The health certificate and the Infection Protection Act (IfSG) are key elements in the food sector. They ensure that infectious diseases are not spread via food. The IfSG came into force on 1 January 2001 and replaced the former Federal Epidemics Act. It aims to prevent and combat infectious diseases in humans.
Training in accordance with Section 43 (1) of the Infection Protection Act is required for all persons working in the food sector. This applies in particular to activities involving direct contact with unpackaged food. The certificate ensures that employees do not have any infectious diseases that could be transmitted via food.
The legal regulations of the IfSG oblige employers to regularly instruct their employees. These instructions are important to keep knowledge about hygiene and infection protection up to date. This increases safety in the food industry and minimises the risk of disease outbreaks.
Requirement of the health certificate in the food sector
The health certificate is essential in the food sector. It ensures that people who work with food do not have any infectious diseases. This protects consumers from possible infections.
The health certificate is particularly important for
- Cooks and kitchen assistants
- Service staff in restaurants and cafés
- Sales assistants in bakeries and butchers
People who work in communal catering, such as in canteens or school kitchens, also require a health certificate. It is proof that they do not have any infectious diseases that can be transmitted via food.
The health certificate must be presented before starting work. It is issued by the public health department or an authorised doctor. You are not allowed to work in the food sector without this certificate.
Pros and cons of the health certificate and infection protection law
| Pros | Cons |
|---|---|
| Protects consumers from infectious diseases | Additional administrative work for employers and employees |
| Ensures that employees do not have any infectious diseasesEnsures that employees do not have any infectious diseases | Costs for instructions and certificates |
| Regular training courses keep knowledge up to date | Possible delays in starting work due to waiting times |
| Reduces the risk of disease outbreaks in the food industry | Possible misunderstandings about validity and requirements |
| Electronic health certificates offer modern alternatives | Challenges in the implementation of new technologies |
Steps to obtain a health certificate
To obtain a health certificate, you must follow a few steps. These steps are necessary to ensure that you do not have any infectious diseases that can be transmitted through food. In the past, you had to make an appointment with the health department or an authorised doctor to obtain a health certificate.
At belehrung-ifsg.de, you can do this easily from home.
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Book initial instruction: Place your suitable instruction in the shopping basket and complete the order.
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Online training: You will receive an e-mail with your personal link immediately after purchase.This link will take you to the online training course.
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Receive certificate: After you have watched the video and answered the questions, all you have to do is enter your details. You will receive your certificate within 24 hours at the e-mail address you provided.
Initial training and regular instruction in accordance with the Infection Protection Act
Initial instruction and regular instruction in accordance with the Infection Protection Act (IfSG) are mandatory for all persons in the food sector. These instructions ensure that all employees are informed about the current hygiene regulations and infection protection measures.
The initial instruction takes place before starting work and covers important topics such as
- The basics of food hygiene
- Recognising and avoiding infectious diseases
- Correct handling of food
- Personal hygiene
This instruction takes about 15 minutes and can be carried out completely online at belehrung-ifsg.de. You can find the exact procedure here: https://www.belehrung-ifsg.de/pages/ablauf-der-belehrung. After the initial instruction, you will receive a certificate that serves as a health certificate.
In addition to the initial instruction, regular instructions are required. Employers must re-instruct their employees every two years. These follow-up instructions are important to refresh knowledge and keep it up to date.
The regular instructions cover similar topics to the initial instruction, but with updates and new content. Employers are responsible for ensuring that these instructions are carried out and documented.
Initial and regular training ensures that all employees in the food sector have the necessary knowledge to protect the health of consumers.
Diseases and activity bans in the food sector
In the food sector, there are certain diseases that are subject to an activity ban. This is intended to prevent infectious diseases from being transmitted to other people via food.
The notifiable diseases that result in a ban on activities include
- Salmonellosis
- Hepatitis A
- Cholera
- Shigellosis
- Norovirus infections
If you are diagnosed with one of these illnesses, you must notify your employer immediately. A doctor will then determine whether an activity ban is necessary. You are not allowed to work in the food sector during the ban.
The ban on work also applies to people who show symptoms such as diarrhoea, vomiting or fever that could indicate an infectious disease. In this case too, the employer must be notified immediately.
The employer must ensure that affected employees do not continue to work until the ban on work is lifted. This is usually done by means of a medical certificate confirming that there is no longer a risk of infection.
These measures effectively prevent the spread of infectious diseases in the food sector and protect the health of consumers.
Differences between the Infection Protection Act and the Food Hygiene Ordinance
Das Infektionsschutzgesetz (IfSG) und die Lebensmittelhygieneverordnung (LMHV) sind zwei wichtige Regelwerke im Lebensmittelbereich. Beide dienen dem Schutz der Gesundheit, haben jedoch unterschiedliche Schwerpunkte und Anwendungsbereiche.
The Infection Protection Act (IfSG) and the Food Hygiene Ordinance (LMHV) are two important regulations in the food sector.Both serve to protect health, but have different focuses and areas of application.
The IfSG aims to prevent the spread of infectious diseases.It regulates the requirements for the health certificate and regular instruction for employees in the food sector. The IfSG specifies which diseases must be reported and when an activity ban must be imposed.
The LMHV, on the other hand, focuses on general hygiene in the production, processing and sale of food. It contains regulations on:
- Cleanliness of rooms and equipment
- Storage temperature of food
- Avoidance of cross-contamination
- Training of staff in hygiene issues
While the IfSG is primarily aimed at protecting against infectious diseases, the LMHV ensures that food is processed and sold under hygienically perfect conditions. Both sets of regulations complement each other and together contribute to the safety and quality of food.
Another difference lies in the responsibility: the IfSG is mainly aimed at employees and their state of health, while the LMHV focuses on operational hygiene and compliance with hygiene standards.
To summarise: The IfSG protects against infectious diseases through instructions and activity bans, while the LMHV ensures general food hygiene. Both are essential for safety in the food sector.
Costs and fees for the health certificate
The costs and fees for the health certificate can vary depending on the region and type of instruction. It is important to find out about the fees in advance to avoid any surprises.
The following costs generally apply:
- Initial instruction: The fees for initial instruction are usually between 20 and 40 euros.At belehrung-ifsg.de, the initial instruction costs €25.
- Follow-up training: Fees may also be charged for regular follow-up training. These are often somewhat lower than the costs for the initial instruction.
Processing times and responsibilities
The processing time for the health certificate can vary depending on the provider and health authority. As a rule, the entire process, from making an appointment to issuing the certificate, takes around one hour.However, it is advisable to enquire in advance about the specific procedures and waiting times at the relevant health authority.
The responsibilities for obtaining and maintaining the health certificate lie with both employees and employers:
- Employees: they are responsible for making an appointment for the initial training in good time and attending it. They must also ensure that they attend the regular follow-up training sessions and that the health certificate is always up to date.
- Employers: Employers must check that their employees have a valid health certificate before deploying them in the food sector. They are also responsible for organising and documenting the regular instructions in accordance with §43 IfSG.
Responsibility for issuing the health certificate is generally based on the applicant's place of residence or the location of the workplace. For student internships, the location of the school may also be relevant.
Some health authorities now also offer electronic health certificates.These modern alternatives can speed up the process and shorten the processing time. It is worth asking about such options in order to make the process as efficient as possible.
By clearly allocating responsibilities and knowing the processing times, both employees and employers can ensure that all legal requirements are met and that operations run smoothly.
Electronic health certificates: Modern alternatives
In today's digital world, electronic health certificates offer a modern alternative to traditional paper documents.These digital solutions can significantly simplify and speed up the process of obtaining and managing health certificates.
Some of the benefits of electronic health certificates include
- Faster processing: electronic health certificates can often be issued more quickly as many steps are automated. This reduces waiting times and allows employees to start work quickly.
- Easy access: Employees and employers can access the digital certificates at any time and from anywhere. This makes it easier to manage and verify the required documents.
- Environmentally friendly: By dispensing with paper documents, electronic health certificates help to reduce paper consumption and protect the environment.
- Secure storage: Digital health certificates are stored securely in a database. This minimises the risk of loss or damage to the documents.
Conclusion: Important points about the health certificate and the Infection Protection Act
The health certificate and the Infection Protection Act (IfSG) are essential for safety in the food sector. They ensure that employees do not have any infectious diseases that could be transmitted via food.
Important points to note:
- The health certificate is required before starting work and must be renewed regularly.
- The initial training and regular instructions in accordance with §43 IfSG are mandatory and ensure that all employees are informed about the current hygiene regulations.
- In the case of certain notifiable diseases, there is an immediate ban on work in order to prevent the spread of infections.
- The IfSG and the Food Hygiene Ordinance (LMHV) complement each other and together contribute to the safety and quality of food.
- The cost of the health certificate varies depending on the region and type of instruction. Find out in advance about the fees involved.
- Electronic health certificates offer a modern and efficient alternative to traditional paper documents.
Compliance with these regulations and regular training of employees ensures safety in the food sector. Both employees and employers have a responsibility to fulfil the legal requirements and protect the health of consumers.
To summarise: The health certificate and the Infection Protection Act are indispensable instruments in the food sector. They ensure hygiene and protection against infectious diseases, which ultimately increases the quality and safety of food.
Further questions and answers can be found here: FAQ