Who requires
hygiene training?

Hygiene training is gener­ally rele­vant for all persons who come into contact with food (produc­tion, processing, or placing on the market) or related consumer goods (e.g., dishes, kitchen machines, cooking uten­sils). Employees must be trained in infec­tion control and food hygiene before they first start work and at regular inter­vals thereafter.

This regu­la­tion applies to all employees working in food produc­tion, food retail and whole­sale, and food­ser­vice. More­over, this applies equally to all company employees: whether tempo­rary or seasonal workers or the food busi­ness oper­ator himself, all must undergo regular hygiene training. The compe­tent author­i­ties can demand proof of exper­tise at any time.

In Germany there are two manda­tory training courses in partic­ular that need to be taken into account here:

  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.
Hygiene Training Courses

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.
Online Hygiene Training

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:

We Value Your Privacy
We use cookies on our website. Some of them are essential, while others help us to analyze how this website is being used and to allow you to contact us through our website, i.e. use the chat widget. You can change your decision at any time.
Privacy Settings
We use these technologies to analyze how this website is being used.
Name Google Analytics, Google Tag Manager
Provider Google Ireland Limited, Gordon House, Barrow Street, Dublin 4, Ireland
Purpose Cookie by Google used for website analytics. Generates statistical data on how the visitor uses the website.
Privacy Policy https://policies.google.com/privacy
Cookie Name _ga, _gat, _gid
Cookie Expiry 2 years
Customer Interaction
These technologies will allow you to contact us through our website, i.e. use the chat widget.
Name LiveChat
Provider LiveChat Software S.A., ul. Zwycięska 47, 53-033 Wroclaw, Poland
Purpose Communication with clients via online chat using the API of the chat service LiveChat.
Privacy Policy https://www.livechat.com/legal/privacy-policy/
Cookie Name __lc_cid, __lc_cst
Cookie Expiry 2 years
Technologies required to enable the core functionality of this website.
Name Cookie Consent
Provider Owner of this website, Imprint
Purpose Saves the visitors preferences selected in the cookie banner.
Cookie Name ws_cookie_consent
Cookie Expiry 1 year