Kroatien: 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.

• LagEveryone who touches, prepares or serves food needs the food hygiene course certificate before starting work, renewed every 5 years. The course is 15 teaching hours at a county public health institute. The employer pays (Act on protection from infectious diseases, Art. 37 and 39).
• LagStaff in direct contact with unpacked food need a medical exam before starting and then every year, including stool tests. The result goes in the sanitary card (sanitarna iskaznica), which the employer keeps (same Act and Rulebook NN 116/2018).
• LagPeople with an infectious disease that food can carry, or infected skin disease, must not work with food. After typhoid, dysentery or salmonellosis they need negative tests first.
• LagThe business must train the HACCP team and every worker whose job affects food safety, check that the training worked and keep records (Rulebook NN 124/2025, Art. 6).