Países Baixos: 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.

• LeiDutch law sets no food hygiene certificate, number of hours or renewal. Staff must be supervised and instructed to suit their work (Regulation 852/2004, Annex II, Chapter XII).
• Orientações oficiaisStaff must know the hygiene code, and the owner may instruct them. The NVWA checks staff knowledge during inspections.
• LeiA person with a disease carried by food, infected wounds, skin infections, sores or diarrhoea must not handle food. They must report it at once (Regulation 852/2004, Annex II, Chapter VIII).
• Orientações oficiaisFor norovirus, RIVM advises staff to return to their own work no earlier than 24 hours after vomiting or diarrhoea stops.
• LeiWith one or more employees you must appoint a BHV’er for first aid, fire fighting and evacuation (Arbowet, art. 15).
• LeiManagers on an alcohol licence must be 21 or older and hold the Verklaring Sociale Hygiëne (Alcoholwet, art. 8).