What should you watch out for with food in relation to allergy sufferers?
Persons who commercially manufacture, handle or market the following foodstuffs: Health information for handling food!
1. Meat, poultry meat and products made therefrom
2. Milk and milk-based products
3. Fish, crustaceans or molluscs and products made from them
4. Egg products
5. Food for babies or small children
6. Ice cream and semi-finished ice cream products
7. Baked goods with a filling that is not
fully baked or heated through, or with an overlay 8. Delicatessen, raw vegetables and potato salads, marinades, mayonnaise, other emulsified sauces, yeast and with them directly (by hand) or indirectly come into contact with utensils (e.g. crockery, cutlery and other work materials), or who work in the kitchens of pubs, restaurants, canteens, cafes, or other facilities with and for communal catering,
Certain pathogens can multiply particularly easily in the foods mentioned above. By consuming food contaminated with microorganisms in this way, people can become seriously ill with food infections or poisoning. A large number of people can be affected in restaurants or community facilities.
For this reason, a high degree of personal responsibility and compliance with hygiene rules must be required of every employee in order to protect the consumer and their own protection.
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