Food hygiene training

Legal basis

EU — applies in Austria and Germany

Reg. (EC) 852/2004 Annex II, Chapter XII: instruct and/or train staff in food hygiene to match their work; whoever is responsible for the HACCP procedure also in HACCP.1,2

EU — applies in Austria and Germany

No interval in the law. According to the Commission’s guidance, refresher training depends on what the business needs and does not require a formal event.1,3

AT — Austria

No separate training provision; Chapter XII applies, with a separate duty only for allergens (§ 3 Allergeninformationsverordnung). The staff training guideline recommends at least once a year, on joining and for new tasks (guideline, not law).1,4,5

DE — Germany

§ 4 LMHV: training under Annex 1, ten subject areas, for everyone who handles perishable food; proof on request. Anyone with relevant vocational training counts as trained.6,7,8

Retention

No law sets a period. The Austrian staff training guideline recommends at least three years, with place, date, topic, duration and signature.5

What the inspector wants to see

• Who was trained when and on which topic, with signature?5,9
• Germany: is there proof of training under § 4 LMHV?6
• Who is responsible for the HACCP plan, and how is that person trained?2
• Are new employees instructed before they start work?5,9

Common mistakes

• Training held but not documented.5,6
• New and temporary staff work before they are instructed.Practice
• “Once a year” presented as law; neither Reg. 852/2004 nor the LMHV sets an interval.1,3,6

Practise, read, print

Guide and template are in German for now.