Liechtenstein: 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.

• LeyStaff must be instructed or trained for their work. Whoever runs the HACCP procedures needs HACCP training (HyV art. 22). There is no certificate, hours or renewal period.
• LeyThere is no health certificate or routine health check for food staff. Staff only have to report illness (HyV art. 21).
• LeyAnyone with an acute food-borne illness must stay out of food areas. Carriers and people with infected wounds are banned unless hygiene rules out contamination. Report illness to the responsible person at once (HyV art. 21). Chef Hygiene uses 48 hours without symptoms.