The guide explains all the basic requirements for the hygienic handling of food in communal catering in schools and daycare centers.

Starting with the basic requirements for the handling of food, it deals with requirements, such as storage temperatures, as well as basic prohibitions and restrictions when handling food. All important areas are covered, from prescribed temperatures for keeping food warm and problems and solutions for delivery by catering companies to personnel hygiene. In addition to the special features of school parties and other events, the involvement of children in food preparation is also addressed.

Would you like to check the layout of your kitchen or consider planning a new kitchen or remodeling an existing one? In addition to helping you decide on the right catering system, you can find out about the necessary equipment for rooms and the required furnishings here.

The guide provides information on the legally prescribed measures for setting up and documenting safety measures when handling food. In addition to the various focal points of incoming goods inspection, cleaning control, temperature documentation and pest control, there are also specific suggestions for the necessary documentation.