Training in accordance with Section 4 of the Food Hygiene Regulation (LMHV) is a legally required instruction for all persons who work with perishable foods but do not have the relevant vocational training, in order to train them before they start work. It is therefore aimed in particular at career changers (including seasonal and temporary workers) who need to learn all the important basic rules for handling perishable food. This training teaches the basics of food hygiene, such as microbiological hazards, personnel and operational hygiene, cleaning, storage, labeling, and the HACCP system, in order to ensure food safety and prevent contamination.

The BAV Academy offers this course online via the Internet portal: www.bav-onlineschulung.de

Persons employed in kitchens of restaurants and communal catering facilities, and employees from food companies who come into contact with the following foods: meat, milk, fish, delicacies, salads, egg products, ice cream, baked goods with non-heat-treated components, sprouts and seedlings, must prove a preliminary instruction according to §43 para. 1 of the Health Office or by a doctor commissioned by the Health Office before starting their work. This also applies to trainees, (seasonal) temporary workers, interns, etc.

Subsequent instructions according to § 43 para. 4 IfSG can be carried out within the company (contents e.g. in DIN 10514). Hygiene training including subsequent instruction according to IfSG can also be conducted by employees of the BAV Institute in your company. Furthermore, the BAV Institute also offers corresponding training (NOT preliminary instruction!) via an internet portal: www.bav-onlineschulung.de

Basic HACCP training teaches the legally required fundamentals of the HACCP concept (Hazard Analysis and Critical Control Points) for making food safer by systematically analyzing and controlling potential hazards (chemical, physical, microbiological), and trains employees to set up and apply an internal control system, including hazard analysis, determination of critical control points (CCP), and documentation.

Every food business and kitchen is legally required under Article 5 of Regulation (EC) No. 852/2004 on food hygiene to implement an HACCP concept or procedures based on HACCP principles. 

The BAV Academy offers this course online via the Internet portal: www.bav-onlineschulung.de

Hygiene training in accordance with DIN EN ISO 22716 (Cosmetics GMP) (Good Manufacturing Practice) provides cosmetics companies with the necessary knowledge about good manufacturing practices to ensure the safety, quality, and conformity of their products, including personnel hygiene, operational hygiene, cleaning, disinfection, quality control, and documentation.

The BAV Academy offers this course online via the Internet portal: www.bav-onlineschulung.de