hygiene requirements for the catering industry
Official requirements in the catering industry primarily affect the place where all food is prepared: the kitchen. Before a catering business can open, an initial instruction on infection protection is required . This is carried out by the health department. To ensure that food is prepared hygienically, your kitchen must be spotlessly clean. Another requirement is that all employees, including service staff, are trained in food hygiene. All hygiene regulations and requirements for catering kitchens are laid down in the Food Hygiene Ordinance (LMHV for short) .
As a restaurateur, you bahamas phone data must be able to calculate the daily income . In principle, it does not matter whether you use an open till or an electronic till. However, with an open till, you must keep a handwritten cash book in which the daily cash balances, including income, expenses, and cash deposits and withdrawals, are documented. An electronic cash register system simplifies the process because all money movements are automatically logged. Read more about the obligation to use a cash register in our blog article.
Modern POS system with TSE for restaurants from DISH by Metro
Discover DISH POS
The POS system for your restaurant. Modern, user-friendly, TSE-compliant.
Working Hours Act
Working hours are always a sensitive issue in the catering industry. However, the requirements of the Working Hours Act also apply to you. This means, for example, that your employees may not work more than eight hours per working day . The average over 6 months is used. In total, your employees may work up to 48 hours per week because Saturday counts as a working day and there are special regulations for Sundays and public holidays . However, working more than 10 hours is only permitted in exceptional cases. You must also ensure that the statutory rest periods are observed.
You can find further information on the topic of working hours in our blog article: