کرواشيا: 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.

• قانونRestaurants keep these on the premises: goods-in rules, a cleaning plan, swab results, the cold-chain record at least once a day, shelf-life instructions for prepared dishes, and the pest plan and certificates (Rulebook NN 124/2025, Art. 14).
• قانونSurface swab tests by a laboratory are needed at least every 6 months, with at least 10 samples for a restaurant (Rulebook NN 137/2009).
• قانونKeep corrective-action records for 1 year after the shelf-life date, or 6 months for perishable food with no date (Rulebook NN 124/2025, Art. 22).