Francia: enfermedad y formación del personal

“Ley” es una norma vinculante. “Orientación oficial” no es ley, pero los inspectores la esperan. “Chef Hygiene predeterminado” es un valor que la aplicación comprueba cuando ninguna norma especifica un número.

• LeyCommercial 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.
• LeyYou 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.
• LeyA 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.
• Orientación oficialFrench 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.