Вече се предлага в 50 държави, като се спазват правилата за хигиена на храните на всяка държава.

Chef Hygiene
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Готови за проверка на храните. Всеки ден.

In Lithuania the app follows Hygiene Norm HN 15:2021 “Maisto higiena”, which sets real kitchen temperatures in law; the VMVT inspects.

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Приложението Chef Hygiene на компютър: началният екран на кухнята с ежедневните ѝ проверкиПриложението Chef Hygiene на телефон: началният екран на кухнята с ежедневните ѝ проверки

Литва: правила за хигиена на храните

Правилата на тази страница засега са на английски. Те ще бъдат преведени на вашия език.

Инспекционен орган
State Food and Veterinary Service (Valstybinė maisto ir veterinarijos tarnyba, VMVT)
Публична оценка
Не
Езици в приложението
English

Вашата проверка

The State Food and Veterinary Service (VMVT) is the one national service, with territorial offices. Visits are risk-based and unannounced.

After a visit the VMVT gives an instruction with time to fix small faults, and can issue orders and administrative fines for serious faults. It can suspend the activity or close the business if there is a health risk. A normal restaurant, café or takeaway registers with the VMVT (registravimas); an approval certificate is needed only for some animal-origin food.

Хигиенна оценка

Lithuania has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no faults.

„Закон“ е задължително правило. „Официално ръководство“ не е закон, но инспекторите го очакват. „Chef Hygiene по подразбиране“ е стойност, спрямо която приложението проверява, когато никое правило не дава число.

Температури

  • ПравоFrozen food at −18°C or colder (HN 15:2021, item 29).
  • ПравоCooking: core at 75°C or more, one value for all foods. A dish may use another temperature for culinary reasons if it is safe (HN 15:2021, item 30).
  • ПравоHot holding: not below 63°C, and eat the food the day it is made. Hot food moved from equipment not holding 63°C must be delivered within 2 hours (HN 15:2021, item 30).
  • ПравоCooling: cool hot food to the set temperature within 4 hours (HN 15:2021, item 31).
  • ПравоCooled hot food: keep in a fridge at 4°C or colder for up to 24 hours (HN 15:2021, item 32).
  • ПравоReheating: core at 75°C, then serve within 2 hours (HN 15:2021, items 30 and 32).
  • ПравоDishwasher at 60°C or more (HN 15:2021, item 17). Change frying fat when free fatty acids reach 2.2% (item 34).
  • Chef Hygiene по подразбиранеThe norm sets no plain fridge number; follow the maker’s label. Chef Hygiene aims for 2–6°C and asks for fridge checks twice a day. Control thermometers must be metrologically verified (item 24).

Персонал, обучение и здраве

  • ПравоFood staff must hold the health knowledge and skills attestation (Sveikatos žinių ir įgūdžių atestavimo pažymėjimas) under SAM order V-69/2008. The food-work course is H10. The renewal period was not confirmed from the text.
  • ПравоA medical booklet (Asmens medicininė knygelė, form 048/a) is needed before starting. A TB check is repeated every year (Government Resolution 544/1999).
  • ПравоAnyone carrying or suspected of a food-transmissible disease must stop food work (EU Regulation 852/2004 Annex II; HN 15:2021, item 12). Chef Hygiene uses 48 hours without symptoms.

Алергени

  • ПравоAllergen information on the 14 EU allergens is mandatory for food that is not prepacked, in Lithuanian (Regulation 1169/2011, art. 44).
  • Chef Hygiene по подразбиранеChef Hygiene checks for written allergen information and an “ask our staff” sign. This is the app’s default. A national rule on oral information was not found.

Проверки за пожарна безопасност

  • Официални насокиStaff get fire induction and then training at least every 12 months. Training with attestation is at least every 3 years. A fire action plan is required (general fire-safety rules, BGST).
  • Chef Hygiene по подразбиранеExtinguishers are serviced by the maker’s interval. Chef Hygiene suggests yearly.
  • Официални насокиElectrical resistance measurements are yearly for a damp or public kitchen, and up to 6 years for ordinary dry premises. Chef Hygiene suggests yearly.
  • Chef Hygiene по подразбиранеFire alarm, gas and hood intervals were not confirmed in Lithuanian law. Chef Hygiene suggests a fire-alarm service every 3 months and a yearly gas check, and you can edit them.

Записи

  • ПравоKeep supplier and traceability documents for 6 months (short-life food), shelf life plus 6 months (longer-life food), or 5 years (long-keeping food) (HN 15:2021, item 28).
  • ПравоA pest plan with monitoring and extermination is required (HN 15:2021, item 26). The law sets no visit frequency; Chef Hygiene suggests a monthly own check.
  • Chef Hygiene по подразбиранеChef Hygiene suggests keeping temperature sheets for 1 year.

Официални източници

Checked

Тази страница е обща информация, а не правен съвет. Свържете се с местните власти.

Литва: ръководства за хигиена на храните

Литва: приложението Chef Hygiene.

Приложението зарежда тези правила за вашата кухня, проверява вашите записи спрямо тях и запазва доказателство за инспектора.

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