Betriebliche Standards & gesetzliche Pflichten

A structured concept for successful business management

After the opening, the real work begins:
You lead a team, work with food
and are responsible for compliance with laws
and hygiene regulations.

Implement and document a hygiene concept

Comply with food regulations

Run a self-control concept
(e.g. temperatures, storage, cleaning)

Comply with declaration requirements
(e.g. ingredients, alcohol, bread, etc.)

Train and involve employees,
schedule employee appraisals

Respect smoke, noise and youth protection

Maintain contact with municipalities
and control bodies.

Self-control concept with responsibilities
and temperature monitoring

Regular cleaning and disinfection

Apply HACCP guidelines
(Hazard Analysis and Critical Control
Points: Risk analysis and
critical control points)

Noise protection requirements
and comply with youth protection

Introduction for new employees

Explain hygiene training and L-GAV
(collective employment agreement)

Explain occupational safety and
Anchor

Pay attention to linguistic and
cultural differences

Keep a training calendar

What temperatures are required by law?
Keeping warm, cooling, deep freezing

When and between which work is
Is hand washing absolutely necessary?

When do surfaces have to be cleaned
and be disinfected?

How do I avoid cross-contamination? How can I
Separate the various foods in accordance with the law?

Which board color do I use for which work?
Definition in accordance with the company's hygiene concept.

What colors do I use to distinguish the
used cleaning wipes? Definition in accordance with
The company's hygiene concept.

Our partner recommendations:

solutions and services
for hygiene and safety
en-ch.ecolab.com

Hygiene solutions
diversey.swiss

Contact point for
general questions