Ítalía: 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.

• LögfræðiItalian national law sets no food hygiene certificate, hours or renewal. The business must make sure staff are supervised and trained for their work (EU Regulation 852/2004). The old health booklet (libretto sanitario) ended in March 2021.
• LögfræðiEach region sets its own training rules. In Lombardy the business trains its own staff with no set hours. In Emilia-Romagna there has been no regional course since 26 July 2025.
• LögfræðiTuscany: everyone takes a 2-hour Module A; cooks, pizza makers and bartenders add a 4-hour Module B; owners and HACCP managers add an 8-hour Module C. Level 2 staff and managers do a 3-hour refresher every 5 years (regional decision DGR 540/2024).
• LögfræðiFire wardens trained by the employer: 4 hours (level 1) or 8 hours (level 2), with a refresher at least every 5 years. First aid staff repeat their training at least every 3 years.
• LögfræðiSick staff: anyone with a disease that can pass through food, infected wounds, skin infections or diarrhoea must not handle food, and must tell the business at once (EU Regulation 852/2004).