اوس په 50 هیوادونو کې شتون لري، د هر هیواد د خوړو د حفظ الصحې قوانینو په تعقیب.

Chef Hygiene
مینو

بلغاریه: د رستورانتونو او ټیکاو لپاره

د خوړو معاینې لپاره چمتو. هره ورځ.

In Bulgaria the app follows the EU hygiene rules, the Food Act and its ordinances; the Bulgarian Food Safety Agency (BFSA) inspects, and only −18°C for frozen food is a fixed number in law.

ژر راځيد اپلیکیشن پلورنځیپیل یې کړهګوګل پلیڅخه یې ترلاسه کړئوینډوزخلاص کړئویب اپلیکیشن

14 ورځې وړیا · د هر سایټ لپاره یو قیمت · هیڅ تړون نشته

په کمپیوټر کې Chef Hygiene اپلیکیشن: د پخلنځي کور سکرین د هغې ورځني چکونو سرهپه تلیفون کې Chef Hygiene اپلیکیشن: د پخلنځي کور سکرین د هغې ورځني چیکونو سره

بلغاریه: د خوړو د حفظ الصحې قواعد

د دې پاڼې قوانین د اوس لپاره په انګلیسي ژبه دي. دوی به ستاسو په ژبه وژباړل شي.

د تفتیش اداره
Bulgarian Food Safety Agency (Българска агенция по безопасност на храните, BFSA / БАБХ)
عامه درجه بندي
نه
په اپلیکیشن کې ژبې
Български, English

ستاسو تفتیش

BFSA (БАБХ) does the official food control through its 28 regional food-safety directorates (ОДБХ), one per province. Regional health inspectorates check staff health books. The consumer protection commission (КЗП) checks restaurant star categories.

After a check the inspector writes a prescription (предписание) with a deadline, or a fine report. The control body can suspend a site, and can deregister it for gross or repeated breaches. Under the Food Act (art. 128 to 137) a business can be fined BGN 4,000 to 6,000 (about EUR 2,045 to 3,068) for breaches such as no HACCP-based procedures or allergen and traceability failures.

د حفظ الصحې درجه بندي

There is no national hygiene rating, sticker or duty to display a result. The tourism star categories for restaurants are not a hygiene rating.

“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.

د تودوخې درجه

  • قانونFrozen food: −18°C in all parts. Short rises of up to 3°C are allowed only in transport and shop display (quick-frozen food ordinance, art. 5).
  • رسمي لارښوونهFridge: BFSA advises 0 to 4°C for fresh and chilled meat, fish, dairy and offal. The label’s own temperature wins. This is advice, not a legal limit.
  • Chef Hygiene ډيفالټBulgaria has no legal or official number for cooking. Chef Hygiene checks against its own default: 75°C in the core.
  • Chef Hygiene ډيفالټBulgaria has no number for hot holding. Chef Hygiene checks against its own default: 63°C or hotter.
  • Chef Hygiene ډيفالټBulgaria has no number for cooling. EU law says to cool as quickly as possible. Chef Hygiene checks against its own default: from 60°C to 10°C within 2 hours.
  • Chef Hygiene ډيفالټBulgaria has no number for reheating. Chef Hygiene checks against its own default: 75°C.
  • رسمي لارښوونهAt delivery, chilled food should be 4°C or colder (BFSA’s advice) and frozen food −18°C, with up to 3°C more allowed in transport.

کارکوونکي، روزنه او روغتیا

  • قانونEvery worker needs a personal health book (лична здравна книжка), kept at the site and shown to inspectors (Ordinance 15/2006, art. 2).
  • قانونBefore starting, the worker has a doctor’s exam, worm and protozoa tests, a TB skin test and carrier tests. Every year the skin exam, worm tests and carrier tests are repeated (Ordinance 15/2006, art. 3 to 5).
  • قانونWorkers with an acute infection, diarrhoea, purulent skin disease or similar must tell the manager at once and are removed from work. They return only with the doctor’s entry “допуска се на работа” in the book (Ordinance 15/2006, art. 7 to 9).
  • قانونBulgaria has no national hygiene certificate, course hours or renewal. The EU rule still applies: staff must be instructed and trained for their work (Regulation 852/2004).

الرجینونه

  • قانونFor food that is not prepacked, guests get the allergens from the 14 EU allergens, the dish name, the date and the operator’s name and address. In a restaurant this is given on the customer’s request (Ordinance on food information, art. 5 and 6).
  • قانونFor delivered food, the information is given when the customer receives it. It must be in Bulgarian.
  • قانونA breach is fined under the Food Act, art. 131.

د اور خوندیتوب معاینات

  • قانونThe owner or the fire-safety person checks each fire extinguisher at intervals of at most 30 days (Ordinance 8121з-647/2014, art. 21). Servicing and pressure tests follow the maker’s rules.
  • قانونKitchen extraction ducts, shafts, chimneys and flues are cleaned at the start of the heating season and when needed. Grease filters are cleaned when needed. Write a protocol each time (Ordinance 8121з-647/2014, art. 38).
  • قانونLPG installations: an inspection by a supervision body every year, joints leak-checked every 3 months, and a signed staff gas-safety briefing every year (Ordinance PMS 243/2004).
  • قانونNatural gas: installations are checked every 12 months and gas appliances every 2 years (Ordinance PMS 171/2004).
  • قانونEarthing resistance is measured at intervals of at most 1 year (Ordinance 16-116/2008).

ریکارډونه

  • قانونHACCP-based permanent procedures are required (Food Act art. 8 and 10; EU Regulation 852/2004).
  • قانونKeep technological documentation for each food you make, and traceability records for what you buy and sell (Ordinance 14/2021, art. 16; Regulation 178/2002).
  • قانونKeep the pest-control firm’s protocols. The firm keeps its biocide log for 3 years (Ordinance 1/2018).

رسمي سرچینې

Checked

دا پاڼه عمومي معلومات دي، نه قانوني مشوره. له خپل سیمه ییز چارواکي سره وګورئ.

بلغاریه: د Chef Hygiene ایپ

دا اپلیکیشن ستاسو د پخلنځي لپاره دا قواعد باروي، ستاسو ریکارډونه د هغوی په وړاندې ګوري او د تفتیش کونکي لپاره ثبوت ساتي.

ژر راځيد اپلیکیشن پلورنځیپیل یې کړهګوګل پلیڅخه یې ترلاسه کړئوینډوزخلاص کړئویب اپلیکیشن

نور هیوادونه

هېوادونه