Croácia: 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.

• LeiEveryone 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).
• LeiStaff 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).
• LeiPeople 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.
• LeiThe 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).