In Paragraph 42 "Prohibitions on activity and employment", the Infection Protection Act prescribes certain health requirements for personnel in food processing companies, as some pathogens are transferred to food and can thus be transmitted to other people.
The following persons may not be employed in the production, treatment or placing on the market in the handling of food:
- Persons suffering from abdominal typhoid, paratyphoid, cholera, shigellar dysentery, salmonellosis, types of infectious gastroenteritis or viral hepatitis A or E or suspected of having such a disease
- Persons who have infected wounds or skin diseases whose pathogens are transmissible via food
Persons who excrete the following pathogens:
o enterohemorrhagic Escherichia coli
The following foods are considered foods within the meaning of the Infection Protection Act:
- Meat, poultrymeat and products thereof
- Milk and products from dairy products
- Fish, crustaceans, molluscs and products thereof
- Egg products
- Infant and toddler food
- Ice-cream and semi-finished food products
- Bakery products with unbaked or non-heated filling or coating
- Delicatessen, raw food and potato salads, marinades, mayonnaises, emulsified sauces and food yeasts
If measures are taken to prevent the transmission of the diseases to food, the health authority may allow exceptions to these activity and employment bans.
As soon as you suspect one of the above-mentioned diseases, you are obliged to inform your employer immediately.
Instruction and certification
For the handling of food, instruction
and certification in accordance with the Infection Protection Act