Slovenia: poster å holde

«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.

• LovPermanent HACCP-based procedures are required, in proportion to the size of the business (ZVHK Art. 36; Regulation 852/2004).
• Offisiell veiledningKeep 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.
• Offisiell veiledningLog fridge and freezer temperatures at least once a day at the start of work, with corrective actions (NIJZ guidance).
• LovRegister each premises with UVHVVR at least 15 days before opening and report changes within 15 days (ZVHK Art. 24).