Australia: boala și formarea personalului

„Legea” este o regulă obligatorie. „Îndrumările oficiale” nu sunt lege, dar inspectorii o așteaptă. „Chef Hygiene implicit” este o valoare pe care aplicația o verifică acolo unde nicio regulă nu oferă un număr.

• DreptA category one or two business appoints a food safety supervisor before it starts: someone reasonably available, with a certificate issued in the last 5 years. In New South Wales the certificate is the NSW Food Authority's; in the ACT every registered food business needs a supervisor (Standard 3.2.2A and state rules).
• DreptEvery food handler has done a food safety course or can show the skills and knowledge for their work; there is no set number of hours (Standard 3.2.2A). Free courses exist.
• DreptStaff with symptoms of a foodborne illness report it and don't handle food; someone diagnosed with a foodborne illness comes back only when a doctor says they are no longer sick or carrying it. No routine health certificate (Standard 3.2.2).