Malta: 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.

• PrawoEvery food handler must be registered and hold a food handler card, shown on request. Employers may not use unregistered handlers (S.L. 449.27).
• PrawoCategory B (preparing high-risk food, such as cooks) is valid for 5 years. Category A (wrapped or low-risk food, or staff who do not prepare food) is valid for 2 years. Renewal needs a new course certificate.
• PrawoMTA licence standards for restaurants: staff have an MTA-recognised induction, regular training, and training on fire-fighting equipment (S.L. 409.15).
• PrawoAnyone with typhoid, a salmonella or staphylococcal infection, or any infection likely to cause food poisoning, must not work with food (Cap. 449, art. 22). Infected wounds, skin infections, sores or diarrhoea: stay out of food areas and tell the employer.
• PrawoThe authority can require a medical examination (S.L. 449.27, reg. 6). No fixed time off or medical certificate is set in law.