Írland: veikindi starfsfólks og þjálfun

„Lög“ eru bindandi regla. „Opinberar leiðbeiningar“ eru ekki lög, en eftirlitsmenn búast við þeim. „Chef Hygiene sjálfgefið gildi“ er gildi sem appið ber saman við þar sem engin regla gefur upp tölu.

• LögfræðiStaff must be supervised and instructed or trained for their work. Whoever runs the HACCP system must be trained in HACCP (Regulation 852/2004, Annex II). No course or certificate is mandatory.
• LögfræðiAnyone with diarrhoea, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
• Opinberar leiðbeiningarFSAI guidance: stay off work until 48 hours without symptoms. The FSAI’s Safe Catering form SC7 (Fitness to Work Assessment) can be used.
• Opinberar leiðbeiningarFSAI Guide to Food Safety Skills: Level 1 within the first month, Level 2 within 3 to 12 months, and Level 3 for managers and supervisors. The FSAI has a free course, Food Safety and You.
• LögfræðiFood safety culture is a legal duty in Ireland (Regulation 852/2004, Annex II, Chapter XIa).