Norvegia: 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.

• LeggeThere is no food hygiene certificate, set hours or renewal. The rules ask for no formal qualification. The business must make sure everyone has the skills needed (Food Act, § 8).
• Linee guida ufficialiWhoever writes the routines needs enough HACCP (food safety system) training. Everyone should get an induction.
• LeggeStaff with a food-borne illness, infected wounds or diarrhoea must not handle food, and must tell the manager at once (EU Regulation 852/2004, annex II chapter VIII).
• Linee guida ufficialiMattilsynet and the Institute of Public Health (FHI) advise coming back 48 hours after vomiting or diarrhoea stops. There is no health certificate and no stool test after travel.