Croacia: registros para mantener

“Ley” es una norma vinculante. “Orientación oficial” no es ley, pero los inspectores la esperan. “Chef Hygiene predeterminado” es un valor que la aplicación comprueba cuando ninguna norma especifica un número.

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