Health requirements for staff handling food Unfortunately this specification of service has not yet been completely translated.

The Infection Protection Act, in paragraph 42, "Prohibitions on activities and employment" for staff in food processing establishments, imposes certain health requirements, since some pathogens are transferred to food and can thus be transferred to other people. The following persons may not be employed in the manufacture, treatment or placing on the market in the handling of food: Persons suffering or suspected of typhoid abdominalis, paratyphoid, cholera, shigella, salmonellosis, types of infectious gastroenteritis or viral hepatitis A or E Persons with infected wounds or skin diseases whose pathogens are transmissible via food Persons excreted the following pathogens: o Shigellen o Salmonella o enterohaemorrhagic Escherichia coli o Cholera vibrions The following foods are considered food within the meaning of the Infection Protection Act: Meat, poultrymeat and products thereof Milk and dairy products Fish, crabs, molluscs and products thereof Egg products Infant and infant food Ice cream and semi-finished products Baked goods with non-baked or non-heated filling or support Delicious, raw and potato salads, marinades, mayonnaises, emulsified sauces and food yeasts Note: Where measures are taken to prevent the transmission of the diseases to food, the Health Board may authorise exemptions from these prohibitions on activities and employment. As soon as you suspect one of the above diseases, you are obliged to inform your employer immediately. Instruction and certification For the handling of food, a teaching and certification according to the Infection Protection Act is required.

The requirements for infection protection apply to you if you are employed on a holding that produces, treats or places food on the market, and you come into contact with the food, or are employed in kitchens of restaurants and other facilities with or for communal catering. If you come into contact with necessities (e.g. .B dishes) in such a way that it is to be feared that the transmission of pathogens to food is to be feared, the prohibitions on employment and employment also apply to you. As an employer, you must take immediate action to prevent the spread of the disease if there are suspicions of illness among your staff. In addition, you must inform your staff before starting the activity and once a year about the prohibitions of work and the obligation to notify the employee in the event of obstacles and document these teachings.