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

Chef Hygiene
Menu

Lettonia: per ristoranti e takeaway

Pronti per l’ispezione alimentare. Ogni giorno.

In Latvia the app follows the EU hygiene rules and the Food Circulation Supervision Law; Latvian law sets no kitchen temperatures, and the PVD inspects.

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Lettonia: norme di igiene alimentare

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

organismo di ispezione
Food and Veterinary Service (Pārtikas un veterinārais dienests, PVD)
Valutazione pubblica
NO
Lingue nell’app
English

La tua ispezione

The Food and Veterinary Service (PVD) is the one national authority (Food Circulation Supervision Law, art. 21). Visits are risk-based, unannounced and follow the PVD’s yearly control programme.

After a visit the PVD gives a deadline to fix small faults and can fine (naudas sods) for breaches. It can stop or suspend the activity if there is a direct health threat. For the main offence (art. 29) the fine is up to EUR 500 for a person and EUR 20–1,500 for a company (fine unit EUR 5). Start-up needs registration with the PVD, not a licence (Food Law art. 5).

Valutazione igienica

Latvia has no public hygiene rating, sticker or score, and nothing has to be displayed. The PVD keeps a public register of businesses only. The aim is a visit with no faults.

“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

  • LeggeLatvian law sets no national restaurant fridge, cooking, hot-holding or cooling numbers. Hygiene goes to EU Regulation 852/2004. Your own self-control plan (paškontrole) is the legal duty.
  • Chef Hygiene predefinitoChilled storage at 2–6°C. Chef Hygiene aims for 5°C or colder. Frozen food at −18°C or colder (EU Regulation 37/2005 for quick-frozen food).
  • Chef Hygiene predefinitoCooking: core at 75°C, one value for all foods (standard HACCP practice).
  • Chef Hygiene predefinitoHot holding at 63°C or more, the common HACCP working value. Latvia sets no figure.
  • Chef Hygiene predefinitoCooling: from about 60°C down to 10°C within about 2 hours (standard HACCP practice).
  • Chef Hygiene predefinitoReheating: core at 75°C. Cold display: Latvia sets no time. Chef Hygiene uses a 4-hour limit, then throw the food away.
  • Chef Hygiene predefinitoCheck the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C). Chef Hygiene asks for fridge checks twice a day.

Personale, formazione e salute

  • LeggeNew food handlers without a food qualification take the course “Minimālās higiēnas prasības pārtikas uzņēmumā”: at least 3 hours, pass mark 70%, and retake every 3 years. This also applies to people out of food handling for more than 3 years (Cabinet Regulation 545).
  • LeggeA first health check before starting is required for food-contact staff, with a family doctor’s opinion. There is no routine yearly repeat now, and the old sanitary booklet is dropped (Cabinet Regulation 447 of 2018).
  • LeggeStop food work for vomiting, diarrhoea or a food-borne illness, and return with medical clearance (EU Regulation 852/2004 Annex II). Chef Hygiene uses 48 hours without symptoms; the Latvian clause on a doctor’s note was not found.

Allergeni

  • LeggeFor food that is not prepacked, the dish name and the 14 EU allergens must be given in writing, for example on the menu. Oral allergen information is allowed only in exemption cases such as street or market sales, not a sit-down restaurant (Cabinet Regulation 595, items 4 and 8). Exception: the dish name clearly names the allergen.
  • LeggeConsumer information and safety notices must be in Latvian (State Language Law; Food Law art. 13).

Controlli di sicurezza antincendio

  • LeggeFire-safety instruction for staff at least once a year (Cabinet Regulation 238, item 190.2). A practical drill is required yearly only where more than 50 people may be present at once. Chef Hygiene suggests a yearly drill as good practice.
  • LeggeExtinguishers: technical maintenance by the maker’s interval, and a visual check at least yearly, every 6 months for public objects and unheated areas (Cabinet Regulation 238, items 267–268). Chef Hygiene suggests yearly.
  • Chef Hygiene predefinitoA fire alarm is serviced to the standard and the maker’s instructions. The law gives no fixed interval; Chef Hygiene suggests yearly.
  • LeggeA general electrical check every 10 years, every 2 years in explosive areas (Cabinet Regulation 238, item 56).
  • Chef Hygiene predefinitoGas: the law read gives no interval for a restaurant. Chef Hygiene suggests a yearly service.

Registri

  • LeggeA self-control plan (paškontrole) based on HACCP is required (Food Law art. 8; EU Regulation 852/2004).
  • Chef Hygiene predefinitoThe law gives no keeping time. Chef Hygiene suggests 1 year for temperature sheets and 3 years for audits.
  • Linee guida ufficialiKeep a pest-control plan, own checks and a contract with a pest firm. The law sets no visit frequency.

Fonti ufficiali

Checked

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

Lettonia: 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.

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