Personal hygiene - the most important factor for safe food

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Aug 13, 2019 - hygiene

Personal hygiene - the most important factor for safe food

Health hazards to consumers may occur. Foodborne infections such as campylobacteriosis, salmonellosis, or listeriosis can result. To avoid these cases, every food company needs well-trained and motivated staff!

Of course, there are legal requirements for personal hygiene as well as for staff training or instruction.

Section 42 of the IfSG imposes relatively detailed activity and employment prohibitions on staff:

< >Persons suffering from or suspected of having typhoid fever, paratyphoid, cholera, shigellosis, salmonellosis, another infectious gastroenteritis, or viruses A or EPersons suffering from infected wounds or skin diseases whose pathogens can be transmitted to humans via foodPersons who are carriers of the pathogens of shigellosis, salmonellosis, enterohaemorrhagic Escherichia coli, or cholera vibrios

If obstacles occur for persons after taking up their activities in the above sense, they are obliged to notify their employer or superior immediately, who must enforce the employment ban. The employment ban only expires when the treating physician authorizes the resumption of work.

According to § 43 IfSG, persons in the aforementioned food areas may only begin work when they have received a so-called initial instruction from the health department about these activity and employment prohibitions as well as the associated reporting obligations. Furthermore, instructed persons must provide a written declaration that they are unaware of any facts for these work prohibitions.

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