Food safety is crucial in the restaurant business globally, and Germany is no exception. If you plan to operate a restaurant in Germany, it’s essential to be familiar with the country’s food safety requirements to ensure the health and safety of your customers and comply with local regulations.
1. Legal Background:
- Food Hygiene Regulation (LMHV): This is the principal regulation in Germany concerning food hygiene. It implements EU regulations and directives related to food hygiene.
- Infektionsschutzgesetz (IfSG): This Act on the Prevention and Control of Infectious Diseases in Humans covers requirements for training and instructing employees about infectious diseases.
2. Mandatory Training:
All employees handling food, including chefs, kitchen staff, and servers, are required to attend training on food safety. This training should cover:
- Safe food handling practices
- Prevention of foodborne illnesses
- Proper storage and preparation of food
- Personal hygiene
- Cleaning and sanitation
3. Health Certificate:
Under the IfSG, before an employee can start work in a food business, they need a health certificate. This is obtained after a briefing from the local health department, usually within three months before starting the job. The briefing focuses on the transmission of infectious diseases and the measures to prevent them.
4. Regular Training:
- The LMHV mandates that all staff in a food business must receive regular instructions on food hygiene, at least once a year.
- Records of these trainings should be maintained for documentation and potential inspection.
5. HACCP (Hazard Analysis and Critical Control Point):
- While HACCP is a global standard, it’s implemented under the LMHV in Germany.
- It is a systematic approach to the identification, evaluation, and control of food safety hazards.
- Businesses must identify potential hazards and set up control points where these can be prevented, eliminated, or reduced to acceptable levels.
- Documentation and monitoring are crucial components of an effective HACCP system.
6. Additional Tips:
- Stay updated with any changes in regulations. Joining a local restaurant or hospitality association can help.
- Ensure that you have a food safety officer or someone responsible for monitoring and ensuring food safety practices in your establishment.
- Use visual reminders, like posters or signs, in kitchens and preparation areas to remind staff of food safety practices.
- Regular internal inspections or audits can help in identifying areas of improvement.
7. External Resources:
- Deutsches Institut für Normung (DIN): They provide standards and guidelines that can be useful for food businesses.
- Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL): The Federal Office of Consumer Protection and Food Safety provides guidance and resources related to food safety.
In conclusion, if you’re considering operating a restaurant in Germany, being proactive in understanding and implementing food safety regulations is crucial. Regular training and adherence to established guidelines can help ensure that you not only comply with the law but also provide a safe dining experience for your customers.
