यह उत्पाद अब 50 देशों में उपलब्ध है, और प्रत्येक देश के अपने खाद्य स्वच्छता नियमों का पालन करता है।

Chef Hygiene
मेनू

स्लोवेनिया: रेस्तरां और टेकअवे के लिए

खाद्य निरीक्षण के लिए तैयार। हर दिन।

In Slovenia the app follows the EU hygiene rules and the Law on Safe Food and Feed (ZVHK); UVHVVR food inspectors inspect, and the kitchen temperatures come from the national catering guide, not from law.

जल्द आ रहा हैऐप स्टोरइसे चालू करोगूगल प्लेइसे यहां से प्राप्त करेंविंडोज़खोलेंवेब अप्प

14 दिन निःशुल्क · प्रति साइट एक ही कीमत · कोई अनुबंध नहीं

कंप्यूटर पर Chef Hygiene ऐप: रसोई की होम स्क्रीन जिसमें दैनिक जाँचें शामिल हैंफोन पर Chef Hygiene ऐप: रसोई की होम स्क्रीन जिसमें दैनिक जांच शामिल हैं

स्लोवेनिया: खाद्य स्वच्छता नियम

इस पृष्ठ पर नियम फिलहाल अंग्रेजी में हैं। इन्हें आपकी भाषा में अनुवादित किया जाएगा।

निरीक्षण निकाय
Administration for Food Safety, Veterinary Sector and Plant Protection (Uprava za varno hrano, veterinarstvo in varstvo rastlin, UVHVVR)
सार्वजनिक रेटिंग
नहीं
ऐप में उपलब्ध भाषाएँ
Slovenščina, English, Italiano, Magyar

आपका निरीक्षण

UVHVVR food inspectors check food law in all phases, from 10 regional offices. The control plan 2025 to 2029 sets how often, by risk. A restaurant, inn or snack bar with more than 10 staff is checked about every 18 months. With fewer than 10 staff, or a café or pastry shop with its own production, about every 30 months.

For small faults the inspector gives a warning with a deadline, then a decision. If the fault is not fixed in time, or at once if there is direct danger to life or health, the inspector can ban the activity and seal the premises. Under the ZVHK (Art. 109) a company can be fined EUR 2,000 to 20,000 and a sole trader EUR 1,000 to 10,000 for breaches such as no traceability or unmet hygiene conditions.

स्वच्छता रेटिंग

There is no national rating, sticker or duty to display a result. A ban for danger to life or health must be published online for at least 60 days.

“कानून” एक बाध्यकारी नियम है। “आधिकारिक मार्गदर्शन” कानून नहीं है, लेकिन निरीक्षक इसकी अपेक्षा करते हैं। “Chef Hygiene डिफ़ॉल्ट” एक ऐसा मान है जिसकी जाँच ऐप द्वारा की जाती है जहाँ कोई नियम संख्या नहीं देता है।

तापमान

  • आधिकारिक मार्गदर्शनNo Slovenian law sets restaurant fridge, hot-holding, cooling or reheating numbers. The values below come from the national catering guide (December 2010), as printed in NIJZ staff texts.
  • आधिकारिक मार्गदर्शनChilled storage and goods-in: below 5°C, or as the label says. Some NIJZ lines say below 4°C for raw food and cooked cold dishes.
  • आधिकारिक मार्गदर्शनFrozen food: −18°C or colder. For quick-frozen food this is law, with short rises of up to 3°C allowed (Rulebook 87/14, Art. 5).
  • आधिकारिक मार्गदर्शनCooking, core temperature for 15 seconds: 74°C for poultry pieces, game, stuffings and dishes with minced-meat stuffing; 68°C for pork and minced or chopped meat; 63°C for beef, veal, lamb, fish, eggs, dairy, rice and pasta.
  • आधिकारिक मार्गदर्शनHot holding: 63°C or hotter in the core. Below that, reheat or throw the food away. Serve within 2 hours of cooking, and never after 4 hours.
  • आधिकारिक मार्गदर्शनCooling in two stages: from 63°C to 20°C within 2 hours, then to 5°C within 4 more hours. A blast chiller is better.
  • आधिकारिक मार्गदर्शनReheating: 74°C for 15 seconds.
  • आधिकारिक मार्गदर्शनCold display and salad bars: under 3 hours. Very sensitive dishes such as tartare and cream cakes stay at 5 to 8°C. Throw the food away once it is over the limit or not served within 3 hours, and write down when it was put out.

कर्मचारी, प्रशिक्षण और स्वास्थ्य

  • कानूनSlovenia has no national food hygiene certificate, course length or renewal. EU law applies: the operator must instruct and train staff to suit their work (Regulation 852/2004).
  • कानूनBefore the first day each worker signs a consent to report illness and fills in a symptom declaration. The employer keeps them with a staff list for inspectors (Rulebook 82/03).
  • कानूनA worker with vomiting, diarrhoea, jaundice, pus-filled skin lesions or discharge from the eyes, ears or nose must stop food work and tell the manager at once (Rulebook 82/03).
  • कानूनThere is no routine yearly medical exam or health card. A public health institute checks a worker only after an infection, diarrhoea or vomiting at home, travel to an area with poor hygiene, or when an inspector asks. The employer pays.
  • आधिकारिक मार्गदर्शनNIJZ outbreak guidance: stay away for 48 hours after symptoms stop for most infections. After typhoid or dysentery return only with a doctor’s certificate after negative stool tests.

एलर्जी कारक

  • कानूनIn catering, allergen information must be in writing, in at least one of the places where dishes are offered: menu, board, poster or screen. It must be easy to see, readable and not covered. There is no oral-only option (Decree 6/2014, Art. 3).
  • आधिकारिक मार्गदर्शनUse the word “vsebuje” plus the allergen name, for the 14 EU allergens. This also applies to drinks (SPOT guidance).
  • कानूनThe information must be in Slovene (ZVHK, Art. 51). A breach is fined EUR 6,000 to 30,000 for a company and EUR 3,000 to 6,000 for a sole trader (Decree 6/2014, Art. 4).

अग्नि सुरक्षा जांच

  • कानूनEvery restaurant needs a fire order (požarni red) with annexes for records and check sheets. The owner sets how often the checks are done (Rulebook 52/07).
  • कानूनWhere an evacuation plan is required, hold a practical evacuation drill at least once a year and record it (Rulebook 52/07, Art. 11).
  • कानूनStaff get fire training at the start and again every 3 years for medium fire risk. Keep the records for at least 10 years (Rulebook 32/11).
  • कानूनExtinguishers are serviced by an authorised maintainer following the maker’s instructions. The label shows the next date. The rule sets no fixed interval (Rulebook 108/04).
  • कानूनBuilt-in fire systems, such as a fire alarm, gas detection and emergency lighting, need a certificate of proper functioning valid for 3 years (Rulebook 53/2019, Art. 21).

अभिलेख

  • कानूनPermanent HACCP-based procedures are required, in proportion to the size of the business (ZVHK Art. 36; Regulation 852/2004).
  • आधिकारिक मार्गदर्शनKeep traceability records of supplier, product and date in (ZVHK Art. 23). NIJZ advises keeping them usually 2 years, and 6 months after the use-by date for perishable or unpacked food.
  • आधिकारिक मार्गदर्शनLog fridge and freezer temperatures at least once a day at the start of work, with corrective actions (NIJZ guidance).
  • कानूनRegister each premises with UVHVVR at least 15 days before opening and report changes within 15 days (ZVHK Art. 24).

आधिकारिक सूत्रों

Checked

यह पृष्ठ सामान्य जानकारी के लिए है, कानूनी सलाह के लिए नहीं। अपने स्थानीय प्राधिकरण से संपर्क करें।

स्लोवेनिया: खाद्य स्वच्छता मार्गदर्शिकाएँ

स्लोवेनिया: Chef Hygiene ऐप

यह ऐप आपकी रसोई के लिए इन नियमों को लोड करता है, आपके रिकॉर्ड की उनसे तुलना करता है और निरीक्षक के लिए सबूत रखता है।

जल्द आ रहा हैऐप स्टोरइसे चालू करोगूगल प्लेइसे यहां से प्राप्त करेंविंडोज़खोलेंवेब अप्प

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