Slovenia: 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.

• LawPermanent HACCP-based procedures are required, in proportion to the size of the business (ZVHK Art. 36; Regulation 852/2004).
• Official guidanceKeep traceability records of supplier, product and date in (ZVHK Art. 23). NIJZ advises keeping them usually 2 years, and 6 months after the use-by date for perishable or unpacked food.
• Official guidanceLog fridge and freezer temperatures at least once a day at the start of work, with corrective actions (NIJZ guidance).
• LawRegister each premises with UVHVVR at least 15 days before opening and report changes within 15 days (ZVHK Art. 24).