Fås nu i 50 lande, i overensstemmelse med hvert lands egne regler for fødevarehygiejne.

Chef Hygiene
Menu

Serbien: til restauranter og takeaways

Klar til fødevareinspektionen. Hver dag.

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.

Kommer snartApp StoreFå den påGoogle PlayFå det fraVinduerÅbnWebapp

14 dage gratis · én pris pr. side · ingen kontrakt

Chef Hygiene-appen på en computer: køkkenets startskærm med dens daglige kontrollerChef Hygiene-appen på en telefon: køkkenets startskærm med dens daglige kontroller

Serbien: regler for fødevarehygiejne

Reglerne på denne side er for nuværende på engelsk. De vil blive oversat til dit sprog.

Inspektionsorgan
Veterinary Inspection (Veterinarska inspekcija) and Sanitary Inspection (Sanitarna inspekcija)
Offentlig vurdering
Ingen
Sprog i appen
English

Din inspektion

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 The inspector can ban use of the premises and seal it, and order unsafe food to be withdrawn or destroyed (ZBH, art. 74; ZSN, art. 27 and 31).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).

Hygiejnevurdering

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

“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.

Temperaturer

  • LovMinced 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).
  • LovFrozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
  • Chef Hygiene standardOther chilled food: the law gives no general number. Chef Hygiene checks 4°C.
  • Officiel vejledningCooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
  • Officiel vejledningHot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
  • Officiel vejledningCooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
  • Officiel vejledningReheating: core 75°C. Guidance, not law.

Personale, uddannelse og sundhed

  • LovEvery 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).
  • LovFood 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.
  • LovNo 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).

Allergener

  • LovThe 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 standardThe 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.

Brandsikkerhedstjek

  • LovExtinguishers, fire alarm, fixed suppression and hydrants must be checked every 6 months by an authorised company (Fire Protection Act, art. 44).
  • LovAll 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 standardElectrics: Chef Hygiene suggests a test every 3 years. No exact Serbian interval was confirmed.
  • Chef Hygiene standardGas: Chef Hygiene suggests a yearly check and keeping a record. No exact Serbian interval was confirmed.

Optegnelser

  • LovThe kitchen must run its own HACCP-based system (ZBH, art. 47).
  • Chef Hygiene standardNo 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.
  • LovBefore 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).

Officielle kilder

Checked

Denne side er til generel information, ikke juridisk rådgivning. Kontakt din kommune.

Serbien: Chef Hygiene-appen

Appen indlæser disse regler for dit køkken, kontrollerer dine optegnelser i forhold til dem og gemmer beviser til inspektøren.

Kommer snartApp StoreFå den påGoogle PlayFå det fraVinduerÅbnWebapp

Andre lande

Lande