Kroatien: brandsikkerhed

“Lov” er en bindende regel. “Officiel vejledning” er ikke lov, men inspektører forventer det. “Chef Hygiene standard” er en værdi, som appen kontrollerer i forhold til, hvor ingen regel angiver et tal.

• LovThe owner checks each extinguisher at least every 3 months and records it. An authorised firm services it at least every year and after any use (Rulebook NN 101/11). Each floor needs at least 2 extinguishers (Rulebook NN 100/99).
• LovVentilation ducts from food-preparation rooms are cleaned every 3 months while the premises are open. Other ventilation ducts are cleaned at least yearly, with a written record (Rulebook NN 100/99, Art. 27).
• LovEmergency lighting is checked twice a year, once just before the main season, and recorded (Rulebook NN 100/99, Art. 23). Small ground-floor food premises are excepted.
• LovThe electrical installation is inspected and measured at least every 4 years. Keep the written report (technical regulation NN 5/2010).