Chorwacja: choroba personelu i szkolenie

„Prawo” to wiążąca reguła. „Oficjalne wytyczne” nie są prawem, ale inspektorzy ich oczekują. „Chef Hygiene domyślna” to wartość, którą aplikacja sprawdza, gdy żadna reguła nie podaje liczby.

• PrawoEveryone who touches, prepares or serves food needs the food hygiene course certificate before starting work, renewed every 5 years. The course is 15 teaching hours at a county public health institute. The employer pays (Act on protection from infectious diseases, Art. 37 and 39).
• PrawoStaff in direct contact with unpacked food need a medical exam before starting and then every year, including stool tests. The result goes in the sanitary card (sanitarna iskaznica), which the employer keeps (same Act and Rulebook NN 116/2018).
• PrawoPeople with an infectious disease that food can carry, or infected skin disease, must not work with food. After typhoid, dysentery or salmonellosis they need negative tests first.
• PrawoThe business must train the HACCP team and every worker whose job affects food safety, check that the training worked and keep records (Rulebook NN 124/2025, Art. 6).