Your staff must receive training on the
Posted: Mon Jan 06, 2025 10:18 am
4. Pest control
Pests such as cockroaches, flies and beetles or rodents such as mice and rats pose a significant threat to the health of your guests and employees. You should taiwan phone data therefore carry out regular checks for pest infestations (approx. twice a month) , e.g. in the form of bait traps. Damp, warm and dark areas are particularly affected. If you discover a pest infestation in your business, you should hire a professional company as soon as possible to restore proper hygiene standards.
5. Staff training
hygiene measures in your company at least once a year and when they are newly hired. Training on work clothing, regular hand washing, compliance with the cleaning schedule and basic theoretical concepts such as personal hygiene and operational hygiene can be held in your own company. The instruction according to the Infection Protection Act is also only valid if it is refreshed at least once a year.
6. Classification of work into pure and impure work
For a successful HACCP concept in the catering industry, you should differentiate between dirty and clean work and ensure that the paths of the staff who carry out the respective work do not cross. You should therefore have separate areas in your kitchen , for example for the preparation and storage of food and clean dishes on the one hand and for washing up and waste disposal on the other. Also make sure that your staff strictly separate these areas from each other.
You should record these six self-monitoring measures in writing so that you are always prepared for any inspections by the health authorities. You will also receive other important information and tips for the catering industry, for example how you can increase your sales or how to carry out successful wine marketing .
Pests such as cockroaches, flies and beetles or rodents such as mice and rats pose a significant threat to the health of your guests and employees. You should taiwan phone data therefore carry out regular checks for pest infestations (approx. twice a month) , e.g. in the form of bait traps. Damp, warm and dark areas are particularly affected. If you discover a pest infestation in your business, you should hire a professional company as soon as possible to restore proper hygiene standards.
5. Staff training
hygiene measures in your company at least once a year and when they are newly hired. Training on work clothing, regular hand washing, compliance with the cleaning schedule and basic theoretical concepts such as personal hygiene and operational hygiene can be held in your own company. The instruction according to the Infection Protection Act is also only valid if it is refreshed at least once a year.
6. Classification of work into pure and impure work
For a successful HACCP concept in the catering industry, you should differentiate between dirty and clean work and ensure that the paths of the staff who carry out the respective work do not cross. You should therefore have separate areas in your kitchen , for example for the preparation and storage of food and clean dishes on the one hand and for washing up and waste disposal on the other. Also make sure that your staff strictly separate these areas from each other.
You should record these six self-monitoring measures in writing so that you are always prepared for any inspections by the health authorities. You will also receive other important information and tips for the catering industry, for example how you can increase your sales or how to carry out successful wine marketing .