Irland: 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.

• LagStaff must be supervised and instructed or trained for their work. Whoever runs the HACCP system must be trained in HACCP (Regulation 852/2004, Annex II). No course or certificate is mandatory.
• LagAnyone with diarrhoea, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
• Officiell vägledningFSAI guidance: stay off work until 48 hours without symptoms. The FSAI’s Safe Catering form SC7 (Fitness to Work Assessment) can be used.
• Officiell vägledningFSAI Guide to Food Safety Skills: Level 1 within the first month, Level 2 within 3 to 12 months, and Level 3 for managers and supervisors. The FSAI has a free course, Food Safety and You.
• LagFood safety culture is a legal duty in Ireland (Regulation 852/2004, Annex II, Chapter XIa).