Disponibile ora in 50 paesi, nel rispetto delle normative igienico-sanitarie di ciascun paese.

Chef Hygiene
Menu

Bulgaria: per ristoranti e takeaway

Pronti per l’ispezione alimentare. Ogni giorno.

In Bulgaria the app follows the EU hygiene rules, the Food Act and its ordinances; the Bulgarian Food Safety Agency (BFSA) inspects, and only −18°C for frozen food is a fixed number in law.

ProssimamenteApp StoreMettilo suGoogle PlayOttienilo daWindowsApri ilApplicazione web

14 giorni gratuiti · un prezzo unico per sito · nessun contratto

L’app Chef Hygiene sul computer: la schermata iniziale di una cucina con i suoi controlli giornalieriL’app Chef Hygiene sul telefono: la schermata iniziale di una cucina con i suoi controlli giornalieri

Bulgaria: norme di igiene alimentare

Le regole presenti in questa pagina sono al momento in inglese. Verranno tradotte nella tua lingua.

organismo di ispezione
Bulgarian Food Safety Agency (Българска агенция по безопасност на храните, BFSA / БАБХ)
Valutazione pubblica
NO
Lingue nell’app
Български, English

La tua ispezione

BFSA (БАБХ) does the official food control through its 28 regional food-safety directorates (ОДБХ), one per province. Regional health inspectorates check staff health books. The consumer protection commission (КЗП) checks restaurant star categories.

After a check the inspector writes a prescription (предписание) with a deadline, or a fine report. The control body can suspend a site, and can deregister it for gross or repeated breaches. Under the Food Act (art. 128 to 137) a business can be fined BGN 4,000 to 6,000 (about EUR 2,045 to 3,068) for breaches such as no HACCP-based procedures or allergen and traceability failures.

Valutazione igienica

There is no national hygiene rating, sticker or duty to display a result. The tourism star categories for restaurants are not a hygiene rating.

“Legge” è una norma vincolante. “Linee guida ufficiali” non sono legge, ma gli ispettori se le aspettano. “Chef Hygiene predefinito” è un valore che l’app controlla quando nessuna norma fornisce un numero.

Temperature

  • LeggeFrozen food: −18°C in all parts. Short rises of up to 3°C are allowed only in transport and shop display (quick-frozen food ordinance, art. 5).
  • Linee guida ufficialiFridge: BFSA advises 0 to 4°C for fresh and chilled meat, fish, dairy and offal. The label’s own temperature wins. This is advice, not a legal limit.
  • Chef Hygiene predefinitoBulgaria has no legal or official number for cooking. Chef Hygiene checks against its own default: 75°C in the core.
  • Chef Hygiene predefinitoBulgaria has no number for hot holding. Chef Hygiene checks against its own default: 63°C or hotter.
  • Chef Hygiene predefinitoBulgaria has no number for cooling. EU law says to cool as quickly as possible. Chef Hygiene checks against its own default: from 60°C to 10°C within 2 hours.
  • Chef Hygiene predefinitoBulgaria has no number for reheating. Chef Hygiene checks against its own default: 75°C.
  • Linee guida ufficialiAt delivery, chilled food should be 4°C or colder (BFSA’s advice) and frozen food −18°C, with up to 3°C more allowed in transport.

Personale, formazione e salute

  • LeggeEvery worker needs a personal health book (лична здравна книжка), kept at the site and shown to inspectors (Ordinance 15/2006, art. 2).
  • LeggeBefore starting, the worker has a doctor’s exam, worm and protozoa tests, a TB skin test and carrier tests. Every year the skin exam, worm tests and carrier tests are repeated (Ordinance 15/2006, art. 3 to 5).
  • LeggeWorkers with an acute infection, diarrhoea, purulent skin disease or similar must tell the manager at once and are removed from work. They return only with the doctor’s entry “допуска се на работа” in the book (Ordinance 15/2006, art. 7 to 9).
  • LeggeBulgaria has no national hygiene certificate, course hours or renewal. The EU rule still applies: staff must be instructed and trained for their work (Regulation 852/2004).

Allergeni

  • LeggeFor food that is not prepacked, guests get the allergens from the 14 EU allergens, the dish name, the date and the operator’s name and address. In a restaurant this is given on the customer’s request (Ordinance on food information, art. 5 and 6).
  • LeggeFor delivered food, the information is given when the customer receives it. It must be in Bulgarian.
  • LeggeA breach is fined under the Food Act, art. 131.

Controlli di sicurezza antincendio

  • LeggeThe owner or the fire-safety person checks each fire extinguisher at intervals of at most 30 days (Ordinance 8121з-647/2014, art. 21). Servicing and pressure tests follow the maker’s rules.
  • LeggeKitchen extraction ducts, shafts, chimneys and flues are cleaned at the start of the heating season and when needed. Grease filters are cleaned when needed. Write a protocol each time (Ordinance 8121з-647/2014, art. 38).
  • LeggeLPG installations: an inspection by a supervision body every year, joints leak-checked every 3 months, and a signed staff gas-safety briefing every year (Ordinance PMS 243/2004).
  • LeggeNatural gas: installations are checked every 12 months and gas appliances every 2 years (Ordinance PMS 171/2004).
  • LeggeEarthing resistance is measured at intervals of at most 1 year (Ordinance 16-116/2008).

Registri

  • LeggeHACCP-based permanent procedures are required (Food Act art. 8 and 10; EU Regulation 852/2004).
  • LeggeKeep technological documentation for each food you make, and traceability records for what you buy and sell (Ordinance 14/2021, art. 16; Regulation 178/2002).
  • LeggeKeep the pest-control firm’s protocols. The firm keeps its biocide log for 3 years (Ordinance 1/2018).

Fonti ufficiali

Checked

Questa pagina fornisce informazioni di carattere generale e non costituisce consulenza legale. Si prega di contattare le autorità locali competenti.

Bulgaria: l'app Chef Hygiene.

L’app carica queste regole per la tua cucina, verifica la conformità dei tuoi registri e conserva la documentazione per l’ispettore.

ProssimamenteApp StoreMettilo suGoogle PlayOttienilo daWindowsApri ilApplicazione web

Altri paesi

Paesi