Bonn Health Department - Status: September 2020
Applies to the following group of persons:
- all persons who commercially produce, prepare, handle or place on the market non-packaged foodstuffs
- all persons working in kitchens of restaurants or communal catering facilities (Kindergarten, hospital, retirement home, canteen, youth hostel) including dishwashing and cleaning staff
Content of the instruction
Pathogens such as bacteria can multiply particularly easily in many foods. If ingested with food, these pathogens can cause serious illnesses. If contaminated food is served, a very large number of people can fall ill.
Pathogens can multiply particularly easily in the following foods:
- Meat, poultry meat and products thereof
- Milk and milk-based products
- Fish, crustaceans or molluscs and products made from them
- egg products
- Infant and baby food
- Ice cream or semi-finished ice cream products
- Baked goods with uncooked or undercooked filling or topping
- Delicatessen raw food potato salads, marinades, mayonnaises, other emulsified sauces, nutritional yeasts
- Sprouts and seedlings for raw consumption and seeds for the production of sprouts and seedlings for raw consumption
Only a doctor can determine whether you have an infectious disease. However, there are certain signs of illness (symptoms) that indicate this: Symptoms
- Diarrhea (with 3 or more liquid stools in 24 hours)
- High fever (from 39° C) with severe headache, abdominal pain and joint pain as well as diarrhea or constipation
- Yellowing of the skin and eyes, pale stools, dark urine
- Inflamed skin lesions (redness and swelling, pus)
What should you do if you have such symptoms?
Please always pay attention to the hygienic handling of food, especially raw fish, meat and eggs. The head chef and the food office are responsible for instructing and checking hygiene.
You should always observe the following hygiene rules when working with food:
- Wash your hands before starting work
- Take off jewelry and wristwatch
- Clean workplaces and protective clothing (gown, cap, gloves)
- Do not cough or sneeze on food
- Cover small, clean wounds with plaster, gloves