Kroatia: henkilöstön sairaus ja koulutus

”Laki” on sitova sääntö. ”Virallinen ohjeistus” ei ole laki, mutta tarkastajat odottavat sitä. ”Chef Hygiene oletusarvo” on arvo, jota sovellus tarkistaa, vaikka mikään sääntö ei antaisi numeroa.

• LakiEveryone who touches, prepares or serves food needs the food hygiene course certificate before starting work, renewed every 5 years. The course is 15 teaching hours at a county public health institute. The employer pays (Act on protection from infectious diseases, Art. 37 and 39).
• LakiStaff in direct contact with unpacked food need a medical exam before starting and then every year, including stool tests. The result goes in the sanitary card (sanitarna iskaznica), which the employer keeps (same Act and Rulebook NN 116/2018).
• LakiPeople with an infectious disease that food can carry, or infected skin disease, must not work with food. After typhoid, dysentery or salmonellosis they need negative tests first.
• LakiThe business must train the HACCP team and every worker whose job affects food safety, check that the training worked and keep records (Rulebook NN 124/2025, Art. 6).