food hygiene This encompasses all measures and precautions necessary to control hazards and ensure the suitability of food for human consumption. The European framework is Regulation (EC) No 852/2004, which lays down general hygiene requirements for premises, equipment, personnel, water supply and waste disposal, and requires companies to implement the HACCP principles obligated. Our overview of the entire area of law is provided by Food law training.
In Germany, the Food Hygiene Regulation (LMHV) EU law. This is particularly relevant in practice. § 4 LMHVAnyone who produces, processes, or distributes highly perishable food products must demonstrably possess the necessary expertise in food hygiene. The business is obligated to conduct and document appropriate training – for example, using our [certificate/method - context needed]. LMHV §4 training. The content and requirements are explained in the specialist article. Hygiene training according to § 4 LMHV.
Typical training topics include personal hygiene, cross-contamination, Temperature control, Cleaning and disinfection as well as self-monitoring, for which we in the Downloads gastronomy Provide free templates.
