only the medical certificate of health but also tests for certain infectious diseases. However , according to the latest hygiene regulations , training is required in accordance with Section 43 of the Infection Protection Act and Section 4 of the German Food Hygiene Ordinance . This step was introduced to ensure that employees are permanently qualified to handle food. A one-time health certificate does not provide any certainty about the long-term health of employees. Hygiene training is not just a formal procedure, but a fundamental building block for the safe and successful operation of a food service business.
practices and to ensure that staff have the necessary knowledge and skills to handle food safely. From storage to preparation and presentation of food and beverages, hygiene training is essential in the food service industry to minimize potential health risks and ensure first-class service. Hygiene instruction in the catering industry according to Section 43 of the Infection Protection Act The ban on work and employment pursuant to Section 42 of the Infection Protection Act states that people who suffer from certain diseases or who carry pathogens are not allowed to handle open food. This includes diseases such as salmonella, cholera or shigella. Employees in the catering industry, including kitchen and dishwashing staff in restaurants and communal catering establishments, must be regularly informed about the ban on activities and employment . Service employees are not affected by this. Hygiene training must always be carried out by the health department or a doctor appointed by the health department before starting work in the catering industry . Please note that the certificate must not be older than three months when you start work. After that, a so-called follow-up training must be carried out every two years, which can also be carried out by the employer or other persons.
In order to prove during official inspections that these follow-up trainings have taken place, they must be documented and the relevant documents kept at the workplace. If you run your own catering business, it is advisable to create a list of all employees in which the date of the initial training is entered. You should also keep a list that documents when, by whom and with what
practices and to ensure that staff have the necessary knowledge and skills to handle food safely. From storage to preparation and presentation of food and beverages, hygiene training is essential in the food service industry to minimize potential health risks and ensure first-class service. Hygiene instruction in the catering industry according to Section 43 of the Infection Protection Act The ban on work and employment pursuant to Section 42 of the Infection Protection Act states that people who suffer from certain diseases or who carry pathogens are not allowed to handle open food. This includes diseases such as salmonella, cholera or shigella. Employees in the catering industry, including kitchen and dishwashing staff in restaurants and communal catering establishments, must be regularly informed about the ban on activities and employment . Service employees are not affected by this. Hygiene training must always be carried out by the health department or a doctor appointed by the health department before starting work in the catering industry . Please note that the certificate must not be older than three months when you start work. After that, a so-called follow-up training must be carried out every two years, which can also be carried out by the employer or other persons.
In order to prove during official inspections that these follow-up trainings have taken place, they must be documented and the relevant documents kept at the workplace. If you run your own catering business, it is advisable to create a list of all employees in which the date of the initial training is entered. You should also keep a list that documents when, by whom and with what