Aktuell in 50 Ländern erhältlich, wobei die jeweiligen Lebensmittelhygienevorschriften des Landes eingehalten werden.

Chef Hygiene
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Kroatien: für Restaurants und Imbissbuden

Bereit für die Lebensmittelkontrolle. Jeden Tag.

In Croatia the app follows the EU hygiene rules, the HACCP rulebook NN 124/2025 and the national catering guide of the Chamber of Trades and Crafts (HOK); the State Inspectorate inspects.

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14 Tage kostenlos · Ein Preis pro Standort · Keine Vertragsbindung

Die Chef Hygiene App auf einem Computer: der Startbildschirm einer Küche mit ihren täglichen KontrollenDie Chef Hygiene App auf dem Smartphone: der Startbildschirm einer Küche mit ihren täglichen Kontrollen.

Kroatien: Lebensmittelhygieneregeln

Die Regeln auf dieser Seite sind vorerst auf Englisch. Sie werden in Ihre Sprache übersetzt.

Inspektionsstelle
State Inspectorate, sanitary inspection (Državni inspektorat, sanitarna inspekcija)
Öffentliche Bewertung
NEIN
Sprachen in der App
Hrvatski, English

Ihre Inspektion

The State Inspectorate (Državni inspektorat, DIRH) inspects through its sanitary inspection (sanitarna inspekcija). It checks food hygiene, HACCP and staff health. It works from five regional offices (Zagreb, Osijek, Rijeka, Split, Varaždin). Tourism, market and labour inspectors also visit.

The inspector can ban rooms, equipment, products or a person’s work, and can seal the premises: 1 to 15 days the first time, 30 days if the same fault returns within 3 years. Fines for a company start at EUR 6,630 to 13,270 for having no HACCP system (Act NN 83/22). Appeals do not stop an order.

Hygienebewertung

There is no national rating, sticker or smiley, and no duty to display an inspection result. The State Inspectorate publishes only totals.

„Gesetz“ ist eine verbindliche Regel. „Offizielle Richtlinien“ sind kein Gesetz, werden aber von Prüfern erwartet. „Chef Hygiene Standardwert“ ist ein Wert, den die App überprüft, wenn keine Regel einen Wert vorgibt.

Temperaturen

  • Offizielle LeitlinienNo Croatian law sets restaurant fridge, hot-holding, cooling or reheating numbers. The values below come from the national catering guide (HOK, 2nd edition 2025).
  • Offizielle LeitlinienFridge: cooked dishes and poultry 4°C, minced meat 2°C, offal 3°C, other meat 7°C, vegetables 8°C. Fresh fish is kept at melting-ice temperature. Any fridge must stay at +8°C or colder.
  • Offizielle LeitlinienFreezer: −18°C or colder.
  • Offizielle LeitlinienCooking: 73°C for 30 seconds in the thickest part of the food.
  • Offizielle LeitlinienHot holding: 65°C or hotter, checked every 2 hours. If it fell below 65°C for under 2 hours, reheat once to 73°C and use it. After 2 to 4 hours, use it at once. After more than 4 hours, throw it away.
  • Offizielle LeitlinienCooling: at most 30 minutes at room temperature, then down to 4°C within 6 hours in all. Use the food within 24 hours.
  • Offizielle LeitlinienReheating: 73°C for 30 seconds, and only once.
  • Offizielle LeitlinienCold display: 8°C at most, aim for 4°C. After 2 hours over the limit, use the food within the next 2 hours. After 4 hours, throw it away.
  • Offizielle LeitlinienAt goods-in, chilled food should be 8°C at most and frozen food −18°C or colder. Catering vans carry food at 4°C at most.

Personal, Schulung und Gesundheit

  • GesetzEveryone who touches, prepares or serves food needs the food hygiene course certificate before starting work, renewed every 5 years. The course is 15 teaching hours at a county public health institute. The employer pays (Act on protection from infectious diseases, Art. 37 and 39).
  • GesetzStaff in direct contact with unpacked food need a medical exam before starting and then every year, including stool tests. The result goes in the sanitary card (sanitarna iskaznica), which the employer keeps (same Act and Rulebook NN 116/2018).
  • GesetzPeople with an infectious disease that food can carry, or infected skin disease, must not work with food. After typhoid, dysentery or salmonellosis they need negative tests first.
  • GesetzThe business must train the HACCP team and every worker whose job affects food safety, check that the training worked and keep records (Rulebook NN 124/2025, Art. 6).

Allergene

  • GesetzYou must give the 14 EU allergens for food that is not prepacked, in writing, easy to see, next to the food (Rulebook on unpackaged food, Art. 8). The information is free and available before the sale.
  • GesetzOral information is allowed if a visible notice says where the information is or invites guests to ask staff, and the full information is also in print or electronic form on the premises for guests and inspectors.
  • GesetzFor delivery orders, give the information before the sale and at delivery. It must be in Croatian, Latin script; other languages may be added. Keep a list of the allergens in every dish.

Brandschutzprüfungen

  • GesetzThe 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).
  • GesetzVentilation 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).
  • GesetzEmergency 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.
  • GesetzThe electrical installation is inspected and measured at least every 4 years. Keep the written report (technical regulation NN 5/2010).

Aufzeichnungen

  • GesetzRestaurants 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).
  • GesetzSurface swab tests by a laboratory are needed at least every 6 months, with at least 10 samples for a restaurant (Rulebook NN 137/2009).
  • GesetzKeep 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).

Offizielle Quellen

Checked

Diese Seite enthält allgemeine Informationen und stellt keine Rechtsberatung dar. Bitte wenden Sie sich an Ihre örtliche Behörde.

Kroatien: die Chef Hygiene-App

Die App lädt diese Regeln für Ihre Küche, gleicht Ihre Aufzeichnungen damit ab und speichert Nachweise für den Kontrolleur.

Demnächst verfügbarApp StoreMach es anGoogle PlayHol es dir vonWindowsÖffne dieWeb-App

Andere Länder

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