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Chef Hygiene
Valikko

Latvia: ravintoloihin ja takeawaylle

Valmiina elintarviketarkastukseen. Joka päivä.

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 päivää ilmaiseksi · yksi hinta per sivusto · ei sopimusta

Chef Hygiene -sovellus tietokoneella: keittiön aloitusnäyttö ja sen päivittäiset tarkastuksetChef Hygiene -sovellus puhelimessa: keittiön aloitusnäyttö päivittäisine tarkistuksineen

Latvia: elintarvikehygieniasäännöt

Tämän sivun säännöt ovat toistaiseksi englanniksi. Ne käännetään kielellesi.

Tarkastuslaitos
Food and Veterinary Service (Pārtikas un veterinārais dienests, PVD)
Julkinen luokitus
Ei
Sovelluksen kielet
English

Tarkastuksesi

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).

Hygienialuokitus

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.

”Laki” on sitova sääntö. ”Virallinen ohjeistus” ei ole laki, mutta tarkastajat odottavat sitä. ”Chef Hygiene oletusarvo” on arvo, jota sovellus tarkistaa, vaikka mikään sääntö ei antaisi numeroa.

Lämpötilat

  • LakiLatvian 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 oletusarvoChilled 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 oletusarvoCooking: core at 75°C, one value for all foods (standard HACCP practice).
  • Chef Hygiene oletusarvoHot holding at 63°C or more, the common HACCP working value. Latvia sets no figure.
  • Chef Hygiene oletusarvoCooling: from about 60°C down to 10°C within about 2 hours (standard HACCP practice).
  • Chef Hygiene oletusarvoReheating: core at 75°C. Cold display: Latvia sets no time. Chef Hygiene uses a 4-hour limit, then throw the food away.
  • Chef Hygiene oletusarvoCheck the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C). Chef Hygiene asks for fridge checks twice a day.

Henkilöstö, koulutus ja terveys

  • LakiNew 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).
  • LakiA 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).
  • LakiStop 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.

Allergeenit

  • LakiFor 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.
  • LakiConsumer information and safety notices must be in Latvian (State Language Law; Food Law art. 13).

Paloturvallisuustarkastukset

  • LakiFire-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.
  • LakiExtinguishers: 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 oletusarvoA fire alarm is serviced to the standard and the maker’s instructions. The law gives no fixed interval; Chef Hygiene suggests yearly.
  • LakiA general electrical check every 10 years, every 2 years in explosive areas (Cabinet Regulation 238, item 56).
  • Chef Hygiene oletusarvoGas: the law read gives no interval for a restaurant. Chef Hygiene suggests a yearly service.

Ennätykset

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

Viralliset lähteet

Checked

Tämä sivu on yleistä tietoa, ei oikeudellista neuvontaa. Tarkista asia paikallisilta viranomaisilta.

Latvia: Chef Hygiene sovellus

Sovellus lataa nämä keittiösi säännöt, tarkistaa tietosi niitä vasten ja säilyttää todisteet tarkastajalle.

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