E-learning
food hygiene
IfSG
Allergens
ZFU-certified
Three key training topics for employees in gastronomy, catering and institutional food service in one package: Food hygiene, follow-up instruction according to § 43 IfSG and food allergens – flexible online, clearly explained and each with a personal certificate.
Start immediately
18 languages*
Special price
With certificate
3 E-Learnings
Those who work with food in the catering, food service, or institutional food service sectors must meet various requirements. Food hygiene, infection control and allergen information to understand and confidently implement in everyday work.
Our hygiene package provides your employees with three concise e-learning modules that explain these topics clearly and practically. The training courses can be completed flexibly, one after the other – regardless of shift times or location.
Identify hygiene risks and produce, store, process and distribute food safely.
Be familiar with prohibitions on activities, symptoms of illness and obligations to cooperate according to §§ 42 and 43 of the Infection Protection Act (IfSG).
Identify the 14 allergens that must be declared, avoid unintentional entries, and pass on information safely.
With certificates Upon successful completion, participants receive a personal, dated certificate for each e-learning course.
The training courses are organized by the State Central Office for Distance Learning (ZFU) has reviewed and officially approved it. Furthermore, the ZFU approval confirms the requirements for the distance learning program.
01
hygiene
approximately 60 minutes
Employees learn the most important basics of food hygiene – from personal hygiene and goods receipt to storage and processing, as well as cleaning and disinfection.
Topics covered:
02
INFECTION PROTECTION
approximately 25 minutes
The follow-up instruction raises employees' awareness of illnesses and symptoms that may result in prohibitions on working, as well as their obligations to provide information and cooperate.
Topics covered:
Important: The follow-up instruction does not replace the required initial instruction according to § 43 IfSG before commencing a corresponding activity for the first time.
03
ALLERGENS
approximately 25 minutes
Employees learn about the most important food allergens and how to avoid unintentional contamination and safely pass on allergen information.
Topics covered:
Food hygiene, infection control and allergens all in one compact package.
Employees complete the e-learning courses regardless of working hours and location.
Ideal for internationally diverse teams – currently available in up to 18 languages.*
Pictures, videos, tests
Upon successful completion, a personal certificate is available for each e-learning course.
Simple language, images, videos and interactive knowledge tests make learning easier.
* Translations: We use Google Translate for translations. This is the only way we can keep our prices low. Should any errors creep in, we will gladly correct them. Please inform us by email at elearning@praxistrainings-lms.de. Videos are displayed in German or English. We will gladly add other languages free of charge upon request.
The three e-learning modules in the hygiene package serve different purposes. Therefore, the underlying requirements also differ.
Initial instruction according to § 43 IfSG
For individuals commencing activities under Section 42 of the Infection Protection Act (IfSG) for the first time. Initial instruction is provided by the public health department or a duly authorized body.
Not included in this package.
§ 4 LMHV (German Food Hygiene Regulation) Professional Knowledge
Persons who produce, process or distribute highly perishable foodstuffs require the necessary expertise, unless this can already be demonstrated through appropriate professional or scientific training.
Not included in this package.
Food hygiene training
According to Regulation (EC) No 852/2004, persons handling food must be supervised according to their activities and must receive instruction and/or training in food hygiene. This knowledge should be refreshed regularly and as required by the company. In practice, we recommend an annual refresher course.
Follow-up instruction pursuant to Section 43 of the Infection Protection Act (IfSG)
Every 24 months.
Food allergen training
Companies must ensure that employees handling allergenic ingredients or allergen information can reliably perform their duties. The scope and frequency of training depend on the specific role and the company's training needs. We recommend refresher training at least every two years.
The hygiene kit is aimed at employees who work with food in the catering, food service, or institutional food service sectors and require basic knowledge of hygiene, infection control, and allergens. The kit is particularly suitable for employees in restaurants and pubs, cafes and snack bars, canteens and commercial kitchens, catering companies and hotels, as well as in schools, daycare centers, hospitals, and nursing homes.
Especially suitable for:
Important: Depending on the activity and professional or scientific background, an initial instruction according to § 43 IfSG and/or specialist knowledge according to § 4 LMHV may also be required.
5.0 · verified
Four subject matter and language experts ensure didactic quality and legally compliant content.
20 years of experience
I create the content of our e-learning courses with a lot of love for the topic. I use examples, videos, animations and pictures.
15 years of experience
I make sure that people who speak German as a foreign language can also understand the content well.
30 years of experience
In the food service industry, hygienic food handling is essential. My content is presented comprehensively and clearly in these e-learning courses.
35 years of experience
Food products must be safe. To achieve this, these e-learning courses present complex topics in a way that is easy for employees to understand.
The online training includes:
Structured setup
vivid practical relevance
Learning check per chapter
Final Quiz
Personal & dated
Buy the hygiene package online and get direct access to the included e-learning courses.
The three training courses can be completed one after the other and at your own pace.
Videos, images, practical examples and knowledge tests support learning success.
Upon successful completion, participants receive their personal certificate as a PDF for each training course.
More than 10 employees? Then a quantity discount is worthwhile.
Data collected anonymously after completion of training — sorted by date.
The package contains the Food hygiene training, the Follow-up instruction pursuant to Section 43 of the Infection Protection Act (IfSG) and the Food allergen training. Participants receive a separate certificate for each successfully completed e-learning course.
The three e-learning modules together take approximately... 110 minutes. The training courses can be completed individually and at your own pace.
No. Before commencing any activity under Section 42 of the Infection Protection Act (IfSG), initial instruction under Section 43 of the IfSG is required. This instruction is provided by the public health department or a duly authorized body and is not part of the hygiene package.
No. The training according to § 4 LMHV is a separate specialist training course. Whether it is required depends on the activity and the professional or scientific background of the person.
The requirements for refresher training differ: Follow-up instruction according to Section 43 of the Infection Protection Act (IfSG) must be completed after starting work and then every two years. For food hygiene training and allergen training, refresher courses depend on the specific job, the risks involved, and the company's training needs.
Yes. The e-learning courses can be paused within the access period and resumed later.
Yes. Upon successful completion, you will receive a personal, dated certificate for each of the three e-learning courses.
Yes. This package is particularly suitable for companies that want to provide standardized training for multiple employees. Group bookings, consolidated invoicing, and centralized administration simplify the organization.
Yes. The training courses are currently in 18 languages Available. The language can be changed within the e-learning course. Videos are displayed in German or English.
4.9
For catering staff
Identify and manage allergen risks. Protect customers.
4.9
For employees handling highly perishable food items
Acquire and demonstrate the required specialist knowledge according to § 4 LMHV.
4.9
For catering staff
Know and implement legal requirements regarding food hygiene.
Book a free consultation or take a look at our training courses.
If the booking form is blocked by your firewall, you can reach us at: 
E-mail: info@praxistrainings-LMS.de, 
Phone: +4951527800574
