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Chef Hygiene
Matseðill

Slóvenía: fyrir veitingastaði og meðlæti

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

In Slovenia the app follows the EU hygiene rules and the Law on Safe Food and Feed (ZVHK); UVHVVR food inspectors inspect, and the kitchen temperatures come from the national catering guide, not from law.

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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.

Slóvenía: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Administration for Food Safety, Veterinary Sector and Plant Protection (Uprava za varno hrano, veterinarstvo in varstvo rastlin, UVHVVR)
Opinber einkunn
Nei
Tungumál í appinu
Slovenščina, English, Italiano, Magyar

Skoðun þín

UVHVVR food inspectors check food law in all phases, from 10 regional offices. The control plan 2025 to 2029 sets how often, by risk. A restaurant, inn or snack bar with more than 10 staff is checked about every 18 months. With fewer than 10 staff, or a café or pastry shop with its own production, about every 30 months.

For small faults the inspector gives a warning with a deadline, then a decision. If the fault is not fixed in time, or at once if there is direct danger to life or health, the inspector can ban the activity and seal the premises. Under the ZVHK (Art. 109) a company can be fined EUR 2,000 to 20,000 and a sole trader EUR 1,000 to 10,000 for breaches such as no traceability or unmet hygiene conditions.

Hreinlætismat

There is no national rating, sticker or duty to display a result. A ban for danger to life or health must be published online for at least 60 days.

„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

  • Opinberar leiðbeiningarNo Slovenian law sets restaurant fridge, hot-holding, cooling or reheating numbers. The values below come from the national catering guide (December 2010), as printed in NIJZ staff texts.
  • Opinberar leiðbeiningarChilled storage and goods-in: below 5°C, or as the label says. Some NIJZ lines say below 4°C for raw food and cooked cold dishes.
  • Opinberar leiðbeiningarFrozen food: −18°C or colder. For quick-frozen food this is law, with short rises of up to 3°C allowed (Rulebook 87/14, Art. 5).
  • Opinberar leiðbeiningarCooking, core temperature for 15 seconds: 74°C for poultry pieces, game, stuffings and dishes with minced-meat stuffing; 68°C for pork and minced or chopped meat; 63°C for beef, veal, lamb, fish, eggs, dairy, rice and pasta.
  • Opinberar leiðbeiningarHot holding: 63°C or hotter in the core. Below that, reheat or throw the food away. Serve within 2 hours of cooking, and never after 4 hours.
  • Opinberar leiðbeiningarCooling in two stages: from 63°C to 20°C within 2 hours, then to 5°C within 4 more hours. A blast chiller is better.
  • Opinberar leiðbeiningarReheating: 74°C for 15 seconds.
  • Opinberar leiðbeiningarCold display and salad bars: under 3 hours. Very sensitive dishes such as tartare and cream cakes stay at 5 to 8°C. Throw the food away once it is over the limit or not served within 3 hours, and write down when it was put out.

Starfsfólk, þjálfun og heilsa

  • LögfræðiSlovenia has no national food hygiene certificate, course length or renewal. EU law applies: the operator must instruct and train staff to suit their work (Regulation 852/2004).
  • LögfræðiBefore the first day each worker signs a consent to report illness and fills in a symptom declaration. The employer keeps them with a staff list for inspectors (Rulebook 82/03).
  • LögfræðiA worker with vomiting, diarrhoea, jaundice, pus-filled skin lesions or discharge from the eyes, ears or nose must stop food work and tell the manager at once (Rulebook 82/03).
  • LögfræðiThere is no routine yearly medical exam or health card. A public health institute checks a worker only after an infection, diarrhoea or vomiting at home, travel to an area with poor hygiene, or when an inspector asks. The employer pays.
  • Opinberar leiðbeiningarNIJZ outbreak guidance: stay away for 48 hours after symptoms stop for most infections. After typhoid or dysentery return only with a doctor’s certificate after negative stool tests.

Ofnæmisvaldar

  • LögfræðiIn catering, allergen information must be in writing, in at least one of the places where dishes are offered: menu, board, poster or screen. It must be easy to see, readable and not covered. There is no oral-only option (Decree 6/2014, Art. 3).
  • Opinberar leiðbeiningarUse the word “vsebuje” plus the allergen name, for the 14 EU allergens. This also applies to drinks (SPOT guidance).
  • LögfræðiThe information must be in Slovene (ZVHK, Art. 51). A breach is fined EUR 6,000 to 30,000 for a company and EUR 3,000 to 6,000 for a sole trader (Decree 6/2014, Art. 4).

Brunavarnaeftirlit

  • LögfræðiEvery restaurant needs a fire order (požarni red) with annexes for records and check sheets. The owner sets how often the checks are done (Rulebook 52/07).
  • LögfræðiWhere an evacuation plan is required, hold a practical evacuation drill at least once a year and record it (Rulebook 52/07, Art. 11).
  • LögfræðiStaff get fire training at the start and again every 3 years for medium fire risk. Keep the records for at least 10 years (Rulebook 32/11).
  • LögfræðiExtinguishers are serviced by an authorised maintainer following the maker’s instructions. The label shows the next date. The rule sets no fixed interval (Rulebook 108/04).
  • LögfræðiBuilt-in fire systems, such as a fire alarm, gas detection and emergency lighting, need a certificate of proper functioning valid for 3 years (Rulebook 53/2019, Art. 21).

Skrár

  • LögfræðiPermanent HACCP-based procedures are required, in proportion to the size of the business (ZVHK Art. 36; Regulation 852/2004).
  • Opinberar leiðbeiningarKeep traceability records of supplier, product and date in (ZVHK Art. 23). NIJZ advises keeping them usually 2 years, and 6 months after the use-by date for perishable or unpacked food.
  • Opinberar leiðbeiningarLog fridge and freezer temperatures at least once a day at the start of work, with corrective actions (NIJZ guidance).
  • LögfræðiRegister each premises with UVHVVR at least 15 days before opening and report changes within 15 days (ZVHK Art. 24).

Opinberar heimildir

Checked

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

Slóvenía: 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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