Malta: 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.

• LeyEvery food handler must be registered and hold a food handler card, shown on request. Employers may not use unregistered handlers (S.L. 449.27).
• LeyCategory 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.
• LeyMTA licence standards for restaurants: staff have an MTA-recognised induction, regular training, and training on fire-fighting equipment (S.L. 409.15).
• LeyAnyone 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.
• LeyThe authority can require a medical examination (S.L. 449.27, reg. 6). No fixed time off or medical certificate is set in law.