Kroatië: brandveiligheid

“Wet” is een bindende regel. “Officiële richtlijnen” zijn geen wet, maar inspecteurs verwachten ze wel. “Chef Hygiene standaardwaarde” is een waarde die de app controleert wanneer er geen regel is die een getal voorschrijft.

• WetThe owner checks each extinguisher at least every 3 months and records it. An authorised firm services it at least every year and after any use (Rulebook NN 101/11). Each floor needs at least 2 extinguishers (Rulebook NN 100/99).
• WetVentilation ducts from food-preparation rooms are cleaned every 3 months while the premises are open. Other ventilation ducts are cleaned at least yearly, with a written record (Rulebook NN 100/99, Art. 27).
• WetEmergency lighting is checked twice a year, once just before the main season, and recorded (Rulebook NN 100/99, Art. 23). Small ground-floor food premises are excepted.
• WetThe electrical installation is inspected and measured at least every 4 years. Keep the written report (technical regulation NN 5/2010).