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Bosnia-Hercegovina: for restauranter og takeaway

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In Bosnia and Herzegovina the app follows the Food Law (Zakon o hrani, Sl. glasnik BiH 50/04) and its rulebooks on food hygiene (4/13) and food information (68/13). The inspectors of your entity inspect, every kitchen needs a HACCP-based system, and restaurants must give allergen information.

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Bosnia-Hercegovina: regler for mathygiene

Reglene på denne siden er foreløpig på engelsk. De vil bli oversatt til ditt språk.

Inspeksjonsorgan
The entity inspectorates (the Federation and its cantons, Republika Srpska, Brčko District), with rules set by the Food Safety Agency of Bosnia and Herzegovina
Offentlig vurdering
Ingen
Språk i appen
Hrvatski, English

Din inspeksjon

The Food Safety Agency of Bosnia and Herzegovina sets the rules. Three inspection systems inspect: in the Federation, the Federal Inspection Administration and the cantonal inspectorates; in Republika Srpska, the Republic Inspection Administration; and in Brčko District, the District Inspectorate.

After a visit the inspector writes a report and tells you what to put right and by when. The inspector can fine the business (the amounts differ between the entities), take unsafe food off the market and, if health is at risk, stop the activity.

Hygienevurdering

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

«Lov» er en bindende regel. «Offisiell veiledning» er ikke lov, men inspektører forventer det. «Chef Hygiene standard» er en verdi appen sjekker mot der ingen regel oppgir et tall.

Temperaturer

  • LovThe food hygiene rulebook (Sl. glasnik BiH 4/13) asks you to keep the cold chain. It gives no numbers for a restaurant.
  • Chef Hygiene standardChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Offisiell veiledningCooking: core 75°C, or 70°C for 2 minutes. Good practice (the Food Safety Agency's catering guide), not law.
  • Offisiell veiledningHot holding: 63°C or hotter. Good practice, not law.
  • Offisiell veiledningCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • Offisiell veiledningReheating: core 75°C. Good practice, not law.

Ansatte, opplæring og helse

  • LovFood handlers must be trained in food hygiene for their work. Chef Hygiene keeps each person's certificate and a training log.
  • Offisiell veiledningIn the Federation, food handlers need a health check (sanitarna knjižica). How often, and the rules in Republika Srpska and Brčko District, we could not confirm: ask your inspector.
  • LovStaff who are ill with something that can pass through food stay away from food work.

Allergener

  • LovRestaurants must give customers information on the 14 allergens (the food information rulebook, Sl. glasnik BiH 68/13; the same list as the EU).
  • Offisiell veiledningWe advise keeping it in writing, on a poster, a board or the menu. We could not confirm whether the law asks for writing.

Brannsikkerhetskontroller

  • Offisiell veiledningThe fire brigade is 123. Ambulance 124, police 122.
  • Offisiell veiledningGas work only by a qualified gas engineer.
  • Chef Hygiene standardExtinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact interval was confirmed.

Records

  • LovThe kitchen must run a HACCP-based food safety system (the food hygiene rulebook, Sl. glasnik BiH 4/13).
  • LovBefore opening: register the business with the competent authority of your entity, canton or Brčko District.
  • Chef Hygiene standardChef Hygiene asks for fridge checks twice a day and keeps every record in one place for the inspector.

Offisielle kilder

Checked

Denne siden er generell informasjon, ikke juridisk rådgivning. Ta kontakt med din lokale kommune.

Bosnia-Hercegovina: Chef Hygiene-appen

Appen laster inn disse reglene for kjøkkenet ditt, sjekker registreringene dine mot dem og oppbevarer bevis for inspektøren.

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