Spanien: personalens sjukdom och utbildning

”Lag” är en bindande regel. ”Officiell vägledning” är inte lag, men inspektörer förväntar sig det. ”Chef Hygiene standard” är ett värde som appen kontrollerar mot där ingen regel anger ett nummer.

• LagThe owner must make sure staff are trained in food hygiene before they handle food. The training covers temperature control, cross-contamination, cleaning, personal hygiene and the business’s own HACCP controls.
• LagThe food handler certificate (carné de manipulador) is no longer compulsory under national law since Real Decreto 109/2010. Training can be in-house, online or with an outside course.
• Officiell vägledningSome regions or town councils may still ask for proof of training. Ask your local authority. Keep a record of names, dates, topics and trainer.
• LagAnyone with diarrhoea, vomiting, jaundice, a sore throat with fever or an infected skin wound must not handle food. They must tell management at once (EU Regulation 852/2004, Annex II, Chapter VIII).