Estados Unidos: 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.

• LeiFood Code 2022: the person in charge must be a Certified Food Protection Manager (CFPM), unless the regulator treats the place as minimal risk. Older editions ask for at least one CFPM. States differ, and Hawaii did not adopt the 2022 rule.
• LeiStaff must report these symptoms: vomiting, diarrhea, jaundice, sore throat with fever, and infected cuts or boils.
• LeiStaff must also report these diagnoses: norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.
• Chef Hygiene padrãoFood handler cards are needed where your state or city asks for them. Chef Hygiene suggests a renewal date: a manager certificate lasts up to 5 years and a food handler card usually 2 or 3 years.