Croatia: records to keep

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

• LawRestaurants keep these on the premises: goods-in rules, a cleaning plan, swab results, the cold-chain record at least once a day, shelf-life instructions for prepared dishes, and the pest plan and certificates (Rulebook NN 124/2025, Art. 14).
• LawSurface swab tests by a laboratory are needed at least every 6 months, with at least 10 samples for a restaurant (Rulebook NN 137/2009).
• LawKeep corrective-action records for 1 year after the shelf-life date, or 6 months for perishable food with no date (Rulebook NN 124/2025, Art. 22).