1. Registration and inspection
Where do you register the activity?
The activity must be registered with the Gesundheitsamt (local public health authority) of the municipality/city.
Serving Glühwein is considered sale of food (Lebensmittelverkauf) and is therefore subject to § 43 Infektionsschutzgesetz (IfSG).
2. Hygiene training (§ 43 IfSG)
| Requirement | Details |
|---|---|
| Mandatory? | Yes, for everyone involved in preparing or serving the drink. |
| Authority | Gesundheitsamt or authorised online providers (depending on the federal state). |
| Validity | No fixed expiry, but authorities often ask for a recent certificate if the training took place a long time ago. |
3. Hygiene concept (Hygienekonzept)
You must have a written hygiene concept/plan that includes at least the following areas:
| Section | What must it contain? |
|---|---|
| Hygiene during preparation | Daily cleaning of taps and dispensing nozzles, daily boiling of the beverage (Glühwein). |
| Utensils and cups | Regular cleaning of all tools and containers or the use of disposable cups or reusable cups with deposit (Pfand). |
| Hand hygiene | Availability of hand-washing facilities (e.g. a sink or a water canister with soap). |
| Waste separation | Closed waste bins, regular cleaning of the stand and surrounding area. |
| Temperature control | Keeping the Glühwein constantly at 70–80 °C. |
4. Technical requirements for the dispensing equipment (Ausschankanlage)
The tap/dispensing vessel (Ausschankgerät) must be made of food-safe (lebensmittelecht) materials.
Heating the Glühwein is only permitted in suitable containers (e.g. stainless steel vessels).
The temperature must be checked regularly – using a thermometer is strongly recommended.
5. Water supply and wastewater
| Requirement | Notes |
|---|---|
| Clean water | Supply either via a direct water connection or via a clean water canister. |
| Water for hand washing | Must include soap and paper towels. |
| Surface disinfection | Use an approved disinfectant suitable for food-contact surfaces (e.g. “Flächendesinfektion lebensmittelgeeignet”). |
6. Deposit cups (Pfandbecher) vs. disposable cups
| Type | Requirements |
|---|---|
| Disposable cups (Einweg) | Must be disposed of hygienically; proper waste separation must be ensured. |
| Reusable cups with deposit (Mehrweg mit Pfand) | Must be washed at legally required temperatures, e.g. 60–70 °C in the dishwasher. |
7. Public order office & inspections
Spontaneous inspections may be carried out by the Ordnungsamt (public order office) or the food control authority (Lebensmittelaufsicht).
Non-compliance may result in:
Fines of up to 5,000 €,
immediate closure of the stand or stall,
a negative note in official records that can affect future permits and licences.
The editorial team of the website strives to provide accurate and reliable information based on thorough research and consultation of multiple sources. Nevertheless, errors may occur, and some information may be incomplete or not legally conclusive. Therefore, please treat the information in these articles as an initial point of reference only and always contact the relevant authorities for definitive and legally binding guidance.
