Slóvenía: 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.

• 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).