Luxembourg: personale sygdom og uddannelse

“Lov” er en bindende regel. “Officiel vejledning” er ikke lov, men inspektører forventer det. “Chef Hygiene standard” er en værdi, som appen kontrollerer i forhold til, hvor ingen regel angiver et tal.

• LovFood 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.
• LovTo 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.
• LovStaff 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.
• LovStaff 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 standardThe rules set no fixed time off after symptoms. Chef Hygiene advises 48 hours.