Training in accordance with Section 43 (1) of the Infection Protection Act (health certificate)

The health certificate and the Infection Protection Act (IfSG) are key elements in the food sector. They ensure that infectious diseases are not spread through food. The IfSG came into force on January 1, 2001, and replaced the former Federal Epidemic Control Act. It aims to prevent and combat infectious diseases in humans.

The training, as required by Section 43, Paragraph 1 of the Infection Protection Act, is required for all persons working in the food sector. This applies particularly to jobs involving direct contact with unpackaged food. The certificate ensures that employees are free of contagious diseases that could be transmitted through food.

The statutory provisions of the German Infection Protection Act (IfSG) require employers to provide regular training to their employees. These training sessions are important to keep employees up to date on hygiene and infection control. This increases safety in the food industry and minimizes the risk of disease outbreaks.

Necessity of the health certificate in the food sector

In the food industry, a health certificate is essential. It ensures that people who work with food are free of contagious diseases. This protects consumers from potential infections.

The health certificate is particularly important for:

  • Chefs and kitchen helpers
  • Service staff in restaurants and cafés
  • Salespeople in bakeries and butcher shops
  • Food manufacturers and packers

People who work in communal catering, such as canteens or school kitchens, also require a health certificate. This is proof that they do not have any infectious diseases that can be transmitted through food.

The health certificate must be obtained before starting work. It is issued by the health department or an authorized physician. Without this certificate, you are not permitted to work in the food industry.

Pros and cons of the health certificate and the Infection Protection Act

Per Contra
Protects consumers from infectious diseases Additional administrative burden for employers and employees
Ensures that employees do not have any contagious diseases Costs for instruction and certificates
Regular training keeps 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 implementing 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 are free of any contagious diseases that can be transmitted through food. Previously, you had to make an appointment with the health department or a designated doctor to obtain the health certificate.
At belehrung-ifsg.de you can easily do this from home.

  1. Book your initial training: Place your appropriate training in your shopping cart and complete your order.

  2. Online training: Immediately after purchase, you will receive an email with your personalized link. This link will take you to the online training.

  3. Receive your certificate: After watching the video and answering the questions, all you have to do is enter your information. You will receive your certificate to the email address you provided within 24 hours.

Initial instruction and regular training according to the Infection Protection Act

Initial and regular training in accordance with the Infection Protection Act (IfSG) is mandatory for all persons in the food industry. These training sessions ensure that all employees are informed about current hygiene regulations and infection control measures.

The initial training takes place before the start of the activity and covers important topics such as:

  • Basics of food hygiene
  • Detection and prevention of infectious diseases
  • Proper handling of food
  • Personal hygiene

This briefing takes approximately 15 minutes and can be completed entirely online at belehrung-ifsg.de. The detailed procedure can be found here: https://www.belehrung-ifsg.de/pages/ablauf-der-belehrung . After the initial briefing, you will receive a certificate that serves as a health certificate.

In addition to the initial training, regular training is required. Employers must retrain their employees every two years. These follow-up trainings are important to refresh knowledge and keep it up to date.

The regular training sessions cover similar topics to the initial training, but with updates and new content. Employers are responsible for ensuring that these sessions are conducted and documented.

Initial training and regular instruction ensure that all employees in the food sector have the necessary knowledge to protect the health of consumers.

Illnesses and bans on working in the food sector

In the food industry, there are certain diseases that prohibit work . This is intended to prevent infectious diseases from being transmitted to other people via food.

Notifiable diseases that result in a ban on working include:

  • salmonellosis
  • Hepatitis A
  • cholera
  • Shigellosis
  • Norovirus infections

If you are diagnosed with one of these illnesses, you must immediately report it to your employer. A doctor will then determine whether a work ban is necessary. During the work ban, you are not permitted to work in the food industry.

The work ban also applies to individuals who exhibit symptoms such as diarrhea, vomiting, or fever that could indicate an infectious disease. In this case, too, immediate notification to the employer is required.

The employer must ensure that affected employees do not continue working until the work ban is lifted. This is usually done by providing a medical certificate confirming that there is no longer any 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

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 health certificates and regular training for employees in the food industry. The IfSG specifies which diseases are reportable and when a ban on working must be issued.

The Food Safety and Health Ordinance (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
  • Avoiding cross-contamination
  • Training of staff in hygiene issues

While the IfSG primarily aims to protect against infectious diseases, the LMHV ensures that food is processed and sold under hygienically impeccable 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 primarily aimed at employees and their state of health, while the LMHV focuses on operational hygiene and compliance with hygiene standards.

In summary: The IfSG protects against infectious diseases through instructions and prohibitions on activities, 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 the type of instruction. It's important to inquire about the applicable fees in advance to avoid any surprises.

In general, the following costs apply:

  • Initial instruction: The fees for the initial instruction are usually between €20 and €40. At belehrung-ifsg.de , the initial instruction costs €25.
  • Follow-up training: Fees may also apply for regular follow-up training. These are often slightly lower than the cost of the initial training.

Processing times and responsibilities

Processing time for the health certificate can vary depending on the provider and health department. The entire process, from scheduling an appointment to issuing the certificate, typically takes about an hour. However, it's advisable to check with your local health department in advance about specific procedures and wait times.

The responsibility for obtaining and maintaining the health certificate lies with both employees and employers:

  • Employees: They are responsible for scheduling and attending the initial training in a timely manner. They must also ensure that they attend regular follow-up training sessions and that their health certificate is always up to date.
  • Employers: Employers must verify that their employees have a valid health certificate before employing them in the food industry. They are also responsible for organizing and documenting regular training in accordance with Section 43 of the German Infection Protection Act (IfSG).

The authority responsible 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 reduce processing times. It's worth asking about such options to make the process as efficient as possible.

By clearly allocating responsibilities and knowing processing times, both employees and employers can ensure that all legal requirements are met and 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 accelerate 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 because many steps are automated. This reduces wait times and allows for a quick start to work.
  • Easy access: Employees and employers can access digital certificates anytime, anywhere. This simplifies the management and verification of required documents.
  • Environmentally friendly: By eliminating the need for paper documents, electronic health certificates help reduce paper consumption and protect the environment.
  • Secure storage: Digital health certificates are stored securely in a database, minimizing 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 industry. They ensure that employees are free of contagious diseases that could be transmitted through food.

Important points to consider:

  • The health certificate is required before starting work and must be renewed regularly.
  • Initial instruction and regular training in accordance with Section 43 of the German Infection Protection Act (IfSG) are mandatory and ensure that all employees are informed about the current hygiene regulations.
  • For certain notifiable diseases, there is an immediate ban on activity 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 the type of instruction. Please inquire about the applicable fees in advance.
  • 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 industry. Both employees and employers bear a responsibility to comply with legal requirements and protect consumer health.

In summary: The health certificate and the Infection Protection Act are indispensable tools 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

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