Sveits: ansattes sykdom og opplæring

«Lov» er en bindende regel. «Offisiell veiledning» er ikke lov, men inspektører forventer det. «Chef Hygiene standard» er en verdi appen sjekker mot der ingen regel oppgir et tall.

• LovFood handlers must be supervised and instructed or trained for their job. Whoever runs the HACCP system must be trained in HACCP (HyV Art. 22). Federal law sets no certificate, hours or renewal.
• Offisiell veiledningGVG guide: write down the training. In a small business, oral instruction plus a signed attendance list is enough.
• LovSeveral cantons ask the restaurant manager for a hospitality certificate (Wirtepatent). In 2018 this applied in BE, FR, GE, TI, VD, VS, AG, BL, BS, JU, SO, TG, AI, LU, NW, OW and SH. Check the rule of your canton.
• LovNobody with an acute foodborne illness may work with food. Carriers and people with infected wounds or skin lesions may work only with hygiene measures that rule out contamination. Staff must tell the responsible person at once (HyV Art. 21). Law and the GVG set no fixed time off and no medical certificate.
• LovIf several people are ill at once, report it to the canton (HyV Art. 21).
• Chef Hygiene standardChef Hygiene advises 48 hours away from food work after sickness symptoms stop.