COMPLETE HYGIENE TRAINING COURSES: When we buy breakfast from the bakery or eat in the restaurant, we naturally want everything to be hygienically perfect. Food hygiene plays a role in all companies that work with food: from the bakery to cafés and restaurants to the butcher shop. Regular, legally prescribed hygiene training should ensure that the employees of a company are always up to date with the Food Hygiene Ordinance (LMHV). But why does hygiene play such a big role? What are the requirements and regulations? And how can you further educate yourself on this topic? The article is intended to shed light on this.
Overview of food hygiene regulations
Let’s start with a definition: Hygiene is the entirety of all processes and behaviors with the aim of avoiding diseases and serving to keep people and the environment healthy. Wherever food is used, a high standard of hygiene must come first.
Once hygienic defects are discovered in a company, this can have devastating consequences. Especially in times of the Internet, such news spreads rapidly and once the reputation of a food processing company is ruined by scandals, it takes a very long time for consumers to regain confidence in the food. In some cases, the company goes bankrupt within a few weeks. A large butcher’s shop, which supplies some supermarket chains, was recently closed due to a Listeria find. Two weeks later, the company was threatened with bankruptcy because the district office imposed an operating and sales ban. And after in a southern large bakery mouse droppings and cockroaches had been found, it had to close and 1,250 employees dismissed.
As you can see, poor hygiene leads to a loss of customers and often leads to the loss of numerous jobs. It is therefore all the more important as a company to adhere strictly to all rules.
Everyone working in the food industry is obliged to comply with Article 23 of the Food Act and Article 43 of the Infection Protection Act. Gross mistakes in handling food for consumption or sale can have serious consequences. An upset stomach is the “lesser evil” – dangerous germs due to poor hygiene can lead to death. Three risk groups are considered to be particularly at risk: pregnant women, small children and the elderly.
Food hygiene regulation: Numerous sources of pollution – COMPLETE HYGIENE TRAINING COURSES
But where are the dangers lurking in food processing? There are usually three sources of pollution: dirt, humans and living things . For example, dirt includes raw materials or spoiled products. But hair, bacteria and human remains can also contaminate the food. Depending on the hygiene standard, it is therefore essential to wear protective clothing such as hair nets or gloves. Each company is divided into different zones, which have their own hygiene rules regarding clothing, hand cleaning and behavior. White workwear, for example, is available fresh every day and must not be kept in the cloakrooms – just one of the many regulations that must be observed.
The third source of pollution is living things such as microorganisms or animals. Microorganisms are microscopic organisms that are not visible to the naked eye. Many are harmless or even useful, such as in the production of beer, cheese or yoghurt. Some, on the other hand, are noxious and can cause illness. The same applies to viruses. Great care must be taken here when processing food.
In small quantities, microorganisms are not dangerous. But bacteria multiply very quickly by dividing every 10 to 20 minutes. Eight bacteria develop from one bacterial cell within one hour. After eight hours, the cell generated 16 million (!) Bacteria. These high numbers show why it is so important to prevent the microorganisms from spreading.
What are the hygiene requirements for companies?
Product and industrial hygiene is just as important for perfect hygiene as personal hygiene. For personal hygiene include short fingernails, as well as daily and thorough showering or washing and clean hair. The same applies to the meticulous washing of hands after using the toilet, which should actually be a matter of course. For industrial hygiene also includes that no jewelry such as watches or piercings should be worn. This is the only way to ensure that no foreign substances get into the food.
When it comes to product hygiene, it is essential to ensure that no foreign parts such as broken glass or metals get into the food. Even residues of cleaning agents or insecticides must not get into the products, as they can otherwise be dangerous for consumers.
Hygiene training for companies
Every employee makes an important contribution to compliance with the stipulated regulations. And every company is responsible for ensuring that its employees receive regular, thorough training. Hygiene training is mandatory for all employees who produce, treat or sell perishable food. The aim of the new general and specific hygiene regulations is to ensure a high level of consumer protection with regard to the safety of food. It is a legal requirement that the training courses are completed at regular intervals.
The disadvantage for companies: The training courses require a lot of organization. Employees drop out of daily operations for a long time to go to a training location and refresh their knowledge there.
Who can carry out hygiene training?
With on campus, however, this training is easier for companies and employees. While other providers offer a presence at a fixed location, everything can be done online on campus and therefore regardless of location. On campus offers tailor-made solutions for institutions with e-learning needs in the food sector. Train yourself and your employees in all important matters of hygiene and the regulation for food hygiene. All training content has been created by recognized bodies, such as the Federal Association for Food Inspectors.
The fact that hygiene training according to the Food Hygiene Ordinance is available online has many advantages for companies and employees. Because they can be carried out on the computer at any time and without impact on everyday work. We also offer various industry focus areas so that you are optimally prepared for your professional branch. The spectrum ranges from general hygiene training to bakery hygiene and hygiene for catering establishments to hygiene in kindergartens and retirement homes.
Hygiene training from on campus – COMPLETE HYGIENE TRAINING COURSES
Do you need to do a hygiene training or refresh? Have a look in the corporate area offers general training on food hygiene (also for kindergartens / retirement homes , bakery , catering and hotel industry ) as well as post-instruction in infection protection. You can also find training courses on occupational safety and first aid there.
The aim of the food hygiene training is to recognize what contaminates food and to internalize the basic hygiene rules. The training in food hygiene according to the LMHV raises awareness of hygienic behavior and helps you to handle food responsibly.
Would you like to learn more? No problem, because we represented a wide range of topics in our offer for companies . In the infection protection training you will learn the contents of the Infection Protection Act and the basics of microorganisms. The aim of the course is to develop awareness of how infectious diseases can be identified, transmitted and prevented. You will also learn how to handle food responsibly.
Experience report of a participant – COMPLETE HYGIENE TRAINING COURSES
Participant Birgit Hansen from the Hansen guest house also found it practical to be able to complete the training directly from the desk: “I don’t have to leave the guest house for one step. I even make the payment beforehand via online transfer. Then I get my dial-in data and in the evening, when things get quiet, I start my further training. “
Birgit Hansen is a passionate host. The 54-year-old took over the family business in 2010. The Hansen guest house in Wees (idyllically located between Flensburg and Glücksburg) can look back on more than a hundred years of tradition: first as an agricultural business, later as a ballroom and finally as a pure guest house. Birgit Hansen needs new training in hygiene every year in accordance with the Food Hygiene Ordinance .
Birgit Hansen shares the work on the large courtyard with three permanent employees who are employed all year round. In summer, there are usually a few marginal employees. It changes every day which work and with what effort in the company – especially through the Internet. If two beds are still empty in the morning, it can look very different again in the afternoon. The staff at the guest house must be flexible and can count on Ms. Hansen to call again at nine in the evening if she needs support for the next day. oncampus met the warm host in Wees to talk to her about her experiences with hygiene training.
They run a guest house with a long tradition. Are you still active in agriculture?
No, but I still have approval for a tractor. We have a very old one: the machine is from 1958, but it still works. Two paddocks also originally belong to our company, but because I no longer need them, I leased them.
Your hotel has several large buildings – how many beds does the Hansen guest house have?
The guest house has 55 beds. These beds are spread over seven apartments, two apartments and eleven guest rooms. Many foreign guests, especially many people from Scandinavia, come to us via the Internet. Many say to themselves “It is simply cheaper to live here, so I can easily take a taxi into town.” In the past, it was a problem to occupy the beds during Christmas – now we are very busy at Christmas, when many Scandinavians use the northern Visit Christmas markets.
They continue their education with oncampus. Do you also have your employees instructed via the Internet?
At the beginning I went to the hygiene training of the health department. However, since this was too time-consuming for me, I looked for another option. A health official then gave me the tip to do it over the Internet. By completing the training at oncampus at regular intervals, I can conveniently instruct my employees myself. It is great that I regularly receive a notification from oncampus if I have to repeat the training courses on hygiene or infection protection. Then I know it’s time again.
Why did you decide against a face-to-face event?
An example: I recently attended a training course for first aid workers. Two days of eight hours each. I was in a group of 16-20 year olds and didn’t feel comfortable. Of course, the young people preferred to stay with each other – but somehow I also had to be integrated. It was cold, I was freezing and I could have taught myself a lot by self-study. In addition, the course instructor dragged out a lot. It was not that nice. But I thought, “You have to do that. You have so many guests – and if something happens there… “
What do you appreciate about this form of in-service training?
I don’t have to leave the guest house for a single step. I even make the payment beforehand via online transfer. Then I get my dial-in data and in the evening, when things get quiet, I start my further training. When I have taken the course, my head is free again – and I can print out the certificate myself. So I don’t have to wait for the mail. The moment I pass, I get the information and have my certificate. If there is a check, I can show the certificate directly. That is the best thing for me, I like to do my duties quickly. I could use something like that in other areas.
What is the advantage for you of learning with oncampus?
The best thing is that I can do everything at home. I think if I sign up I have six weeks to complete the lessons. But I am too impatient and usually do everything on the first evening as soon as I have the dial-in data. My motto: “Filing and away – and no longer worry about it.”
How do you feel about the operation, the navigation in the course?
Very easily. I haven’t had any problems with it yet. My printer did not want to do as I once did – I was afraid that the certificate would expire. But I always have several computers in the works for something to work. Sometimes I write something down – I can’t remember all the numbers, for example how quickly certain bacteria multiply. Otherwise it is not complicated and the questions are easy to answer. I never had any problems with that.
Is there anything that you do not like so much about the course or that you would like to improve?
Just something you can’t change. Sometimes I would like to “fast forward” something. But I understand that this is not possible and why. Ultimately, it must be ensured that all content has been understood. I’m just an impatient person. But then you have to go through it. I think it’s good that you are informed beforehand how long the course will take.
How do you feel about oncampus support? – COMPLETE HYGIENE TRAINING COURSES
Great. As I said, I always know when I have to take a course again. The personal contact is great. The fact that I have been attending the hygiene training since 2009 has resulted in very nice contact. The advice is always very friendly and takes my needs into account. You could also recommend “Take one course and two weeks later the other, then we will get double the money.” Instead, I am recommended to book both at the same time so that I can save something. I think that’s just nice.
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