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<WRAP important round>This is just a rough translation</WRAP>

Food hygiene

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.

Legal basis

§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

Microorganisms...
	...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:
	- Rinse your hands under running, clean water
	- Use soap between your fingers, fingertips, palms and the back of your hand
	- thorougly scrub your hands for at least 20-30 seconds
	- thorougly dry your hands with a clean (single use) towel

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

handling food

	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

sanitizers
	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