Hungría: 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.

• LeyThere is no hygiene certificate and no set training hours. Each new worker must be trained within 1 month of starting, and the business documents it (Decree 68/2007).
• LeyEveryone who makes or sells food needs a medical exam before starting, a signed health statement and a health booklet. The exam is repeated every year (Decree 33/1998 (NM)).
• LeyNobody with a food-borne illness, infected wound, skin infection or diarrhoea may work with food. They must report it at once (EU Regulation 852/2004).
• LeyA responsible food-safety person must be able to act at once during all opening hours. Micro firms need this person on site within 2 hours (Éltv. § 22).
• Orientación oficialA worker comes back after illness with a doctor’s note (Nébih’s guide and NKFH’s guide).