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Chef Hygiene
Matseðill

Svartfjallaland: fyrir veitingastaði og meðlæti

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In Montenegro the app follows the food safety law (Zakon o bezbjednosti hrane, Sl. list CG 57/15) and its hygiene rules. The Food Safety Administration inspects, and every kitchen needs a HACCP-based system. A new food safety law was adopted in 2026: check which applies.

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14 dagar ókeypis · eitt verð á síðu · enginn samningur

Chef Hygiene appið í tölvu: heimaskjár eldhússins með daglegum eftirliti.Chef Hygiene appið í símanum: heimaskjár eldhússins með daglegum eftirliti.

Svartfjallaland: reglur um hollustuhætti matvæla

Reglurnar á þessari síðu eru á ensku í bili. Þær verða þýddar á þitt tungumál.

Skoðunaraðili
Food Safety, Veterinary and Phytosanitary Administration (Uprava za bezbjednost hrane, veterinu i fitosanitarne poslove)
Opinber einkunn
Nei
Tungumál í appinu
English

Skoðun þín

The Food Safety, Veterinary and Phytosanitary Administration (Uprava za bezbjednost hrane, veterinu i fitosanitarne poslove) inspects food businesses.

After a visit the inspector writes a report and tells you what to put right and by when. The inspector can fine the business, take unsafe food off the market and, if health is at risk, stop the activity.

Hreinlætismat

Montenegro has no public hygiene rating, sticker or score, and nothing has to be displayed. Chef Hygiene shows no rating card for Montenegro.

„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.

Hitastig

  • LögfræðiThe hygiene rules ask you to control temperatures. We found no numbers for a restaurant in Montenegrin law.
  • Chef Hygiene sjálfgefiðChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Opinberar leiðbeiningarCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Opinberar leiðbeiningarHot holding: 63°C or hotter. Good practice, not law.
  • Opinberar leiðbeiningarCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • Opinberar leiðbeiningarReheating: core 75°C. Good practice, not law.

Starfsfólk, þjálfun og heilsa

  • Chef Hygiene sjálfgefiðFood handlers should be trained in food hygiene for their work. Chef Hygiene keeps each person's certificate and a training log.
  • Opinberar leiðbeiningarAsk your inspector which health checks your staff need (such as the health booklet, sanitarna knjižica). We could not confirm the rules.
  • Chef Hygiene sjálfgefiðStaff who are ill with something that can pass through food stay away from food work. Chef Hygiene asks staff to tell the manager.

Ofnæmisvaldar

  • Opinberar leiðbeiningarGive customers information on the 14 allergens (the same list as the EU).
  • Opinberar leiðbeiningarWe advise keeping it in writing, on a poster, a board or the menu. We could not confirm whether the law asks for writing in restaurants.

Brunavarnaeftirlit

  • Opinberar leiðbeiningarThe fire brigade is 123, or 112. Ambulance 124, police 122.
  • Opinberar leiðbeiningarGas work only by a qualified gas engineer.
  • Chef Hygiene sjálfgefiðExtinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Montenegrin interval was confirmed.

Skrár

  • LögfræðiThe kitchen must run a HACCP-based food safety system (the hygiene rules under the food safety law).
  • LögfræðiBefore opening: register the business with the Food Safety Administration.
  • Opinberar leiðbeiningarA new food safety law was adopted in 2026. Check which law applies to your business.
  • Chef Hygiene sjálfgefiðChef Hygiene asks for fridge checks twice a day and keeps every record in one place for the inspector.

Opinberar heimildir

Checked

Þessi síða er almennar upplýsingar, ekki lögfræðiráðgjöf. Hafðu samband við sveitarfélagið þitt.

Svartfjallaland: Chef Hygiene appið

Appið hleður þessum reglum inn fyrir eldhúsið þitt, ber saman skrár þínar við þær og geymir sönnunargögn fyrir skoðunarmanninn.

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