Ungern: 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.

• LagThere is no hygiene certificate and no set training hours. Each new worker must be trained within 1 month of starting, and the business documents it (Decree 68/2007).
• LagEveryone who makes or sells food needs a medical exam before starting, a signed health statement and a health booklet. The exam is repeated every year (Decree 33/1998 (NM)).
• LagNobody with a food-borne illness, infected wound, skin infection or diarrhoea may work with food. They must report it at once (EU Regulation 852/2004).
• LagA responsible food-safety person must be able to act at once during all opening hours. Micro firms need this person on site within 2 hours (Éltv. § 22).
• Officiell vägledningA worker comes back after illness with a doctor’s note (Nébih’s guide and NKFH’s guide).