To produce food safely, it is essential to ensure good production hygiene. Information on this topic is provided here.
Raw materials, processing areas and processing steps can be divided into "clean" and "unclean". "Clean" means that the potential incoming source of general contamination is reduced.
For example,
Contamination may be direct or indirect.
In keeping with good production hygiene practices, make sure that there are if possible no contact points between clean and unclean areas in your business. This will reduce the risk of contamination.
Observe the following principles:
To ensure that you receive raw materials in perfect condition, it is necessary to inspect the goods on delivery or purchase. In the case of delivered goods, the inspection should also be documented.
The following points should generally be observed:
| Frozen/chilled goods | Product temperature on delivery |
|---|---|
| Fresh meat, cheese, delicatessen products | Max. +7°C |
| Meat preparations | Max. +4°C |
| Game | Max. +4°C |
| Fresh poultry | Max. +4°C |
| Minced meat | Max. +2°C |
| Offal | Max. +3°C |
| Fresh fish | Max. +2°C, or in melting ice |
| Frozen goods | At least -18°C |
Source: DEHOGA Federal Association
When storing food, observe the following points and specified temperatures (see table below):
| Products | Storage temperature (product temperature) |
|---|---|
| Fresh meat, cheese, delicatessen products | Max. +7°C |
| Meat products | Max. +4°C |
| Minced meat | 2°C or deep-frozen to at least -18°C |
| Dairy products | Max. +10°C |
| Fresh poultry, minced meat, game | Max. +4°C |
| Offal | Max. +3°C |
| Fresh fish | In melting ice, max. +2°C |
| Deep-frozen | At least -18°C |
| Ready-to-eat salads, sliced fruit | Max. +7°C (recommended) |
Source: DEHOGA Federal Association
Do not use deep-frying fat for too long, as it can deteriorate. There is also an increased risk of the fat catching alight if it is used for too long. Observe the following principles and inspect your deep-fat fryer daily (when you use it) to check the following points:
To kill germs as effectively as possible through heat, you should maintain the following core temperatures and times when frying food:
Frozen food should be defrosted at refrigerator temperatures of between 4°C and 7°C. This prevents the growth of any unwanted germs. The following principles should also be observed:
When refrigerating or freezing food that has been heated, observe the following points:
Freezing fresh raw materials or prepared meals increases their shelf life. The corresponding shelf life and quality of the frozen items depend on the freshness and quality of the source products. Observe the following points:
Only use heating equipment for keeping the food hot, not for actually heating it.
It is recommended that when keeping food hot, the food does not go below a temperature of 65°C. Do not keep food hot for longer then 3 hours. These recommendations are drawn up by the German Federal Institute for Risk Assessment (BfR) and are set out in DIN 10508.
If you use a microwave to heat meals up, make sure there are no pockets of cold by stirring the meals and then heating them again. It is recommended that the food reaches a minimum temperature of 75°C throughout.
Replace containers that have already been used, instead of re-filling them. Clean and disinfect any receptacles used for dispensing mayonnaise, mustard, dressings, etc., before re-filling them. In this way you will prevent any possible contamination.
Service counters equipped with a chiller cabinet must also have checks carried out to ensure that refrigeration temperatures are observed, and this must be documented.
| Product | Maximum refrigeration temperature |
|---|---|
| Butter | +10°C |
| Cheese and cheese preparations | +10°C |
| Fresh milk | +8°C |
| Other chilled dairy products | +10°C |
| Fresh meat | +7°C |
| Meat preparations | +4°C |
| Minced meat, packed (self-service chiller cabinet) | +2°C |
| Minced meat, prepared and temporarily stored for immediate supply to customers (service counter) | +7°C |
| Fresh poultry and fresh poultry products | +4°C |
| Small game | +4°C |
| Large game | +7°C |
| Hen's eggs (as of 18th day from date of laying) | +8°C |
| Food containing raw eggs, e.g. mayonnaise made with fresh eggs | +7°C |
| Perishable egg products | +4°C |
| Fresh fish products, cooked crab and mollusc products | +2°C or in ice |
| Live mussels | +10°C |
| Meat preparations from offal for handling and processing in meals | +4°C |
| Ice cream for dispensing | -10°C |
Source: BGN, ASI guideline for good food hygiene practices in mobile food establishments, 2009, Mannheim, 29, German Food Hygiene Regulations governing Foodstuffs of Animal Origin.
It is important that you observe good hygiene practices. This includes:
When handling perishable foods, additional training is required in accordance with section 4 of the German Food Hygiene Regulations (LMHV). You are required to take this training if you produce or process any of the food listed in this section, or place it on the market. Click here to find a training course near you.
When eggs are delivered to you, make sure that they are not damaged. Make sure that the best-before date (28 days after the date on which the eggs are laid) and the date after which the eggs are to be refrigerated (18 days after the date on which the eggs are laid) are specified. Eggs requiring refrigeration should be stored at a temperature of 5°C to max. 8°C.
It is recommended that you remove the eggs from their outer packaging and store the egg boxes in an easy-to-clean container.
Cardboard boxes are often contaminated with germs. You should therefore avoid them coming into contact with other raw materials.
The processing of raw eggs, e.g. breaking them into a container, should be carried out separately from other food processes. Clean and disinfect the work surfaces used when processing the raw eggs. Discard the egg shells directly into the waste. Break fresh eggs just before they are to be used, and consume without delay, but no later than within two hours, if they are intended for hot food (section 20a of the German Food Hygiene Regulations governing Foodstuffs of Animal Origin (Tier-LMVO)).
Mayonnaise for further processing or direct supply should be freshly produced. Refrigerate the mayonnaise and preparations made from it at max. 7°C. Consume preparations within 24 hours, otherwise you must dispose of them.
Invisible germs, such as salmonella, can accumulate on the shell or inside of the eggs. These germs can then be transferred to the kitchen, and therefore to other food and meals, via hands and equipment, such as dishes, whisks or mixers. It is therefore important to make sure that you wash and disinfect your hands before and after handling eggs. Clean and disinfect (including by heat) all utensils and equipment that have come into contact with eggs. Carry out all work steps, such as washing, chopping or preparing, separately or at different times from the processing of other raw materials.
Specifications on handling foodstuffs of animal origin are set out in the German Food Hygiene Regulations and in the German Food Hygiene Regulations governing Foodstuffs of Animal Origin.
There are no legal requirements governing temperature and times when heating eggs for the preparation of eggs and egg products.
As germs are present on raw foodstuffs, and these may be pathogenic, it is recommended that you always heat eggs and egg products. Germs are killed at specific temperatures that are maintained for a set length of time. For shorter times and/or at lower temperatures, you run the risk of not killing all the germs.
Make sure that fresh fish has a temperature of 2°C or that it is packed in ice when delivered. Clear, bulging eyes with black pupils, red gills, scales tightly attached to the body, shiny surface, firm consistency and an intact layer of slime are all indicators of fresh fish.
Immediately after delivery, store fish and fish products in cold-storage rooms / refrigerators, to maintain the cold chain.
Store different types of fish separately from each other. Make sure that fresh fish is stored in clean containers with a lid on, to product against any contamination.
Maintain the permissible storage temperature of max. 2°C. If the fish is stored in melting ice, make sure that the melted ice water can drain away.
There are many different microorganisms present on the surface of fish. To prevent these microorganisms from spreading to other foodstuffs and multiplying there, wash and disinfect your hands before and after touching fish. Handle and process fish separately from other foodstuffs, and afterwards wash and disinfect any utensils and equipment used, as well as any work surfaces.
Colour-code your equipment by product group. For example, only use blue boards and knives for fish.
Defrost frozen fish in a cold-storage room at a temperature of max. 7°C. Make sure that the defrosting water can drain away and does not come in contact with other food.
There are no legal requirements governing temperature and times when heating fish for the preparation of fish and fish products.
As germs are present on raw foodstuffs, and these may be pathogenic, it is recommended that you always heat through fish and fish products. Germs are killed at specific temperatures that are maintained for a set length of time. For shorter times and/or at lower temperatures, you run the risk of not killing all the germs.
e.g. with a breaded fish fillet, it is recommended that you reach a core temperature of 72°C for at least 2 minutes.
Specifications on handling foodstuffs of animal origin are set out in the German Food Hygiene Regulations and in the German Food Hygiene Regulations governing Foodstuffs of Animal Origin.
On delivery, the temperature of fresh meat may not exceed 7°C. Bear in mind that minced meat is a particularly sensitive product, and must not exceed a temperature of 2°C. For meat preparations, a maximum temperature of 4°C must be adhered to.
Immediately after delivery, store meat and meat products in cold-storage rooms / refrigerators, to maintain the cold chain.
The storage temperature for fresh meat is max. 7°C, and for minced meat is max. 4°C. Only keep meat and meat products in clean containers, open goods should be covered with film or a lid. Make sure meat and poultry are stored separately.
If frequent deliveries are received, make sure that the goods are adequately marked, so that the origin and best-before date can be ascertained at any time.
Only touch meat after washing your hands. Carry out all work steps, such as washing, chopping or preparing, separately or at different times from the processing of other raw materials. After touching fresh or defrosted meat, clean your hands thoroughly. Thoroughly wash and, if need be, disinfect all equipment used, such as knives, boards and machines after use, using hot water and detergent.
There are many different microorganisms present on the surface of meat, which can be spread via the hands or via contact with equipment. Colour-code your equipment by product group. For example, only use red boards and knives for cutting and handling meat and meat products.
Specifications on handling foodstuffs of animal origin are set out in the German Food Hygiene Regulations and in the German Food Hygiene Regulations governing Foodstuffs of Animal Origin.
Defrost frozen meat in a cold-storage room at a temperature of max. 7°C. Make sure that the defrosting water can drain away and does not come in contact with other food.
Minced meat and minced meat products are a particularly sensitive product group. When meat is minced or ground, its surface area is increased. This means that germs are given a larger area to attack. As a result, particularly stringent hygiene measures should be taken when handling minced meat and minced meat products. In addition to the points listed above relating to hygiene while working and product temperature, you should also take note of the following points:
As the specifications regarding the storage temperature of minced meat are based on business-specific production and processing procedures, please contact the relevant authority. They will be able to clarify which temperatures are applicable for your business.
As game and game products have a high level of contamination with germs, it is important to comply with the points listed above on hygiene while working. It is recommended that you only serve game and game products that have been thoroughly cooked through.
There are no legal requirements governing temperature and times when heating meat for the preparation of meat and meat products.
As germs are present on raw foodstuffs, and these may be pathogenic, it is recommended that you always heat through meat and meat products. Germs are killed at specific temperatures that are maintained for a set length of time. For shorter times and/or at lower temperatures, you run the risk of not killing all the germs.
The following table gives some temperature and time settings by way of example.
| Meat loaf | 72°C core temperature | 2 minutes |
| Meat balls | 72°C core temperature | 2 minutes |
| Stuffed peppers | 72°C core temperature | 2 minutes |
On delivery, the temperature of fresh poultry and poultry products may not exceed 4°C. Immediately after delivery, store poultry and poultry products in cold-storage rooms / refrigerators, to maintain the cold chain.
The storage temperature for poultry and poultry products is max. 4°C. Only keep poultry in clean containers, open goods should be covered with film or a lid Make sure poultry and meat are stored separately.
Bacteria such as salmonella may accumulate on the surface of fresh or defrosted poultry. To prevent this bacteria from spreading to other foodstuffs and multiplying there, wash and disinfect your hands before and after touching poultry. Handle and process poultry separately from other foodstuffs, and afterwards wash and disinfect any equipment and work surfaces used.
Colour-code your equipment by product group. For example, only use yellow boards and knives for cutting and handling poultry and poultry products.
Specifications on handling foodstuffs of animal origin are set out in the German Food Hygiene Regulations and in the German Food Hygiene Regulations governing Foodstuffs of Animal Origin.
There are no legal requirements governing temperature and times when heating poultry for the preparation of poultry and poultry products.
As germs are present on raw foodstuffs, and these may be pathogenic, it is recommended that you always heat through poultry. Germs are killed at specific temperatures that are maintained for a set length of time. For shorter times and/or at lower temperatures, you run the risk of not killing all the germs.
For example, with rotisserie chicken, it is recommended that you reach a core temperature of 72°C for at least 2 minutes.
Bear in mind that fresh, liquid cream must not exceed a temperature of 7°C on delivery. For other milk and dairy products, an upper limit of 10°C is applicable. Milk and dairy products must be stored in cold-storage rooms / refrigerators immediately after delivery. Immediately after delivery, store cream, milk and other dairy products in your refrigeration facilities, to maintain the cold chain.
The delivery temperatures must not be exceeded for the rest of the time for which the products are stored. Products that contain freshly whipped cream or cream mixture, such as cakes or cream-containing fillings, must be consumed as soon as possible, and no later than 24 hours after they have been prepared.
Milk and dairy products contain many different microorganisms. To prevent these microorganisms from spreading to other foodstuffs and multiplying there, wash and disinfect your hands before and after touching milk and dairy products. Handle and process milk and dairy products separately from other foodstuffs, and afterwards wash and disinfect any equipment and work surfaces used.
Do not whip cream until just before you use it.
It is recommended that you colour-code your equipment by product group. For example, use white boards and knives for cutting and handling firm dairy products, such as cheese or ricotta.
Specifications on handling foodstuffs of animal origin are set out in the German Food Hygiene Regulations and in the German Food Hygiene Regulations governing Foodstuffs of Animal Origin.
