Malta: 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, with records that fit the size of the business (Regulation 852/2004, art. 5).
• LögfræðiMTA licence standards for restaurants: keep a temperature register and pest control inspection records (S.L. 409.15). Chef Hygiene asks for temperature checks twice a day.
• LögfræðiRegister the premises with the FSSA if used 3 or more days in any 3 consecutive weeks. Report a new owner or change of business within 28 days (S.L. 449.28). The MTA catering licence runs to 31 December and is renewed each year (Cap. 409).