• All food must be in perfect condition and protected from the risk of adverse effects.
• Food must be consumed within the best-before date (BBD).
  Attention: The best-before date no longer applies to opened food packaging!
• Food must not be exposed to any influences that would cause disgust or aversion in the consumer.
  Example: Storing potatoes in the toilet anteroom would mean that they could no longer be placed on the market, even if they were not directly affected.

Perishable foodstuffs are defined as foodstuffs that are highly perishable from a microbiological point of view within a short period of time and can only be marketed if certain temperatures (requiring refrigeration) or other conditions are maintained.

• Food requiring refrigeration must be kept well chilled and only removed from refrigeration before consumption.
• Adjust the refrigeration temperature according to the requirements of the food, as product-specific refrigeration/freezing prevents the proliferation of most bacteria.
  
  Therefore, check and document the temperature in the refrigerator regularly.
• If food is to be kept cool, it must be cooled as quickly as possible after heating or, if no heating takes place, after preparation.
• During storage, heated food must be stored separately from raw food to reduce the risk of germ transmission.
• Defrosted food must not be stored in melt water. The goods must be separated from the water by suitable measures, such as a perforated, raised tray.
• Even portioned, frozen food must have a reference to the freezing date on the packaging so that no food of reduced value is processed.
• Caution: If toxins have formed due to germs, subsequent heating of the products is not sufficient to kill the toxins.

• When preparing hot food, make sure that the food is heated for at least ten minutes at a core temperature of +65 degrees Celsius, as temperatures above +65 degrees Celsius kill many germs (but not all!)
• Food must be kept hot at a minimum temperature of +65 degrees Celsius after cooking (most microorganisms can multiply at temperatures between 10 degrees Celsius and 60 degrees Celsius).
• Food must be stored either hot (> +65 degrees Celsius) or cool (< +7 degrees Celsius) for prompt consumption (a maximum time frame of three hours applies for home production).
• You should refrain from seasoning food that has already been heated and from touching cooked food by hand. This can transfer microorganisms to the food and adversely affect the food.
• The condensation water formed by meat and poultry must be poured away and any objects that come into contact with it must be carefully cleaned and, if necessary, disinfected.
• When preparing food, pasteurized liquid eggs should be used instead of raw eggs.
• For establishments that cook their own food, reserve samples must be taken. For this purpose, we recommend filling at least 150-200 grams of the individual side dishes and freezing them for at least 14 days.

• Dishes must not contain any components of raw eggs.
  For example: mayonnaise, tiramisu, chocolate mousse, aioli, tartare etc.
• Raw milk or prefermented milk

• Raw mince
• Raw fish
• Raw milk or raw milk cheese
• Raw egg
• For infants up to one year of age, the use of raw sausages or ham and honey should also be avoided.

• Checking the core temperature on delivery of hot food
  
  The core temperature must be at least +65 degrees Celsius, whereby care must be taken to ensure that the temperature does not fall below this limit until the last serving.
• The food should be placed in active or passive warming boxes between delivery and serving, which guarantee that +65 degrees Celsius is maintained.
• In order to prevent the germination of spore formers (formation of toxins) or the proliferation of heat-loving germs, for example, and to avoid secondary effects (further softening of cell structures, loss of flavor, vitamins and color, especially in vegetables) and signs of dehydration, the duration of heat retention should be limited to around three hours.

Personal hygiene and work hygiene are decisive factors for food safety!

• Clean work clothes
• Tie up hair - Headgear if necessary
• Jewelry must be removed
• Injuries, especially to hands and arms, must be treated properly and covered with waterproof material (gloves/finger cots).
  If possible, employees with such injuries should not work with food, as wounds can be contaminated with germs, which in turn can be the trigger for a food-borne illness.
• Germs can be found everywhere, including on human skin and mucous membranes.
• When sneezing or coughing, turn away from the food or work surface and hold a tissue in front of your mouth. Then wash your hands!
• Washing your hands properly (with warm running water) removes up to 95% of germs.
  
  This applies in particular after contact with dirty dishes, fruit, vegetables, raw meat/fish, poultry and eggs.
• Persons with vomiting or diarrhea must not be involved in the preparation of food (see  Infection Protection Act (opens in a new tab)).
• After using the toilet, hands must be thoroughly cleaned and disinfected if necessary.
• Textile towels may not be used to dry hands in the kitchen or staff toilet. Please only use disposable towels.
• Some bacteria, viruses, yeasts or fungi are harmless to humans, but some are life-threatening.
• Under unfavorable conditions, certain germs can cause illness, especially in children of kindergarten age.

• The agent must be approved/suitable for the purpose!
  It is important that the disinfectants are DVG-listed (German Veterinary Medical Association) and approved for use in the food sector.
  Observe exposure time and dosage.
• Examples of regular disinfection:
  - Equipment that has been in contact with raw meat, fish, eggs, poultry or unwashed vegetables
  - Handles and fittings (door handles, refrigerator handles, drawer handles and hand basin fittings)
  - Staff toilet
• Before disinfection and exposure time, the surface must be rinsed with clear water to prevent any adverse effects of disinfectants on food.
• Please do not wipe again to avoid recontamination (renewed bacterial colonization) by the wiping cloth!
• Equipment consisting of many individual parts or seals must be completely dismantled, cleaned and disinfected.
  Note: When decanting cleaning agents and disinfectants, please ensure that you do not use drinks bottles! Risk of confusion for children! In general, cleaning agents and disinfectants must be stored away from children and labeled accordingly.

• If lunch meals contain additives that require labeling, the use of these substances must be indicated on the menu or in the menu plan.
• Allergens such as nuts, milk, eggs, cereals containing gluten, etc. must also be labeled.
• Put the menu on a pinboard or another publicly accessible place so that parents can view the menu and find out about the allergens and additives it contains.
• If lunch is delivered, the caterer should be able to provide you with proof of the additives and allergens contained.

As part of school catering, food such as sandwiches are sometimes produced by pupils. In order to make the production process safe, pupils must be informed about the hygienic handling of perishable cheese and sausage products. They should also have a basic knowledge of personal and industrial hygiene.

The hygiene tips information sheet can be used to bring pupils up to this level of knowledge.

At parties, children's birthday parties or other events, it is not uncommon for parents to bring perishable foods such as ice cream, cream or cream cakes (with undercooked fillings) or delicatessen salads.

• If children are occasionally involved in the preparation of food, only those dishes should be prepared that are later reheated for at least ten minutes at more than +65 degrees Celsius.
  Perishable food should not be used.
• Wash your hands before cooking!
• If injuries are found on the hands, tight-fitting disposable gloves or finger cots must be worn.
• Make sure that children do not put their fingers in their mouths.
• The following also applies here: Only those who are healthy may participate!
• Thorough cleaning of tools and work surfaces.

• If possible, bake the dough immediately after making it.
  Otherwise, keep covered in the fridge.
• Do not leave the dough at room temperature for longer than 30 minutes.
• After handling raw eggs, wash your hands thoroughly with warm water and soap and dry them carefully.

Children must not eat any food that consists of components of raw eggs, including batter!

• When the children are involved in making fruit salads, personal hygiene plays an important role.
• Before starting work, hands must be washed and checked for injuries.
• Wash the fruit thoroughly at the beginning.
• After preparation, the fruit should be kept refrigerated until consumption and consumed promptly.
• Herbal teas should always be infused with boiling water.
  In addition, the infusion should steep for at least five minutes and not be left to stand for several hours.