hygiene training This is the umbrella term for instruction that provides employees with the necessary knowledge and skills for hygienic work practices. In food businesses, it is legally required: Regulation (EC) No. 852/2004 stipulates that employees must be supervised and instructed or trained in food hygiene matters in accordance with their work activities. In Germany, this is further specified. § 4 LMHV this obligation – implementable, for example, with our LMHV §4 training.
Depending on the context, the term encompasses different formats:
- Food hygiene training according to Regulation (EC) 852/2004 and Section 4 of the German Food Hygiene Regulation (LMHV)
- Instruction pursuant to Section 43 of the Infection Protection Act (IfSG) (Initial and follow-up instruction)
- HACCP training for responsible persons
- Hygiene training for external companies and service providers, e.g. In-house training for service providers
Training sessions should be conducted regularly, tailored to the target group, and – for multilingual teams – easily understandable. Participation and content should be documented; effectiveness should be evaluated. E-learning courses on hygiene and food safety This simplifies things, as evidence is generated automatically. It's worthwhile for entire teams. group booking; In-person formats at your own company are offered by our in-house training.
