The Infection Protection Act (IfSG) It is intended to prevent communicable diseases in humans and to stop their further spread. For the food industry and gastronomy are especially the Sections 42 and 43 of the Infection Protection Act (IfSG) relevant. The instruction according to the Infection Protection Act (IfSG) does not replace the Food hygiene training – both are separately mandatory.
Article 42 It regulates activity and employment prohibitions: Persons who, for example, are ill with certain gastrointestinal infections, typhoid, hepatitis A or E, or who excrete corresponding pathogens, as well as persons with infected wounds or skin diseases through which pathogens can enter food, are not allowed to work with certain foods.
Article 43 regulates the duty to provide instruction:
- Initial instruction: before starting work, the certificate must be issued by the health department or an appointed doctor; the certificate must not be older than three months when starting work.
- Follow-up instruction: The employer must then complete the questionnaire after the employee has started work, and every two years thereafter; it must be documented. Employers can easily complete it online, for example with our tool. Follow-up instruction on Infection Protection Act or the Video training.
Those who prefer to conduct the instruction themselves on site can use the ready-made one. Presentation for instruction. Follow-up training is also available for multilingual teams. in Turkish.
