law for the prevention of infection (IFSG)

The law provides for protection against infectious diseases and includes regulations specifically for employees involved in food manufacture or processing:

• obligation to acquire a certificate of instruction from the health authority before starting work
• initial instruction by the employer on starting work
• annual repetition of instruction for all employees

Anyone with a critical infection (e.g. salmonella, typhoid or infected wounds) is prohibited from working with food in order to prevent the spread of pathogens. An employee is obliged to report any such infection to the employer and the health authorities.

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