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Montenegro: for restauranter og takeaway

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In Montenegro the app follows the food safety law (Zakon o bezbjednosti hrane, Sl. list CG 57/15) and its hygiene rules. The Food Safety Administration inspects, and every kitchen needs a HACCP-based system. A new food safety law was adopted in 2026: check which applies.

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Montenegro: regler for mathygiene

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

Inspeksjonsorgan
Food Safety, Veterinary and Phytosanitary Administration (Uprava za bezbjednost hrane, veterinu i fitosanitarne poslove)
Offentlig vurdering
Ingen
Språk i appen
English

Din inspeksjon

The Food Safety, Veterinary and Phytosanitary Administration (Uprava za bezbjednost hrane, veterinu i fitosanitarne poslove) inspects food businesses.

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

Hygienevurdering

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

«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 hygiene rules ask you to control temperatures. We found no numbers for a restaurant in Montenegrin law.
  • 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, 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

  • Chef Hygiene standardFood handlers should be trained in food hygiene for their work. Chef Hygiene keeps each person's certificate and a training log.
  • Offisiell veiledningAsk your inspector which health checks your staff need (such as the health booklet, sanitarna knjižica). We could not confirm the rules.
  • Chef Hygiene standardStaff who are ill with something that can pass through food stay away from food work. Chef Hygiene asks staff to tell the manager.

Allergener

  • Offisiell veiledningGive customers information on the 14 allergens (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 in restaurants.

Brannsikkerhetskontroller

  • Offisiell veiledningThe fire brigade is 123, or 112. 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 Montenegrin interval was confirmed.

Records

  • LovThe kitchen must run a HACCP-based food safety system (the hygiene rules under the food safety law).
  • LovBefore opening: register the business with the Food Safety Administration.
  • Offisiell veiledningA new food safety law was adopted in 2026. Check which law applies to your business.
  • 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.

Montenegro: 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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