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Bulgarie : pour les restaurants et les plats à emporter

Prêt pour l’inspection sanitaire. Tous les jours.

In Bulgaria the app follows the EU hygiene rules, the Food Act and its ordinances; the Bulgarian Food Safety Agency (BFSA) inspects, and only −18°C for frozen food is a fixed number in law.

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Bulgarie : règles d'hygiène alimentaire

Le règlement de cette page est pour l’instant en anglais. Il sera traduit dans votre langue.

organisme d’inspection
Bulgarian Food Safety Agency (Българска агенция по безопасност на храните, BFSA / БАБХ)
Évaluation publique
Non
Langues disponibles dans l’application
Български, English

Votre inspection

BFSA (БАБХ) does the official food control through its 28 regional food-safety directorates (ОДБХ), one per province. Regional health inspectorates check staff health books. The consumer protection commission (КЗП) checks restaurant star categories.

After a check the inspector writes a prescription (предписание) with a deadline, or a fine report. The control body can suspend a site, and can deregister it for gross or repeated breaches. Under the Food Act (art. 128 to 137) a business can be fined BGN 4,000 to 6,000 (about EUR 2,045 to 3,068) for breaches such as no HACCP-based procedures or allergen and traceability failures.

Note d’hygiène

There is no national hygiene rating, sticker or duty to display a result. The tourism star categories for restaurants are not a hygiene rating.

La « loi » désigne une règle contraignante. Les « recommandations officielles » ne constituent pas une loi, mais les inspecteurs s’y attendent. « Chef Hygiene valeur par défaut » est une valeur de référence utilisée par l’application lorsqu’aucune règle ne spécifie de valeur numérique.

Températures

  • LoiFrozen food: −18°C in all parts. Short rises of up to 3°C are allowed only in transport and shop display (quick-frozen food ordinance, art. 5).
  • Orientations officiellesFridge: BFSA advises 0 to 4°C for fresh and chilled meat, fish, dairy and offal. The label’s own temperature wins. This is advice, not a legal limit.
  • Chef Hygiene par défautBulgaria has no legal or official number for cooking. Chef Hygiene checks against its own default: 75°C in the core.
  • Chef Hygiene par défautBulgaria has no number for hot holding. Chef Hygiene checks against its own default: 63°C or hotter.
  • Chef Hygiene par défautBulgaria has no number for cooling. EU law says to cool as quickly as possible. Chef Hygiene checks against its own default: from 60°C to 10°C within 2 hours.
  • Chef Hygiene par défautBulgaria has no number for reheating. Chef Hygiene checks against its own default: 75°C.
  • Orientations officiellesAt delivery, chilled food should be 4°C or colder (BFSA’s advice) and frozen food −18°C, with up to 3°C more allowed in transport.

Personnel, formation et santé

  • LoiEvery worker needs a personal health book (лична здравна книжка), kept at the site and shown to inspectors (Ordinance 15/2006, art. 2).
  • LoiBefore starting, the worker has a doctor’s exam, worm and protozoa tests, a TB skin test and carrier tests. Every year the skin exam, worm tests and carrier tests are repeated (Ordinance 15/2006, art. 3 to 5).
  • LoiWorkers with an acute infection, diarrhoea, purulent skin disease or similar must tell the manager at once and are removed from work. They return only with the doctor’s entry “допуска се на работа” in the book (Ordinance 15/2006, art. 7 to 9).
  • LoiBulgaria has no national hygiene certificate, course hours or renewal. The EU rule still applies: staff must be instructed and trained for their work (Regulation 852/2004).

Allergènes

  • LoiFor food that is not prepacked, guests get the allergens from the 14 EU allergens, the dish name, the date and the operator’s name and address. In a restaurant this is given on the customer’s request (Ordinance on food information, art. 5 and 6).
  • LoiFor delivered food, the information is given when the customer receives it. It must be in Bulgarian.
  • LoiA breach is fined under the Food Act, art. 131.

Contrôles de sécurité incendie

  • LoiThe owner or the fire-safety person checks each fire extinguisher at intervals of at most 30 days (Ordinance 8121з-647/2014, art. 21). Servicing and pressure tests follow the maker’s rules.
  • LoiKitchen extraction ducts, shafts, chimneys and flues are cleaned at the start of the heating season and when needed. Grease filters are cleaned when needed. Write a protocol each time (Ordinance 8121з-647/2014, art. 38).
  • LoiLPG installations: an inspection by a supervision body every year, joints leak-checked every 3 months, and a signed staff gas-safety briefing every year (Ordinance PMS 243/2004).
  • LoiNatural gas: installations are checked every 12 months and gas appliances every 2 years (Ordinance PMS 171/2004).
  • LoiEarthing resistance is measured at intervals of at most 1 year (Ordinance 16-116/2008).

Archives

  • LoiHACCP-based permanent procedures are required (Food Act art. 8 and 10; EU Regulation 852/2004).
  • LoiKeep technological documentation for each food you make, and traceability records for what you buy and sell (Ordinance 14/2021, art. 16; Regulation 178/2002).
  • LoiKeep the pest-control firm’s protocols. The firm keeps its biocide log for 3 years (Ordinance 1/2018).

Sources officielles

Checked

Cette page contient des informations générales et ne constitue pas un avis juridique. Veuillez consulter les autorités locales compétentes.

Bulgarie : l'application Chef Hygiene

L’application charge ces règles pour votre cuisine, vérifie vos enregistrements par rapport à celles-ci et conserve les preuves pour l’inspecteur.

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