اتریش: د ساتلو لپاره ریکارډونه

“قانون” یو پابند قاعده ده. “رسمي لارښوونه” قانون نه دی، مګر تفتیش کونکي یې تمه لري. “Chef Hygiene ډیفالټ” هغه ارزښت دی چې اپلیکیشن یې په وړاندې ګوري چیرې چې هیڅ قاعده شمیره نه ورکوي.

• قانونYou need own checks based on HACCP principles (EU Regulation 852/2004). The ministry’s guideline for restaurants says normal restaurant cooking needs no critical control points if good hygiene practice controls the hazards.
• رسمي لارښوونهCheck fridge and freezer temperatures every working day, if possible at the start of work. Write down faults and what you did, and keep that record for 2 months past the food’s shelf life, at least 1 year.
• رسمي لارښوونهKeep training records for 3 years. Document pest checks at least every 3 months. Review the HACCP system every year, and at the latest every 2 years.
• رسمي لارښوونهKeep a cleaning plan, with a deep clean at least once a year, and goods-in checks of chilled and frozen deliveries.