Pologne : 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 works in contact with food needs a medical certificate for sanitary-epidemiological purposes (orzeczenie do celów sanitarno-epidemiologicznych). The employer sends the person for the tests. It has no expiry date in law (food safety act art. 59; infections act).
• Orientations officiellesGIS advises new tests after diarrhoea, a long cough, contact with infected people, or return after an infectious disease. Keep the certificate in the personnel file, with a copy at work.
• LoiFood hygiene training or instruction for all food staff and for the people running HACCP must be documented. The law sets no certificate, hours or renewal (food safety act art. 59).
• LoiSafety-at-work (BHP) training is a separate duty: before starting work, then every 3 years for manual jobs and every 5 years for managers.
• LoiSick staff: nobody with a disease that can pass through food, infected wounds, skin infections or diarrhoea may handle food. Staff must tell the manager at once, and the employer must take them off this work (EU Regulation 852/2004; infections act art. 10).