¿A quién está dirigida
la formación en higiene?

La forma­ción en materia de higiene es gene­ral­mente perti­nente para todas las personas que entran en contacto con los alimentos (produc­ción, trans­for­ma­ción o comer­cia­li­za­ción) o con los bienes de consumo rela­cio­nados (por ejemplo, vajilla, máquinas de cocina, uten­si­lios de cocina). Los empleados deben recibir forma­ción en materia de control de infec­ciones e higiene alimen­taria antes de empezar a trabajar y, poste­rior­mente, a inter­valos regulares.

Esta norma­tiva se aplica a todos los empleados que trabajan en la produc­ción de alimentos, el comercio mino­rista y mayo­rista de alimentos y el servicio de comidas. Además, se aplica por igual a todos los empleados de la empresa: ya sean traba­ja­dores tempo­rales o de tempo­rada o el propio operador de la empresa alimen­taria, todos deben recibir forma­ción perió­dica en materia de higiene. Las auto­ri­dades compe­tentes pueden exigir en cual­quier momento una prueba de conocimientos.

En Alemania hay dos cursos de forma­ción obli­ga­to­rios en parti­cular que hay que tener en cuenta aquí:

  1. Instruc­tion accor­ding to § 43 Infec­tion Protec­tion Law – the initial instruc­tion must be carried out by the public health depart­ment or by a physi­cian appointed by the public health depart­ment, the follow-up instruc­tion, on the other hand, can be carried out by the employer or by a third party; here, a 2‑year cycle of follow-up instruc­tion must be observed (§ 43 Para­graph 4 Infec­tion Protec­tion Law).
  2. Trai­ning on food hygiene accor­ding to EU Regu­la­tion (EC) No. 852/2004 – the regu­la­tions are listed in parti­cular in Annex II Chapter XII No. 1. This trai­ning must include all hygiene areas, i.e. food, personnel, and equip­ment hygiene. On the federal level, this regu­la­tion is imple­mented in the Food Hygiene Regu­la­tion, in parti­cular, § 4 of the Food Hygiene Regu­la­tion comes into play here. These trai­nings may also be carried out by an external expert.

However, the LMHV also provides excep­tions for hygiene trai­ning: the obli­ga­tion to train does not apply if only packaged food is weighed, measured, stamped, or placed on the market, as well as in the primary produc­tion of food.

In addi­tion, persons who have completed scien­tific trai­ning or tech­nical voca­tional trai­ning are also exempt from this obli­ga­tion. Here it is assumed that they have already acquired suffi­cient exper­tise in the field of food hand­ling, inclu­ding food hygiene, during their education.

In addi­tion to the food industry, other sectors should also offer hygiene trai­ning for their emplo­yees. This also includes compa­nies from the cosme­tics or phar­ma­ceu­tical industry.

For cosme­tics manu­fac­tu­rers, DIN EN ISO 22716 (cosme­tics GMP) provides guide­lines for the produc­tion of cosmetic products. The compa­nies are required to intro­duce a hygiene concept and to train their emplo­yees accor­dingly in order to ensure a high level of product safety.

The EU GMP guide­lines also stipu­late that emplo­yees in drug produc­tion must attend regular trai­ning courses.

Further­more, they must be instructed in the basics of GMP-rele­vant acti­vi­ties before their first use. This guaran­tees that consu­mers are not exposed to any risk of inade­quate manu­fac­tu­ring quality at any time.

Food Hygiene Regulation:
legal basis

In order to ensure food safety and thus protect consu­mers from food-related health hazards, various regu­la­tions have been adopted at Euro­pean and national level.

What is the Food Hygiene Regulation?

In Germany, the legal frame­work is regu­lated in the afore­men­tioned Food Hygiene Regu­la­tion and the Animal Food Hygiene Ordi­nance. § 2 of the Food Hygiene Regu­la­tion also regu­lates, among other things, what cons­ti­tutes a perishable food: a food that is easily perishable in a short period of time from a micro­bio­lo­gical point of view and whose marke­ta­bi­lity can only be main­tained if certain tempe­ra­tures or other condi­tions are maintained.

Accor­ding to the Food Hygiene Regu­la­tion, persons must have the follo­wing specia­list know­ledge in accor­dance with their respec­tive activities:

  1. Proper­ties and compo­si­tion of the respec­tive food
  2. Hygienic requi­re­ments for the produc­tion and proces­sing of the respec­tive foodstuff
  3. Legal basics of the food law
  4. Inspec­tion of goods, shelf life testing and labeling
  5. Execu­tion of in-house controls and traceability
  6. Emer­gency plan, crisis management
  7. Hygienic treat­ment of the respec­tive food
  8. Requi­re­ments for cooling and storage of the respec­tive food
  9. Correct hand­ling of food waste, inedible by-products and other wastes
  10. Measures for clea­ning and disinfection

The LMHV is prima­rily based on the follo­wing three regu­la­tions at the EU level:

Which norms and stan­dards must be complied with in food proces­sing plants or similar?

In food proces­sing compa­nies, a whole range of stan­dards must be complied with, each of which deals with specific areas. Among them are, for example, specific stan­dards on communal cate­ring, types of machi­nery (cutter, vege­table peeler, etc.), or even work clothing.

Some German DIN stan­dards rela­ting to food hygiene are listed here as examples:

  • DIN 10505 – Requi­re­ments for the venti­la­tion equip­ment of sales outlets open to the market or street, in which mainly unpacked food is offered for sale
  • DIN 10508 – requi­re­ments for maximum tempe­ra­tures for deep-frozen, frozen and chilled foods­tuffs as well as minimum tempe­ra­tures for foods­tuffs kept hot
  • DIN 10514 – is intended to faci­li­tate the imple­men­ta­tion of trai­ning measures in connec­tion with Regu­la­tion (EC) No. 852/2004 and the Food Hygiene Regu­la­tion.
  • DIN 10516 – compliance with hygienic condi­tions when hand­ling foodstuffs

Typical hygiene gaps
in companies

In 2019, more than 500 million food esta­blish­ments were inspected by the moni­to­ring autho­ri­ties of the federal states.

The complaints of the autho­ri­ties were mainly due to viola­tions of hygiene regu­la­tions, espe­cially in the general opera­tional hygiene as well as the exis­ting hygiene mana­ge­ment. Poten­tially conta­mi­nated foods­tuffs were the result. These did not have to be expli­citly proven to result in a complaint by the authorities.

Regular trai­ning in the hand­ling of regu­la­tions and measures to main­tain hygiene in esta­blish­ments is there­fore mandatory.
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Who can carry out
hygiene training?

The trai­ning courses can be conducted by external consul­tants or by appro­pria­tely trained emplo­yees of your own company.

The hygiene experts at Tentamus deal exclu­si­vely and comprehen­si­vely with their respec­tive areas of exper­tise and there­fore bring in-depth know­ledge of the current state of the law. This means that you are always up to date with the latest ordi­nances and regu­la­tions, and can look forward to the next inspec­tion with confidence.

Learning contents
of the hygiene trainings

In our hygiene trai­ning courses we prima­rily teach you the follo­wing contents:

  1. Basics of microbiology
  2. Getting to know the most impor­tant basic legal requirements
  3. Good hygiene prac­tice based on the flow of goods (goods receipt, prepa­ra­tion, produc­tion, issue, distribution)
  4. Docu­ments required for traceability
  5. Personnel hygiene
  6. Clea­ning and disinfection
  7. Preven­tion and reac­tion in case of pests
  8. Follow-up instruc­tion accor­ding to § 43 para­graph 4 Infec­tion Protec­tion Law

In Germany, the trai­ning meets the requi­re­ments of a follow-up instruc­tion accor­ding to § 43 Infec­tion Protec­tion Law. After successful parti­ci­pa­tion, the trai­ning parti­ci­pants receive a certi­fi­cate that can be used as documentation.

We will be happy to add further content on request or to create a company-specific trai­ning program tailored to your needs.

The procedure of the hygiene training courses

Whether at your site, in our trai­ning rooms, or online – you can deter­mine the trai­ning loca­tion your­self. We offer trai­ning courses tailored to the indi­vi­dual needs of your company.

Our experts will be happy to perso­nally address you and the circums­tances of your busi­ness premises.
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How often do the training courses have to be held?

When taking up an acti­vity or a new area of respon­si­bi­lity, initial trai­ning must first take place (if no rele­vant exper­tise for the area of respon­si­bi­lity can be proven).

Thereafter, follow-up trai­ning must take place at regular inter­vals, but at least every two years. These are neces­sary in order to keep the personnel conti­nuously up to date with the latest know­ledge of the legal basis. In addi­tion, regular refreshers ensure that exis­ting know­ledge is not forgotten. This is the only way to ensure seam­less quality mana­ge­ment in the long term.

Can the training also be conducted online?

The trai­ning courses can also be conducted conve­niently online. The prac­tice-oriented and cost-effec­tive trai­ning courses are avai­lable to you at any time, regard­less of loca­tion. This means that you and your emplo­yees do not have to travel to and from the trai­ning. This saves both personnel and finan­cial resources.

Overview of
locations offering hygiene trainings

The follo­wing loca­tions from the Tentamus Group offer hygiene training:

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