Infection Protection

The group of persons who require (follow-up) instruc­tion includes:

1. 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
2. Kitchen workers in commer­cial catering estab­lish­ments (e.g. restau­rants, cafés, snack bars, etc.)
3. Kitchen staff in communal catering facil­i­ties (e.g. schools, meals on wheels, prisons, etc.).
4. 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.
5. Counter and service staff with access to the kitchen (e.g. in bistros, pubs, cafés or restaurants)
6. Pastry cooks and bakers
7. Sales staff in bakeries, bakery shops, petrol stations with a baking depart­ment and produc­tion of sandwiches.
8. Dish­washers and cleaners in kitchens and other communal catering facil­i­ties who come into contact with work surfaces, food containers or equip­ment for preparing food
9. Persons working at events (e.g. in clubs or at festi­vals with large crowds)
10. Teachers and students in home economics and food science classes
11. Teachers teaching cooking in general educa­tion schools
12. Trainees in corre­sponding commer­cial activ­i­ties in general educa­tion schools and studies

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.

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.

How can I register?

You can book the follow-up training according to the Infec­tion Protec­tion Act using this form:
Regis­tra­tion 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

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: