The group of persons who require (follow-up) instruction includes:
- Persons who come into contact with the following foodstuffs during production or sale:
- Meat, poultry meat and products thereof
- Milk and milk-based products
- Fish, crustaceans or molluscs and products thereof
- Egg products
- Food for infants and young children
- Ice cream and semi-ice cream products
- Bread, pastry, cakes, biscuits and other bakery products with fillings or toppings that are not baked or heated through
- Delicatessen, raw vegetable and potato salads, marinades, mayonnaises, other emulsified sauces, nutritional yeasts
- Sprouts and germ buds for raw consumption, and seeds for the production of sprouts and germ buds for raw consumption
- Kitchen workers in commercial catering establishments (e.g. restaurants, cafés, snack bars, etc.)
- Kitchen staff in communal catering facilities (e.g. schools, meals on wheels, prisons, etc.).
- Teachers, educators, parents and pupils with access to the kitchen who prepare meals for communal catering in schools or day-care centres at least four times a year.
- Counter and service staff with access to the kitchen (e.g. in bistros, pubs, cafés or restaurants)
- Pastry cooks and bakers
- Sales staff in bakeries, bakery shops, petrol stations with a baking department and production of sandwiches.
- Dishwashers and cleaners in kitchens and other communal catering facilities who come into contact with work surfaces, food containers or equipment for preparing food
- Persons working at events (e.g. in clubs or at festivals with large crowds)
- Teachers and students in home economics and food science classes
- Teachers teaching cooking in general education schools
- Trainees in corresponding commercial activities in general education schools and studies
Persons who work in the food industry but only handle food that has already been packaged do not require instruction according to the Infection Protection Act. This also applies to cleaning staff who neither enter the kitchen nor come into contact with work surfaces.
Pathogens can spread quickly, especially in perishable food, and consumers who consume these products can contract foodborne infections or poisoning. Especially in large establishments such as restaurants, many people can be affected quickly.
In order to avoid this and to protect consumers and staff, it is essential that hygiene rules are followed. Accordingly, employees must regularly participate in infection control training and hygiene training and keep their knowledge up to date
Prerequisites for follow-up training according to the Infection Protection Act
The prerequisite for follow-up training according to the Infection Protection Act is the initial training according to §43 para. 1 of the Infection Protection Act, which takes place at the public health department or a doctor appointed by the department.
The Tentamus Group offers flexible online follow-up training in accordance with §43 Para. 4 of the Infection Protection Act (IfSG). The easy-to-understand instruction conveys all necessary knowledge and meets the legal requirements.
Our follow-up training at a glance:
- Available in 14 languages
- Cost-effective, also due to discount advantage for companies
- Easy to understand and informative
- Via mobile phone, laptop or PC
- Duration approx. 20 minutes
- Certificate of completion available immediately
In order to fulfil the duty of care, we recommend that our customers complete the hygiene training as well. This also includes follow-up training in accordance with §43 Para. 4 IFSG.
Hygiene training should be carried out annually.
- Objectives of the Infection Protection Act (IfSG)
- Transmission pathways of infectious agents
- Symptoms of the infectious agents listed in §42 IfSG
- Prohibitions of activities and employment according to §42 IfSG
- Obligations of staff to notify the employer
- Employer’s obligations according to §43 IfSG
- Rules of personal and hand hygiene
- Examples and characteristics of perishable food
This is followed by a performance review (test to be ticked off). Upon successful completion, the participants will directly receive a training certificate.
How and where does the instruction take place?
We offer participation in the follow-up training in accordance with §34 of the Infection Protection Act online, which allows you to carry out the training flexibly and at any time, even with interruptions. The training videos are available in several languages (14).
After you have booked our training, you will receive access data for the training portal where you can carry out the training in your account.
At the end of the training, you will receive a personalised certificate of attendance.
How long is the training certificate valid?
The follow-up training incl. certificate is valid for a maximum of two years. After that or after taking up a new employment relationship, it must be refreshed by law, as otherwise there is a threat of a ban on working in the food industry.
However, in order to fulfil your duty of care, we recommend that you carry out the follow-up training in accordance with the Infection Protection Act together with the hygiene training once a year. In this way, you as a food business operator can ensure that your employees are informed about the current regulations and can protect themselves as well as your customers.
What does the follow-up training according to the Infection Protection Act cost?
Here you will find the prices plus the statutory VAT:
The quantity discount is only granted for simultaneous bookings.
|Number of booked trainings||General prices||Reduced prices for our customers|
|From 1||€ 22,–||€ 17,-|
|From 5||€ 20,-||€ 16,-|
|From 10||€ 18,-||€ 15,-|
|From 50||€ 12,-||€ 10,-|
|From 100||€ 10,-||€ 8,-|
|From 250||€ 9,-||€ 7,-|
|From 500||€ 8,-||€ 6,-|
How can I register?
You can book the follow-up training according to the Infection Protection Act using this form:
- First you have to register with your e‑mail address and you will receive an access code by e‑mail.
- Then go to your account via Login/Account management and your access data. Here you can book your suitable training from your training administration.
- You will then promptly receive the corresponding access data for the training portal.
What is the Infection Protection Act?
The Infection Protection Act (IfSG) has been in force since 1 January 2001 and replaced the previously existing Epidemic Diseases Act. The IfSG regulates, among other things, which diseases and laboratory-diagnostic evidence of pathogens are reportable and to what extent.
With the help of the Infection Protection Act, infectious diseases are to be prevented and combated and these diseases are to be prevented in humans or detected at an early stage in order to prevent their further spread.
What norms and standards must be observed in food processing companies or similar?
- Employees would not be allowed to work in the food industry if they have symptoms that indicate the following diseases or have been diagnosed by a doctor:
- Acute infectious gastroenteritis (sudden, contagious diarrhoea) caused by salmonella, shigella, cholera, staphylococci, campylobacter, rotavirus, norovirus or other diarrhoeal pathogens.
- Typhoid or paratyphoid fever
- Viral hepatitis A or E (liver inflammation)
- Infected wounds or skin diseases where there is a possibility that their pathogens can be transmitted to other people through food.
- Adherence to personal and hand hygiene
- Implementation of Good Manufacturing Practice (GHP)
- Preparation, implementation and documentation of hygiene and HACCP concepts
- Carrying out hygiene audits
What happens if, during an inspection, the entrepreneur cannot provide evidence of the certificate for follow-up training?
The inspecting authority can take the following steps:
- Possibility of rectification with setting of a deadline
- Prohibition of activity for the employee concerned
- Imposition of a fine
- jority of the staff cannot provide proof)
What are the possible penalties for violations of the Infection Protection Act?
Violations of the Infection Protection Act can result in fines of 2,000 – 25,000 euros. In addition, damages and compensation for pain and suffering may also be due to injured parties.
Further information can be found here:
The following Germany-based laboratories from the Tentamus Group offer follow-up training online in accordance with §43 Para. 4 of the Infection Protection Act: