Espanha: doença e treinamento do pessoal

“Lei” é uma regra vinculativa. “Orientação oficial” não é lei, mas os inspetores esperam que seja. “Chef Hygiene padrão” é um valor que o aplicativo verifica quando nenhuma regra fornece um número.

• LeiThe owner must make sure staff are trained in food hygiene before they handle food. The training covers temperature control, cross-contamination, cleaning, personal hygiene and the business’s own HACCP controls.
• LeiThe food handler certificate (carné de manipulador) is no longer compulsory under national law since Real Decreto 109/2010. Training can be in-house, online or with an outside course.
• Orientações oficiaisSome regions or town councils may still ask for proof of training. Ask your local authority. Keep a record of names, dates, topics and trainer.
• LeiAnyone with diarrhoea, vomiting, jaundice, a sore throat with fever or an infected skin wound must not handle food. They must tell management at once (EU Regulation 852/2004, Annex II, Chapter VIII).