Reporting illness & exclusion

Anyone suffering from diarrhoea, infected wounds, skin infections or sores must not handle food if it could be contaminated directly or indirectly. Those affected report the illness and its symptoms to the business immediately.1

DE — applies in GermanyIn Germany, § 42 IfSG lists certain intestinal infections. Anyone who has one, is suspected of having one or excretes the pathogens does not work with nine food groups, and in general not in the kitchens of restaurants and communal catering. The groups: meat, milk, fish and seafood, egg products, infant food, ice cream, baked goods with a filling that is not baked through, delicatessen and potato salads including mayonnaise and sauces, sprouts.2

DE — applies in GermanyEmployees report such reasons to the employer immediately, and the employer acts immediately.3

AT — applies in AustriaIn Austria, according to the Ministry of Health guideline, a suspicion is already enough, and with diarrhoea or vomiting always. Entering the areas where food is handled is then also prohibited.4

AT — applies in AustriaAfter vomiting or diarrhoea, the protective measures there apply until at least 48 hours after symptoms end. For three weeks after that, hands are disinfected after every visit to the toilet.5

An exclusion from food handling is not a ban on working: office work or the store room with packaged goods remain possible.5,6

AT — applies in AustriaIn Austria, instruction is given by the employer when work starts and every year after that, orally and in writing with a form. The signed form stays in the business.7

DE — applies in GermanyIn Germany, anyone working with food for the first time needs a certificate from the health office or a doctor commissioned by it, no more than three months old when work starts. After that, the employer gives instruction every two years and documents attendance.8,9