Malta: 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.

• LawEvery food handler must be registered and hold a food handler card, shown on request. Employers may not use unregistered handlers (S.L. 449.27).
• LawCategory B (preparing high-risk food, such as cooks) is valid for 5 years. Category A (wrapped or low-risk food, or staff who do not prepare food) is valid for 2 years. Renewal needs a new course certificate.
• LawMTA licence standards for restaurants: staff have an MTA-recognised induction, regular training, and training on fire-fighting equipment (S.L. 409.15).
• LawAnyone with typhoid, a salmonella or staphylococcal infection, or any infection likely to cause food poisoning, must not work with food (Cap. 449, art. 22). Infected wounds, skin infections, sores or diarrhoea: stay out of food areas and tell the employer.
• LawThe authority can require a medical examination (S.L. 449.27, reg. 6). No fixed time off or medical certificate is set in law.