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|  In PractIce  |  CommerCial kitChens Activity and employment bans 33Wounds or open sores can be infected if they are reddened, Paragraph 42 of the Infection Protection Act states for which per- coated in pus, weeping or swollen sons who handle food a ban on activity and employment applies, According to paragraph 43 of the Infection Prevention Act, staff such as persons, who members who clean hygiene-sensitive areas for the first time or 33 have contact with foods in another way, must first undergo train-are ill with, or are suspected of having contracted typhus abdominals, paratyphoid, cholera, shigellosis, salmonellosis, ing certified by the public health department. Certification may infectious gastroenteritis or viral hepatitis A or E; not be older than three months for first-time employees in the food 33 sector. The employer must instruct new hires when they take upare suffering from infected wounds or skin diseases, where there is a possibility that their pathogens might be transmitted employment and subsequently every two years about work bans via food, and the required hygiene measures. The employer must also doc- 33 ument this in writing with the signature of those having receivedcarry the pathogens shigella, salmonella, enterohaemor- rhagic escherichia coli or vibrio cholera are not allowed to be involved instruction. The certificate from the health authorities and of the a) in the preparation, handling or distribution of foods, as men- last training session completed are to be archived by the company. tioned on page 24 if in so doing they come into contact with The mandatory course as specified in paragraph 43 of the Infection them or Prevention Act’s food hygiene regulation must cover the following b) in restaurant kitchens and other facilities with or intended for topics: group catering. 33Beneficial and harmful effects of microorganisms Accordingly, paragraph 1 is valid for persons who come into con- 33Conditions for the growth of microorganisms tact with goods that are used for the activities mentioned therein, 33Hazards caused by microorganisms in such a way that a transfer of pathogens on said foods is prob- 33Hazards caused by pest infestation able. 33Hazards caused by residues The following symptoms are indicative of the illnesses mentioned: 33Modes of action when cleaning and disinfecting 33 33Waste management hygieneDiarrhea with more than two runny stools per day, possibly accompanied by nausea, vomiting and fever 33Hygienic cleaning and disinfecting 33 33Legal consequences of violations of food hygiene and personnelHigh fever with severe headaches, stomach pains and joint pains and constipation (only following days of severe diarrhea) hygiene are signs of typhoid and paratyphoid fever 33The work and employment ban as per the Infection Prevention 33 Act as well as the employer’s obligation to informMilky white diarrhea with rapid loss of body fluids is typical of cholera Furthermore, all hygiene-sensitive activities must be recorded in 33 writing. To this end, for instance, a cleaning and disinfection planYellowing of the skin and eyeballs accompanied by weakness and loss of appetite indicates hepatitis A or E should be established. This plan should as clearly and succinctly Cleaning and disinfecting plan Area Detergent Disinfectant Fre- Detergent Concen- Reaction tim Fre- Proce- Disinfectant Concen- Reaction time/ quency (Brand) tration Temperature quency dure (Brand) tration temperatureProcedure Foam Fort- Disinfection Work surfaces Daily Foaming 5 % Spray 2 % 30 mins. cold Wonder nightly Pro Floor Walls/ceilings Grids/gutters Conveyor dishwasher Tray dishwasher Sinks Transport trolleys Chopping boards Example of a cleaning and disinfecting plan. Table: Hahn 26 GLOBAL CLEANING | ISSUE 2016


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