Króatía: skrár til að halda

„Lög“ eru bindandi regla. „Opinberar leiðbeiningar“ eru ekki lög, en eftirlitsmenn búast við þeim. „Chef Hygiene sjálfgefið gildi“ er gildi sem appið ber saman við þar sem engin regla gefur upp tölu.

• LögfræðiRestaurants keep these on the premises: goods-in rules, a cleaning plan, swab results, the cold-chain record at least once a day, shelf-life instructions for prepared dishes, and the pest plan and certificates (Rulebook NN 124/2025, Art. 14).
• LögfræðiSurface swab tests by a laboratory are needed at least every 6 months, with at least 10 samples for a restaurant (Rulebook NN 137/2009).
• LögfræðiKeep corrective-action records for 1 year after the shelf-life date, or 6 months for perishable food with no date (Rulebook NN 124/2025, Art. 22).