Hygiene training for volunteers

• Protect food from environmental influences (sun, rain, leaves, insects)
• Distance from sanitary facilities and animal enclosures
• Paved floor covering: tarred, paved, wood, washable floor covering e.g. PVC etc. is possible
• Easy to clean, washable surfaces
• Beer table sets with washable tablecloths are also suitable
• Water for rinsing, cleaning and hand washing must be of drinking water quality (hose labeling: KTW A and DVGW W270)

• Repeated cleaning of surfaces, etc. also in between
• Use of a dishwasher is recommended, washing by hand is also possible using sufficiently hot water (60 to 65°C) or cold water with suitable detergent
• Regular cleaning of sanitary facilities (with documentation), NOT to be carried out by people who come into contact with food
• Sufficient disposable towels, toilet paper, liquid soap and disinfectant in the staff toilets

• no cooperation in the case of infectious diseases (e.g. diarrhea, severe colds, purulent wounds, infectious skin diseases)
• Notify the organizers as soon as there is a suspicion of illness
• in the case of voluntary work, initial instruction in accordance with the Infection Protection Act is NOT necessary, but knowledge of and compliance with the guidelines for volunteers at club festivals and similar events is required
• Wash hands under warm running water with liquid soap and use disposable towels and disinfectant
• Wash hands before any contact with food, especially after contact with waste, cleaning cloths and money and after using the toilet
• Hand-washing facilities: washbasin, canister with tap, washpot with tap, NO bucket with standing water
• Clean clothing with gown or apron
• Remove jewelry
• Tie up hair
• appropriate personal hygiene
• Short cut, unpainted fingernails
• Sneeze and cough away from food, then wash hands thoroughly
• Treat wounds immediately, disinfect and cover with clean, waterproof plaster
• 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 drinks only in glasses with a filling line

• Personnel handling a beverage dispensing system must be instructed about the existing hazards
• Use only washed, untreated fruit when dispensing open drinks

• Shielding food
• Presentation in counter with spit protection or cover with hoods or foils
• Sufficient distance between customers and the food, no self-service
• Portion food just before serving, serve hygienically and do not take food back
• It would be better to avoid dishes with undercooked fillings
• Ensure permanent refrigeration:
  - Frozen products and ice cream: -18°C
  - Ice cream for portioning: -12°C
  - Minced meat and fresh poultry: 4°C
  - Foods containing raw egg, fish products, baked goods with undercooked fillings, cream cakes, cut fruit and vegetables: 7°C
  - drinks containing milk or fruit, drinking milk: 8°C - dairy products requiring refrigeration: 8 to 10°C

• Selection of suitable food (the use of raw eggs, raw meat, raw fish or raw milk products is not recommended)
• Cleanliness of the preparation areas
• Use of impeccable ingredients (adherence to the best-before date is recommended, exceeding the use-by date is prohibited)
• Use water of drinking water quality
• Work quickly and only store food for short periods of time
• Separation of animal and vegetable foods during preparation
• No glass bottles or jars in food preparation areas and when serving open food (risk of glass breakage)
• Cooking hot food thoroughly (at least two minutes at 70°C)
• All-round packaging with food-safe material
• Keep sufficiently cool or hot during transportation
• Incoming goods inspections and temperature checks using thermometers

Mr. Jentsch
Mrs. Meier
Mr. Schönweiß
Mr. Schmitt

09131/86-1725

lebensmittelueberwachung@stadt.erlangen.de