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Lituania: para restaurantes y comida para llevar

Listos para la inspección de alimentos. Todos los días.

In Lithuania the app follows Hygiene Norm HN 15:2021 “Maisto higiena”, which sets real kitchen temperatures in law; the VMVT inspects.

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La aplicación Chef Hygiene en un ordenador: la pantalla de inicio de una cocina con sus controles diarios.La aplicación Chef Hygiene en un teléfono: la pantalla de inicio de una cocina con sus controles diarios.

Lituania: reglas de higiene alimentaria

Las reglas de esta página están en inglés por el momento. Se traducirán a tu idioma.

Órgano de inspección
State Food and Veterinary Service (Valstybinė maisto ir veterinarijos tarnyba, VMVT)
Calificación pública
No
Idiomas en la aplicación
English

Su inspección

The State Food and Veterinary Service (VMVT) is the one national service, with territorial offices. Visits are risk-based and unannounced.

After a visit the VMVT gives an instruction with time to fix small faults, and can issue orders and administrative fines for serious faults. It can suspend the activity or close the business if there is a health risk. A normal restaurant, café or takeaway registers with the VMVT (registravimas); an approval certificate is needed only for some animal-origin food.

Calificación de higiene

Lithuania has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no faults.

“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.

Temperaturas

  • LeyFrozen food at −18°C or colder (HN 15:2021, item 29).
  • LeyCooking: core at 75°C or more, one value for all foods. A dish may use another temperature for culinary reasons if it is safe (HN 15:2021, item 30).
  • LeyHot holding: not below 63°C, and eat the food the day it is made. Hot food moved from equipment not holding 63°C must be delivered within 2 hours (HN 15:2021, item 30).
  • LeyCooling: cool hot food to the set temperature within 4 hours (HN 15:2021, item 31).
  • LeyCooled hot food: keep in a fridge at 4°C or colder for up to 24 hours (HN 15:2021, item 32).
  • LeyReheating: core at 75°C, then serve within 2 hours (HN 15:2021, items 30 and 32).
  • LeyDishwasher at 60°C or more (HN 15:2021, item 17). Change frying fat when free fatty acids reach 2.2% (item 34).
  • Chef Hygiene predeterminadoThe norm sets no plain fridge number; follow the maker’s label. Chef Hygiene aims for 2–6°C and asks for fridge checks twice a day. Control thermometers must be metrologically verified (item 24).

Personal, formación y salud

  • LeyFood staff must hold the health knowledge and skills attestation (Sveikatos žinių ir įgūdžių atestavimo pažymėjimas) under SAM order V-69/2008. The food-work course is H10. The renewal period was not confirmed from the text.
  • LeyA medical booklet (Asmens medicininė knygelė, form 048/a) is needed before starting. A TB check is repeated every year (Government Resolution 544/1999).
  • LeyAnyone carrying or suspected of a food-transmissible disease must stop food work (EU Regulation 852/2004 Annex II; HN 15:2021, item 12). Chef Hygiene uses 48 hours without symptoms.

Alérgenos

  • LeyAllergen information on the 14 EU allergens is mandatory for food that is not prepacked, in Lithuanian (Regulation 1169/2011, art. 44).
  • Chef Hygiene predeterminadoChef Hygiene checks for written allergen information and an “ask our staff” sign. This is the app’s default. A national rule on oral information was not found.

Controles de seguridad contra incendios

  • Orientación oficialStaff get fire induction and then training at least every 12 months. Training with attestation is at least every 3 years. A fire action plan is required (general fire-safety rules, BGST).
  • Chef Hygiene predeterminadoExtinguishers are serviced by the maker’s interval. Chef Hygiene suggests yearly.
  • Orientación oficialElectrical resistance measurements are yearly for a damp or public kitchen, and up to 6 years for ordinary dry premises. Chef Hygiene suggests yearly.
  • Chef Hygiene predeterminadoFire alarm, gas and hood intervals were not confirmed in Lithuanian law. Chef Hygiene suggests a fire-alarm service every 3 months and a yearly gas check, and you can edit them.

Archivos

  • LeyKeep supplier and traceability documents for 6 months (short-life food), shelf life plus 6 months (longer-life food), or 5 years (long-keeping food) (HN 15:2021, item 28).
  • LeyA pest plan with monitoring and extermination is required (HN 15:2021, item 26). The law sets no visit frequency; Chef Hygiene suggests a monthly own check.
  • Chef Hygiene predeterminadoChef Hygiene suggests keeping temperature sheets for 1 year.

Fuentes oficiales

Checked

Esta página contiene información general, no asesoramiento legal. Consulte con su autoridad local.

Lituania: la aplicación Chef Hygiene

La aplicación carga estas normas para tu cocina, compara tus registros con ellas y guarda pruebas para el inspector.

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