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Serbia: para restaurantes y comida para llevar

Listos para la inspección de alimentos. Todos los días.

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.

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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.

Serbia: reglas de higiene alimentaria

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

Órgano de inspección
Veterinary Inspection (Veterinarska inspekcija) and Sanitary Inspection (Sanitarna inspekcija)
Calificación pública
No
Idiomas en la aplicación
English

Su inspección

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 The inspector can ban use of the premises and seal it, and order unsafe food to be withdrawn or destroyed (ZBH, art. 74; ZSN, art. 27 and 31).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

Calificación de higiene

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

“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

  • LeyMinced 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).
  • LeyFrozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
  • Chef Hygiene predeterminadoOther chilled food: the law gives no general number. Chef Hygiene checks 4°C.
  • Orientación oficialCooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
  • Orientación oficialHot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
  • Orientación oficialCooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
  • Orientación oficialReheating: core 75°C. Guidance, not law.

Personal, formación y salud

  • LeyEvery 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).
  • LeyFood 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.
  • LeyNo 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).

Alérgenos

  • LeyThe 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 predeterminadoThe 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.

Controles de seguridad contra incendios

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

Archivos

  • LeyThe kitchen must run its own HACCP-based system (ZBH, art. 47).
  • Chef Hygiene predeterminadoNo 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.
  • LeyBefore 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).

Fuentes oficiales

Checked

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

Serbia: 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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