People who handle perishable foods must have

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content the follow-up training was carried out to ensure that no one is forgotten. For the follow-up training, you can buy ready-made training slides on the Infection Protection Act with detailed explanations as well as prepared documentation lists from various providers. Of course, you don't necessarily have to carry out the hygiene training yourself. For example, there is also the option of taking part in online training courses in video form. One advantage of this bahrain phone data is that access to the video automatically provides personalized questionnaires to check whether the content of the training has been received by the employees. You will also receive a certificate of participation for all registered employees for documentation purposes. With METRO's online hygiene training, you can easily guide your employees through the necessary instructions - the training was developed by the Consumer Protection Ministry of North Rhine-Westphalia! Hygiene training in the catering industry according to Section 4 of the German Food Hygiene Ordinance In addition to the infection protection instruction, instruction in accordance with the Food Hygiene Ordinance (LMHV) is required.

specific specialist knowledge in food hygiene . For skilled personnel with appropriate training, such as cooks, it is assumed that this specialist knowledge is already available. However, if your employees do not have such training, they still need to be trained accordingly. The text of the law does not specify any specific requirements for training. In general, the training should cover all relevant areas of hygiene that are important for the business, including food, personnel and equipment hygiene . DIN 10514 on hygiene training in the catering industry can serve as a guide. The standard applies to food businesses of all types and sizes and includes the following content, among others: properties and composition of the food in question Hygienic standards for the production and processing of food Food law regulations, goods inspection, shelf life testing and labelling Self-control in the company and traceability of products Preparation of an emergency plan and measures for crisis situations Hygienic procedures for the handling and storage of food Guidelines for handling food waste, cleaning and disinfection In any case, the hygiene rules established in the company must be communicated to the employees and documented.

This documentation is important so that, in the event of employee misconduct, the employer can prove that appropriate training has taken place. The food hygiene training must also be repeated every two years . As a restaurant owner, it is also your obligation to regularly refresh