Handling food safely

In order to prevent and combat infectious diseases caused by food, the Infection Protection Act (IfSG) requires certain groups of people to be instructed. Monika Grimm, Head of the Veterinary Office, gives tips on how to handle food hygienically: "One of the most important points is that all work surfaces, work equipment and utensils are clean." In addition, no nail polish or hand jewelry should be worn, for example. § Section 43 IfSG specifies exactly who must be instructed on how to handle food.

This includes anyone who regularly comes into contact with food such as meat, dairy products, baked goods, sprouts, delicatessen products and some others. The activity is "regular" or "frequent" if it is carried out at least four times a year. Kitchen employees in commercial restaurants or communal catering facilities, such as schools, must also be instructed. The same applies to teachers, educators and parents who have frequent access to kitchens in schools or daycare centers. This also specifically includes teaching staff who teach home economics or nutrition classes or offer cooking courses. In addition, counter and service staff with kitchen access, confectioners and bakers as well as the associated sales staff. Anyone who regularly works at events or festivals attended by the public must be instructed in the same way as company trainees for corresponding activities.

However, there are also groups that are excluded from such instruction. For example, pupils who receive cooking lessons, counter and service staff who do not have access to the kitchen or nursing staff in hospitals or similar facilities if the prepared food is only distributed. Those who do not regularly help at parties or events also do not have to be instructed, as do members of assisted living communities if they cook for their own group. The same applies to vacation camps or youth hostels. This also includes waiters, pizza delivery staff, staff who only come into contact with packaged food and people who have the former "health certificate" and can provide proof of the associated follow-up instructions.

Certain people are not allowed to work with food at all. "Anyone who is ill or suffers from infected wounds or skin diseases is not allowed to process or sell food," says Dr. Bernhard Bornhofen from the city health department. "This is stipulated by law and also applies without the health authority having to issue a ban on work." If the person concerned feels healthy, but still releases pathogens such as salmonella, for example, they are also banned from working.