Luxembourg: 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.

• LawFood staff need instruction or training that fits their job (Regulation 852/2004, Annex II). Luxembourg sets no staff certificate, fixed hours or renewal. Keep attendance sheets as proof.
• LawTo get the business licence (autorisation d’établissement) for a restaurant, the owner needs the HORECA access certificate from the House of Training (15 hours and a 3-hour exam, with a food hygiene module), or 1 year of proven experience.
• LawStaff have an occupational health exam when hired: within 2 months of starting, or before starting for night work or risk posts (Labour Code L.326-1). The HORESCA guide says to keep the aptitude certificates for inspectors.
• LawStaff with a gut or liver infection, hepatitis A, a cold or flu, a staph skin infection, a pus-filled wound or a contagious skin disease must stop handling food at once and tell the employer. They give a doctor’s note within 3 days (RGD of 4 July 1988 on the food trade, Art. 12).
• Chef Hygiene defaultThe rules set no fixed time off after symptoms. Chef Hygiene advises 48 hours.