Hygiene Training for Volunteers

• Protecting food from environmental factors (sun, rain, leaves, insects)
• Distance from restroom facilities and animal enclosures
• Paved flooring: tarred, paved, wood, or washable flooring (e.g., PVC, etc.) is acceptable
• Surfaces that are easy to clean and washable
• Beer table sets with washable tablecloths are also suitable
• Water used for rinsing, cleaning, and handwashing must be of drinking water quality (hose markings: KTW A and DVGW W270)

• Clean surfaces repeatedly, etc., even in between uses
• Use of a dishwasher is recommended; hand washing is also possible using sufficiently hot water (60 to 65°C) or cold water with a suitable dishwashing detergent
• Regular cleaning of restroom facilities (with documentation); this should NOT be performed by individuals who come into contact with food
• Sufficient supplies of disposable towels, toilet paper, liquid soap, and hand sanitizer in the staff restrooms

• Do not participate if you have a contagious illness (e.g., diarrhea, severe cold, festering wounds, contagious skin diseases)
• Notify the organizers immediately if you suspect you are ill
• For volunteer activities, NO initial training under the Infection Protection Act is required; instead, volunteers must be familiar with and follow the guidelines for volunteers at club festivals and similar events
• Wash hands under running, warm water with liquid soap and use disposable towels and hand sanitizer
• Wash hands before any contact with food, especially after contact with trash, cleaning rags, and money, as well as after using the restroom
• Handwashing facilities: Sink, canister with a spout, Weck jar with a spout; DO NOT use a bucket with standing water
• Clean clothing with a lab coat or apron
• Remove jewelry
• Tie back hair
• Proper personal hygiene
• Short, unpolished fingernails
• Sneeze and cough away from food; wash hands thoroughly afterward
• Treat wounds immediately, disinfect them, and cover them with a clean, waterproof bandage
• Smoking in the immediate vicinity of food is prohibited

• Mobile Beverage Dispensing Systems:
  - Hygiene and cleaning instructions
  - Proof of cleaning and dispensing system documentation must be available
  - Open beverages may only be served in glasses marked with a fill line

• Staff who handle a beverage dispensing system must be instructed on the associated hazards
• Use only washed, untreated fruit when serving it in open beverages

• Protecting Food
• Display food at the counter with a sneeze guard or cover it with domes or plastic wrap
• Sufficient distance between customers and the food; no self-service
• Portion food only immediately before serving; serve hygienically; do not accept returned food
• It would be better to avoid dishes with undercooked fillings
• Ensure continuous refrigeration:
  - Frozen products and ice cream: -18°C
  - Ice cream for portioning: -12°C
  - Ground meat and fresh poultry: 4°C
  - Foods containing raw eggs, fish products, baked goods with undercooked fillings, cream cakes, and cut fruits and vegetables: 7°C
  - Milk- or fruit-based beverages, drinking milk: 8°C - Dairy products requiring refrigeration: 8 to 10°C

• Selection of appropriate foods (the use of raw eggs, raw meat, raw fish, or raw milk products is not recommended)
• Cleanliness of food preparation areas
• Use of uncontaminated ingredients (it is recommended to observe the best-by date; exceeding the use-by date is prohibited)
• Use of water that meets drinking water standards
• Work efficiently and store food for only a short time
• Separation of animal and plant-based foods during preparation
• No glass bottles or jars in food preparation areas or where open food is served (risk of broken glass)
• Cook hot foods thoroughly (at least two minutes at 70°C)
• Complete wrapping with food-safe material
• Keep food sufficiently chilled or hot during transport
• Incoming goods inspections and temperature checks using a thermometer

Mr. Jentsch
Ms. Meier
Mr. Schönweiß
Mr. Schmitt

09131/86-1725

lebensmittelueberwachung@stadt.erlangen.de