staff training
According to food hygiene regulations (LMHV) commercial catering operations must implement quality control and provide regular food hygiene training to all personnel who handle food. Contents of training programs are regulated in DIN 10514 on food hygiene and food training.
Topics include:
- micro biology
- personal hygiene
- production hygiene
- operational hygiene
- storage
- cleaning and disinfection
Training may be carried out by internal or external persons.
About this glossary
This glossary has been prepared by Dussmann Service, the largest private multi-service provider worldwide. Dussmann Service offers integrated facility management, technical management , catering (e.g. for hospitals, seniors' facilities, child care facilities, schools and universities), security and fire services, reception, cleaning services, vehicle valeting, commercial management and energy management for companies and organizations in both the business & industry and the social and care sectors.
Dussmann Service is represented across the world by its international subsidiaries. Inquiries can also be addressed to contact persons at headquarters in Berlin. Dussmann Service, like Kursana, Dussmann Office and Dussmann das KulturKaufhaus is a division of the Dussmann Group.