Infektionsschutzbelehrung inklusive Bescheinigung beantragen

If you are working or employed in the food sector for the first time, you will need a certificate from the public health department confirming that you have been instructed in infection control.

Do you produce food, handle it or place it on the market? Do you come into contact with these foods directly or indirectly (via consumer goods, such as plates or cutlery)? Do you want to work or be active in kitchens of restaurants, canteens and cafés or in facilities for communal catering?

Then you need a certificate from the health office that is no more than 3 months old. This proves the successful participation in an instruction about the measures for the protection against infection.

The aim of the instruction is to enable you to recognize your own symptoms of infectious diseases or symptoms of your employees at an early stage. You should also be able to prevent further spread as well as contamination of food and to assess when you should no longer carry out your activities in the event of certain symptoms.

The certificate is issued either by the health department or by a physician appointed by the health department.

• You are working commercially for the first time or are employed in the production, treatment or marketing of foodstuffs, during which you come into contact with them.
• There are no indications that you have an infectious disease (e.g. salmonellosis, shigellosis).

A specific form of instruction is not prescribed by the IfSG.

After the instruction, it must be declared in text form that no facts are known for a prohibition of activity.

If there are indications that there are grounds for prohibiting work in the food sector, the certificate may not be issued until a medical certificate proves that the relevant ground for prohibition no longer exists.

• when a first-time commercial activity or employment with direct or indirect food contact (production, treatment and sale) takes place, instruction must be given by the health office
• instruction takes place and a certificate is issued
• Aim of the instruction:
  • the recognition and prevention of infectious diseases,
  • the prevention of contamination of food
  • the knowledge, when an activity in mentioned areas may no longer be carried out
• Responsible: local health office or physician appointed by health office