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Food hygiene
Hygiene - food service
Food safety and quality are ensured through a high level of personal hygiene and hygienic working in all areas.
Hygiene - beverage service
Food safety and quality, are ensured through a high level of personal hygiene and hygienic working in all steps of the process.
Cleaning and disinfection
Cleaning and disinfection form an important basis of good hygiene practice, they are essential to prevent the spread and multiplication of pathogenic germs.
Your facility's cleaning schedule specifies what is cleaned, how it is cleaned, and when it is cleaned. Always follow it.
Pest monitoring
Accurate pest monitoring is essential for good hygiene practices. Pests can contaminate food and transmit diseases. Under no circumstances should pest control compromise the purity of food.
Hazards arising from food
Food can pose a risk to human health. Microbiological hazards can arise from pathogenic and toxin-producing germs. Food can be contaminated by chemical substances. Food can be contaminated with physical objects. The correct handling of food in terms of good hygiene practice serves to minimise microbiological, chemical, physical and other product-specific hazards.
Protect food
It is generally recommended that processed foods that are intended for storage before consumption or further processing steps are packaged or wrapped in order to protect them from negative influences such asdrying outflavour transfer from other productsCross-contamination from other productsContamination through soilingContamination by mould sporesPest infestation.
Disposal of food waste
Kitchen waste, as well as other types of waste, must be disposed of properly in accordance with current regulations and internal company guidelines.Be sure to find out about the waste disposal procedure in your company.
Food self-monitoring
When preparing and serving food, care must always be taken to ensure that the food used is in perfect condition. Any deviations from the required condition must be reported immediately and appropriate measures must be taken.
Avoiding the spread of germs
Raw foods, such as eggs, raw fish, raw meat and raw poultry, as well as unwashed vegetables, can be contaminated with germs to a high degree. If handled incorrectly, these can pose a risk to human health.
Food waste disposal
Kitchen waste, as well as other types of waste, must be disposed of properly in accordance with current regulations and internal company guidelines. Be sure to inform yourself about the waste disposal procedure in your company.
Food self-inspection
When preparing and serving food, always ensure that the food used is in perfect condition. Deviations from the required condition must be reported immediately and appropriate measures must be taken.
Avoidance of germ spread
Raw foods, such as eggs, raw fish, raw meat and raw poultry, as well as unwashed vegetables, can be contaminated with germs to a high degree. If handled improperly, these can pose a risk to human health.
Water quality part 1
It is crucial to regularly check the water quality in hotels and restaurants to minimise the risk of Legionella infections.Legionella are bacteria that can multiply in warm water and can cause a potentially life-threatening pneumonia called legionellosis.
Water quality part 2
The following measures are required to ensure adequate water quality:Weekly:Flush rarely used outlets with hot and cold water weeklyMonthly:Use a suitable thermometer to check the temperature at the return of the circulation pipe and document the measured temperature
Water quality part 3
The following measures are required to ensure adequate water quality:Every three months:If you have a centralised hot water system, first flush the last hot water outlets detected with hot water for 30 secondsIf the temperature is below 55°C, check whether scald protection is installedDocument the temperatureFlush the cold water pipe for 30 seconds and document the temperatureAnnually:Remove the aerators from all outlets and either replace them with new aerators or treat them by soaking them in descaler and then in a chlorine solution. Do the same with shower heads and shower hoses
Catering & delivery service
Food safety is essential in catering and food delivery. This training course covers the most important hygiene guidelines: correct storage, safe transport, avoiding contamination and maintaining the cold chain.
Food storage
The training course teaches the correct storage of food in communal catering - including compliance with the cold chain, correct storage temperatures and goods organisation according to the first-in-first-out principle.Measures to prevent cross-contamination, the hygienic handling of packaging and the requirements for cleanliness and order in all storage areas are also covered.
Handling eggs and egg products
Raw eggs and egg products harbour a high risk of bacterial contamination. In our training course, you will learn how to handle this sensitive food properly - from correct storage to safe processing.
Handling special foods
In this course, you will learn how raw meat, fish, eggs and vegetables must be hygienically separated, safely processed, correctly cooled and sufficiently heated - for maximum food safety.Avoid cross-contamination, recognise critical points and act responsibly in the kitchen.
Handling prepared food
This training course provides the necessary knowledge for the safe handling of prepared food - from quick cooling and correct storage to safe reheating. If you make mistakes here, you not only jeopardise quality, but also the health of your guests.