Hygiene & Food Safety in Food Production (HACCP & IfSG)
Workplace SafetyManufacturing

Hygiene & Food Safety in Food Production (HACCP & IfSG)

25 Min.95+ languages

In food production, hygiene is key to product safety and health, and regulations such as the Food Hygiene Regulation and the Infection Protection Act require you to train your staff regularly. You can download this course for free as a SCORM file for your LMS or use it directly via Elephant. In 25 minutes, your teams will learn the 7 HACCP principles, proper food handling, personal hygiene, and when they must stay home if they are sick. With AI, you can tailor HACCP measures, cleaning schedules, and contact persons to your specific operations. Download it for free now and provide your staff with legally compliant food hygiene training in over 95 languages.

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Jacob Cement
KlarSolar
Würth
Daimler Truck
Enpal
GEA

What you'll learn:

The course covers the following topics:

The importance of hygiene

Germs and diseases

The 7 HACCP principles

Personal hygiene

When to stay at home

Correct food handling

Workplace cleanliness

Individually customizable

Flexibly tailor the training to the specific conditions at your company using our easily editable templates, such as those for your own HACCP measures, cleaning schedules, and designated contacts.

Legal basis & training obligation

What's the legal basis for this course?

Training in food hygiene and safety is mandatory in Germany for all companies that handle perishable foods. This requirement is based on several interrelated regulations. EU Regulation No. 852/2004 on food hygiene requires that all persons who handle food receive training in food hygiene appropriate to their duties. Section 4 of the Food Hygiene Regulation (LMHV) specifies the requirements for Germany and mandates regular training for employees. In addition, Section 43 of the Infection Protection Act (IfSG) stipulates that employees who handle perishable food must receive initial instruction from the public health department before starting work and subsequent instruction from their employer at least every two years thereafter. Documented hygiene training helps you fulfill these obligations in a transparent manner. The initial training under § 43 IfSG remains unaffected by this; it can only be conducted by the public health department.

Who must be trained?

All employees who produce, handle or distribute perishable food.

When is training required?

  • Before taking up employment (initial instruction by the health department required)
  • At least once a year (hygiene training under § 4 LMHV)
  • At least every two years (infection protection under § 43 IfSG)
  • Additionally on special occasions, e.g. new equipment, changed processes or food safety incidents

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€5,000/ year

What's included:

  • Continuously updated course library
  • SCORM 1.2 & SCORM 2004 export to your LMS
  • AI-powered customisations
  • Translation in 95+ languages

Elephant Content Hub

Get our effective, ready-to-use training programs and high-quality, customizable content at a fraction of the usual cost.

Content Hub

Elephant Content Hub

Your ready-to-use training library for compliance. Instant access to professionally designed learning modules — legally compliant, AI-customisable, optimised for real-world impact.

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Answers to the most common questions about our Content Hub.

Absolutely. All modules can be customized using AI: With just a few clicks, you can adjust the wording, examples, and tone to suit your processes, your target audience, or your internal terminology.

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Manuel Lippert
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With Elephant we've taken the training and development of our installation teams to a new level. In a dynamic, fast-growing company like Enpal, it's critical that our installers are trained quickly, efficiently and to the highest quality — regardless of language, location or prior experience.

Manuel Lippert, Managing Director

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