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Chef Hygiene
Matseðill

Serbía: fyrir veitingastaði og meðlæti

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

In Serbia the app follows the Law on Food Safety (ZBH) and the Law on Sanitary Supervision (ZSN); two inspectors check, kitchen temperatures come from HACCP guidance, and workers need a health book renewed every 6 months.

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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.

Serbía: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Veterinary Inspection (Veterinarska inspekcija) and Sanitary Inspection (Sanitarna inspekcija)
Opinber einkunn
Nei
Tungumál í appinu
English

Skoðun þín

Two inspectors check. The Veterinary Inspection (Ministry of Agriculture) checks food safety and is the main inspector for a normal restaurant. The Sanitary Inspection (Ministry of Health) checks premises, water and staff health (ZBH, art. 12; ZSN, art. 2–4 and 27). Visits are risk-based and unannounced. No fixed time between visits is published.

After a visit the inspector writes a record (zapisnik) and a decision (rešenje) with a deadline. The inspector can ban use of the premises and seal it, and order unsafe food to be withdrawn or destroyed (ZBH, art. 74; ZSN, art. 27 and 31). Fines are in dinars. ZBH offences: a company 150,000 to 1,000,000 and an entrepreneur 250,000 to 500,000 (art. 80–83). ZSN offences: a company 150,000 to 1,000,000 and an entrepreneur 50,000 to 500,000 (art. 34–37).

Hreinlætismat

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

„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

  • LögfræðiMinced packaged chilled meat: 0 to +2°C. Minced poultry and meat semi-products such as pljeskavice and ćevapi: 0 to +4°C (Pravilnik 50/2019).
  • LögfræðiFrozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
  • Chef Hygiene sjálfgefiðOther chilled food: the law gives no general number. Chef Hygiene checks 4°C.
  • Opinberar leiðbeiningarCooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
  • Opinberar leiðbeiningarHot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
  • Opinberar leiðbeiningarCooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
  • Opinberar leiðbeiningarReheating: core 75°C. Guidance, not law.

Starfsfólk, þjálfun og heilsa

  • LögfræðiEvery worker who makes, sells or serves food, or touches food or packaging, needs a health check before starting and then every 6 months. This is the sanitary book (sanitarna knjižica). It includes a doctor exam, a throat and nose swab, and stool tests. The book must be kept and shown on request (Pravilnik 3/2017).
  • LögfræðiFood handlers must be instructed and trained for their job, and the staff responsible for HACCP trained in HACCP (Pravilnik 73/2010, art. 29). No renewal or hours are set. Keep a training log.
  • LögfræðiNo one with a food-transmissible disease or carrier state, infected wounds, skin lesions or diarrhoea may do food work. Workers must report illness (Pravilnik 73/2010, art. 23).

Ofnæmisvaldar

  • LögfræðiThe 14 EU allergens must be declared and documented on site, and available to the consumer, also for food that is not prepacked (Pravilnik 19/2017).
  • Chef Hygiene sjálfgefiðThe research did not confirm if oral information is allowed. Chef Hygiene checks for a written list per dish and a visible notice. This is the app’s default.

Brunavarnaeftirlit

  • LögfræðiExtinguishers, fire alarm, fixed suppression and hydrants must be checked every 6 months by an authorised company (Fire Protection Act, art. 44).
  • LögfræðiAll staff get fire training when they start, within 30 days. Their knowledge is re-checked every 3 years (Fire Protection Act, art. 53).
  • Chef Hygiene sjálfgefiðElectrics: Chef Hygiene suggests a test every 3 years. No exact Serbian interval was confirmed.
  • Chef Hygiene sjálfgefiðGas: Chef Hygiene suggests a yearly check and keeping a record. No exact Serbian interval was confirmed.

Skrár

  • LögfræðiThe kitchen must run its own HACCP-based system (ZBH, art. 47).
  • Chef Hygiene sjálfgefiðNo legal pest-control visit interval was found. Chef Hygiene suggests a pest-control contract and a monthly own check. Chef Hygiene asks for fridge checks twice a day.
  • LögfræðiBefore opening: register the business with the APR, and register the food object in the Central Register of Objects. You cannot start before it is registered (ZBH, art. 15).

Opinberar heimildir

Checked

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

Serbía: 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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