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

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Сърбия: за ресторанти и храна за вкъщи

Готови за проверка на храните. Всеки ден.

In Serbia the app follows the Law on Food Safety (ZBH) and the Law on Sanitary Supervision (ZSN); two inspectors check, kitchen temperatures come from HACCP guidance, and workers need a health book renewed every 6 months.

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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

Сърбия: правила за хигиена на храните

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

Инспекционен орган
Veterinary Inspection (Veterinarska inspekcija) and Sanitary Inspection (Sanitarna inspekcija)
Публична оценка
Не
Езици в приложението
English

Вашата проверка

Two inspectors check. The Veterinary Inspection (Ministry of Agriculture) checks food safety and is the main inspector for a normal restaurant. The Sanitary Inspection (Ministry of Health) checks premises, water and staff health (ZBH, art. 12; ZSN, art. 2–4 and 27). Visits are risk-based and unannounced. No fixed time between visits is published.

After a visit the inspector writes a record (zapisnik) and a decision (rešenje) with a deadline. The inspector can ban use of the premises and seal it, and order unsafe food to be withdrawn or destroyed (ZBH, art. 74; ZSN, art. 27 and 31). Fines are in dinars. ZBH offences: a company 150,000 to 1,000,000 and an entrepreneur 250,000 to 500,000 (art. 80–83). ZSN offences: a company 150,000 to 1,000,000 and an entrepreneur 50,000 to 500,000 (art. 34–37).

Хигиенна оценка

Serbia has no public hygiene rating, smiley, sticker or score, and nothing has to be displayed. Chef Hygiene shows no rating card for Serbia.

„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

  • ПравоMinced packaged chilled meat: 0 to +2°C. Minced poultry and meat semi-products such as pljeskavice and ćevapi: 0 to +4°C (Pravilnik 50/2019).
  • ПравоFrozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
  • Chef Hygiene по подразбиранеOther chilled food: the law gives no general number. Chef Hygiene checks 4°C.
  • Официални насокиCooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
  • Официални насокиHot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
  • Официални насокиCooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
  • Официални насокиReheating: core 75°C. Guidance, not law.

Персонал, обучение и здраве

  • ПравоEvery worker who makes, sells or serves food, or touches food or packaging, needs a health check before starting and then every 6 months. This is the sanitary book (sanitarna knjižica). It includes a doctor exam, a throat and nose swab, and stool tests. The book must be kept and shown on request (Pravilnik 3/2017).
  • ПравоFood handlers must be instructed and trained for their job, and the staff responsible for HACCP trained in HACCP (Pravilnik 73/2010, art. 29). No renewal or hours are set. Keep a training log.
  • ПравоNo one with a food-transmissible disease or carrier state, infected wounds, skin lesions or diarrhoea may do food work. Workers must report illness (Pravilnik 73/2010, art. 23).

Алергени

  • ПравоThe 14 EU allergens must be declared and documented on site, and available to the consumer, also for food that is not prepacked (Pravilnik 19/2017).
  • Chef Hygiene по подразбиранеThe research did not confirm if oral information is allowed. Chef Hygiene checks for a written list per dish and a visible notice. This is the app’s default.

Проверки за пожарна безопасност

  • ПравоExtinguishers, fire alarm, fixed suppression and hydrants must be checked every 6 months by an authorised company (Fire Protection Act, art. 44).
  • ПравоAll staff get fire training when they start, within 30 days. Their knowledge is re-checked every 3 years (Fire Protection Act, art. 53).
  • Chef Hygiene по подразбиранеElectrics: Chef Hygiene suggests a test every 3 years. No exact Serbian interval was confirmed.
  • Chef Hygiene по подразбиранеGas: Chef Hygiene suggests a yearly check and keeping a record. No exact Serbian interval was confirmed.

Записи

  • ПравоThe kitchen must run its own HACCP-based system (ZBH, art. 47).
  • Chef Hygiene по подразбиранеNo legal pest-control visit interval was found. Chef Hygiene suggests a pest-control contract and a monthly own check. Chef Hygiene asks for fridge checks twice a day.
  • ПравоBefore opening: register the business with the APR, and register the food object in the Central Register of Objects. You cannot start before it is registered (ZBH, art. 15).

Официални източници

Checked

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

Сърбия: ръководства за хигиена на храните

Сърбия: приложението Chef Hygiene.

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

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