Luxembourg: 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.

• LawHACCP is required (Regulation 852/2004, Art. 5). A restaurant may follow the HORESCA guide instead of writing a full plan of its own.
• Official guidanceHORESCA guide: write down fridge and freezer temperatures every day with the date, product and initials. Keep delivery notes, cleaning and pest plans, training proof and allergen information.
• Official guidanceALVA’s traceability guide: keep supplier records for 5 years. For very perishable food or food sold straight to consumers, keep them at least 6 months after it was made.