Francia: malattia e formazione del personale

“Legge” è una norma vincolante. “Linee guida ufficiali” non sono legge, ma gli ispettori se le aspettano. “Chef Hygiene predefinito” è un valore che l’app controlla quando nessuna norma fornisce un numero.

• LeggeCommercial restaurants, cafeterias, self-service and fast-food places need at least one person with 14 hours of food hygiene training. The rules are Décret 2011-731 and the arrêté of 5 October 2011.
• LeggeYou do not need the course with 3 years of experience managing or running a food business. A recognised food hygiene diploma issued after 1 January 2006 also counts. The rule sets no renewal date.
• LeggeA worker with a disease carried by food, an infected wound, a skin infection or diarrhoea must not handle food (EU Regulation 852/2004). They must tell the business operator at once.
• Linee guida ufficialiFrench law sets no fixed time off for sick staff. The operator judges each case and keeps the person away from food until they are medically cleared.