This is just a rough translation
You are helping to prepare food for others. By doing so you are responsible for preparing high quality food that will not induce health hazards.
§43 Law on the Prevention of Infection (Infektionsschutzgesetz)
Preliminary instruction by the German Health Authority timeframe: 3 month before the instruction by your employer follow-up instruction by your employer timeframe: instruction should not be older than 2 years consider reasons for being suspended from working with food have your papers? with you
...are everywhere ...are neither "good" nor "bad" ...are part of our immunesystem ...facilitate resorption of nutrients ...are an intrinsic part of the foodchain ...can be the reason for a lot, sometimes very dangerous, illnesses
normal case: You are healthy and without any injuries → washing your hands is enough
The german Federal Centre for Health Education (BzGA) indicates 5 simple rules to effectively wash your hands:
special case: injury → use a medical glove
hand hygiene in a kitchen
short, unpainted fingernails use a brush take of any jewlery that you are wearing on your hands and arms (rings, wristwatches, etc.) thoroughly scrub your hands witch clean water and liquid soap thoroughly dry your hands with single use towels
You have to wash your hands after... ...you have been outside of the kitche ...you took a break or smoked ...you coughed, sneezed, cleaned your nose/used a tissue ...every contact with raw food and packaging ...contact with unclean, critcal food (e.g. minced meat, eggs, etc.)
working with food
consistent hand hygiene take of any jewelry that you are wearing on your hands and arms wear clean clothes use "protective" gear like aprons, hair nets and such try to use cutlery to handle food if possible If you have to cough/sneeze turn away from the food, cough/sneeze into the crook of your arm DO NOT cough/sneeze into your hand use a waterproof band-aid (please use bright colours) if you have an injury on your hands/arms
Rule 1: buy sensibly Carefully choose your food, cool it if necessary and bring it home as soon as possible Rule 2: cleaning Clean hands, surfaces and cooking utensils regularly with a clean cloth Scrub floors with a lot of water and a brush try to use a dishwasher for cookware Rule 3: separate avoid germ transmission Try to clean cutlery in the dishwasher Rule 4: heat Always cook food until it is well-done (no 3-minute-eggs, no rare/english steak) Rule 5: cooling Always cool or freeze persihable food. Measure and document! Rule 6: washing, peeling and blanching To reduce germs on fruit and vegetables Rule 7: Guard Keep insects, rodents and other animals away from food. Never store food on the floor.
reasons for being suspended from working in a kitchen Persons who suffer from one of the following diseases or show one of the following symptoms immediately have to suspend any work related to food processing, inform their supervisor/chef and consult a doctor.
severe infectious gastroenteritis (sudden diarrhea, nausea and fever) typhoid or paratyphoid infection with hepatitis A or E virus infected wounds/rashes if they might get into contact with food
main symptoms for being suspended from working in a kitchen
diarrhea (-> 2x thin stool in one day) high fever, headache, stomach pain or joint pains, constipation yellowing of eyes and skin reddened, weeping, swollen wounds or wounds with a smeary coating
kills germs but does not remove them Hand-/Spraysanitizers: Only use them on dry hands/surfaces! application area? (hands, wounds, surfaces, floor?) correct dosage (surfaces, floor, cookware) take the soaking time into account