Hungria: 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.

• LeiThere is no hygiene certificate and no set training hours. Each new worker must be trained within 1 month of starting, and the business documents it (Decree 68/2007).
• LeiEveryone who makes or sells food needs a medical exam before starting, a signed health statement and a health booklet. The exam is repeated every year (Decree 33/1998 (NM)).
• LeiNobody with a food-borne illness, infected wound, skin infection or diarrhoea may work with food. They must report it at once (EU Regulation 852/2004).
• LeiA responsible food-safety person must be able to act at once during all opening hours. Micro firms need this person on site within 2 hours (Éltv. § 22).
• Orientações oficiaisA worker comes back after illness with a doctor’s note (Nébih’s guide and NKFH’s guide).