Lúxemborg: 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 is required (Regulation 852/2004, Art. 5). A restaurant may follow the HORESCA guide instead of writing a full plan of its own.
• Opinberar leiðbeiningarHORESCA guide: write down fridge and freezer temperatures every day with the date, product and initials. Keep delivery notes, cleaning and pest plans, training proof and allergen information.
• Opinberar leiðbeiningarALVA’s traceability guide: keep supplier records for 5 years. For very perishable food or food sold straight to consumers, keep them at least 6 months after it was made.