Austrija: zapisi koje treba čuvati

„Zakon“ je obvezujuće pravilo. „Službene smjernice“ nisu zakon, ali inspektori ih očekuju. „Chef Hygiene zadano“ je vrijednost koju aplikacija provjerava tamo gdje nijedno pravilo ne daje broj.

• ZakonYou need own checks based on HACCP principles (EU Regulation 852/2004). The ministry’s guideline for restaurants says normal restaurant cooking needs no critical control points if good hygiene practice controls the hazards.
• Službene smjerniceCheck fridge and freezer temperatures every working day, if possible at the start of work. Write down faults and what you did, and keep that record for 2 months past the food’s shelf life, at least 1 year.
• Službene smjerniceKeep training records for 3 years. Document pest checks at least every 3 months. Review the HACCP system every year, and at the latest every 2 years.
• Službene smjerniceKeep a cleaning plan, with a deep clean at least once a year, and goods-in checks of chilled and frozen deliveries.