Ungverjaland: 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.

• LögfræðiHACCP-based procedures are required (EU Regulation 852/2004). Paper and digital records are both accepted.
• LögfræðiKeep the self-check records at the premises for at least 2 years. Micro and small firms may use paper or electronic records; larger firms must use electronic ones (Decree 28/2017 (FM) § 4).
• LögfræðiPublic canteens and kitchens making over 29 portions a day keep a recipe record with allergens for 90 days after the dish ends (Decree 62/2011 (VM)).
• LögfræðiPublic and event catering over 29 portions a day keeps a 100 g sample of each dish for 72 hours at 0 to +5°C (Decree 62/2011 (VM)).