Croatie : maladie et formation du personnel

La « loi » désigne une règle contraignante. Les « recommandations officielles » ne constituent pas une loi, mais les inspecteurs s’y attendent. « Chef Hygiene valeur par défaut » est une valeur de référence utilisée par l’application lorsqu’aucune règle ne spécifie de valeur numérique.

• LoiEveryone 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).
• LoiStaff 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).
• LoiPeople 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.
• LoiThe 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).