France: staff sickness and training

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

• LawCommercial restaurants, cafeterias, self-service and fast-food places need at least one person with 14 hours of food hygiene training. The rules are Décret 2011-731 and the arrêté of 5 October 2011.
• LawYou do not need the course with 3 years of experience managing or running a food business. A recognised food hygiene diploma issued after 1 January 2006 also counts. The rule sets no renewal date.
• LawA worker with a disease carried by food, an infected wound, a skin infection or diarrhoea must not handle food (EU Regulation 852/2004). They must tell the business operator at once.
• Official guidanceFrench law sets no fixed time off for sick staff. The operator judges each case and keeps the person away from food until they are medically cleared.