Food Safety: Information for Business Owners

Hygiene is the top priority when handling food! Carelessness in this area can lead to serious infectious diseases (e.g. salmonella infections), which can be life-threatening, especially for small children or elderly people. A very large group of people can also quickly be affected by an infection.

Hygiene regulations apply to anyone who produces, manufactures, handles or places food on the market (e.g. dairy farmers, butchers, restaurants, food shops, but also, for example, a petrol station that sells food). Anyone who produces, handles or places food on the market is responsible for complying with the provisions of food law. They are obliged to carry out regular in-house hygiene checks. Only people who have received training in food hygiene may be employed.

Particularly strict hygiene regulations must be observed when handling open and freshly prepared food. Pathogens can multiply very easily, for example, in meat, dairy products, eggs, ice cream, delicatessen salads, mayonnaises, sauces, fish or in baked goods with underbaked fillings (e.g. cream pies).