Ya disponible en 50 países, respetando las normas de higiene alimentaria de cada uno.

Chef Hygiene
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Letonia: para restaurantes y comida para llevar

Listos para la inspección de alimentos. Todos los días.

In Latvia the app follows the EU hygiene rules and the Food Circulation Supervision Law; Latvian law sets no kitchen temperatures, and the PVD inspects.

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14 días gratis · un precio por sitio · sin contrato

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.

Letonia: reglas de higiene alimentaria

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

Órgano de inspección
Food and Veterinary Service (Pārtikas un veterinārais dienests, PVD)
Calificación pública
No
Idiomas en la aplicación
English

Su inspección

The Food and Veterinary Service (PVD) is the one national authority (Food Circulation Supervision Law, art. 21). Visits are risk-based, unannounced and follow the PVD’s yearly control programme.

After a visit the PVD gives a deadline to fix small faults and can fine (naudas sods) for breaches. It can stop or suspend the activity if there is a direct health threat. For the main offence (art. 29) the fine is up to EUR 500 for a person and EUR 20–1,500 for a company (fine unit EUR 5). Start-up needs registration with the PVD, not a licence (Food Law art. 5).

Calificación de higiene

Latvia has no public hygiene rating, sticker or score, and nothing has to be displayed. The PVD keeps a public register of businesses only. 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

  • LeyLatvian law sets no national restaurant fridge, cooking, hot-holding or cooling numbers. Hygiene goes to EU Regulation 852/2004. Your own self-control plan (paškontrole) is the legal duty.
  • Chef Hygiene predeterminadoChilled storage at 2–6°C. Chef Hygiene aims for 5°C or colder. Frozen food at −18°C or colder (EU Regulation 37/2005 for quick-frozen food).
  • Chef Hygiene predeterminadoCooking: core at 75°C, one value for all foods (standard HACCP practice).
  • Chef Hygiene predeterminadoHot holding at 63°C or more, the common HACCP working value. Latvia sets no figure.
  • Chef Hygiene predeterminadoCooling: from about 60°C down to 10°C within about 2 hours (standard HACCP practice).
  • Chef Hygiene predeterminadoReheating: core at 75°C. Cold display: Latvia sets no time. Chef Hygiene uses a 4-hour limit, then throw the food away.
  • Chef Hygiene predeterminadoCheck the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C). Chef Hygiene asks for fridge checks twice a day.

Personal, formación y salud

  • LeyNew food handlers without a food qualification take the course “Minimālās higiēnas prasības pārtikas uzņēmumā”: at least 3 hours, pass mark 70%, and retake every 3 years. This also applies to people out of food handling for more than 3 years (Cabinet Regulation 545).
  • LeyA first health check before starting is required for food-contact staff, with a family doctor’s opinion. There is no routine yearly repeat now, and the old sanitary booklet is dropped (Cabinet Regulation 447 of 2018).
  • LeyStop food work for vomiting, diarrhoea or a food-borne illness, and return with medical clearance (EU Regulation 852/2004 Annex II). Chef Hygiene uses 48 hours without symptoms; the Latvian clause on a doctor’s note was not found.

Alérgenos

  • LeyFor food that is not prepacked, the dish name and the 14 EU allergens must be given in writing, for example on the menu. Oral allergen information is allowed only in exemption cases such as street or market sales, not a sit-down restaurant (Cabinet Regulation 595, items 4 and 8). Exception: the dish name clearly names the allergen.
  • LeyConsumer information and safety notices must be in Latvian (State Language Law; Food Law art. 13).

Controles de seguridad contra incendios

  • LeyFire-safety instruction for staff at least once a year (Cabinet Regulation 238, item 190.2). A practical drill is required yearly only where more than 50 people may be present at once. Chef Hygiene suggests a yearly drill as good practice.
  • LeyExtinguishers: technical maintenance by the maker’s interval, and a visual check at least yearly, every 6 months for public objects and unheated areas (Cabinet Regulation 238, items 267–268). Chef Hygiene suggests yearly.
  • Chef Hygiene predeterminadoA fire alarm is serviced to the standard and the maker’s instructions. The law gives no fixed interval; Chef Hygiene suggests yearly.
  • LeyA general electrical check every 10 years, every 2 years in explosive areas (Cabinet Regulation 238, item 56).
  • Chef Hygiene predeterminadoGas: the law read gives no interval for a restaurant. Chef Hygiene suggests a yearly service.

Archivos

  • LeyA self-control plan (paškontrole) based on HACCP is required (Food Law art. 8; EU Regulation 852/2004).
  • Chef Hygiene predeterminadoThe law gives no keeping time. Chef Hygiene suggests 1 year for temperature sheets and 3 years for audits.
  • Orientación oficialKeep a pest-control plan, own checks and a contract with a pest firm. The law sets no visit frequency.

Fuentes oficiales

Checked

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

Letonia: 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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