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

Chef Hygiene
مینو

لیتوانیا: د رستورانتونو او ټیکاو لپاره

د خوړو معاینې لپاره چمتو. هره ورځ.

In Lithuania the app follows Hygiene Norm HN 15:2021 “Maisto higiena”, which sets real kitchen temperatures in law; the VMVT inspects.

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

لیتوانیا: 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
State Food and Veterinary Service (Valstybinė maisto ir veterinarijos tarnyba, VMVT)
عامه درجه بندي
نه
په اپلیکیشن کې ژبې
English

ستاسو تفتیش

The State Food and Veterinary Service (VMVT) is the one national service, with territorial offices. Visits are risk-based and unannounced.

After a visit the VMVT gives an instruction with time to fix small faults, and can issue orders and administrative fines for serious faults. It can suspend the activity or close the business if there is a health risk. A normal restaurant, café or takeaway registers with the VMVT (registravimas); an approval certificate is needed only for some animal-origin food.

د حفظ الصحې درجه بندي

Lithuania has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no faults.

“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 at −18°C or colder (HN 15:2021, item 29).
  • قانونCooking: core at 75°C or more, one value for all foods. A dish may use another temperature for culinary reasons if it is safe (HN 15:2021, item 30).
  • قانونHot holding: not below 63°C, and eat the food the day it is made. Hot food moved from equipment not holding 63°C must be delivered within 2 hours (HN 15:2021, item 30).
  • قانونCooling: cool hot food to the set temperature within 4 hours (HN 15:2021, item 31).
  • قانونCooled hot food: keep in a fridge at 4°C or colder for up to 24 hours (HN 15:2021, item 32).
  • قانونReheating: core at 75°C, then serve within 2 hours (HN 15:2021, items 30 and 32).
  • قانونDishwasher at 60°C or more (HN 15:2021, item 17). Change frying fat when free fatty acids reach 2.2% (item 34).
  • Chef Hygiene ډيفالټThe norm sets no plain fridge number; follow the maker’s label. Chef Hygiene aims for 2–6°C and asks for fridge checks twice a day. Control thermometers must be metrologically verified (item 24).

کارکوونکي، روزنه او روغتیا

  • قانونFood staff must hold the health knowledge and skills attestation (Sveikatos žinių ir įgūdžių atestavimo pažymėjimas) under SAM order V-69/2008. The food-work course is H10. The renewal period was not confirmed from the text.
  • قانونA medical booklet (Asmens medicininė knygelė, form 048/a) is needed before starting. A TB check is repeated every year (Government Resolution 544/1999).
  • قانونAnyone carrying or suspected of a food-transmissible disease must stop food work (EU Regulation 852/2004 Annex II; HN 15:2021, item 12). Chef Hygiene uses 48 hours without symptoms.

الرجینونه

  • قانونAllergen information on the 14 EU allergens is mandatory for food that is not prepacked, in Lithuanian (Regulation 1169/2011, art. 44).
  • Chef Hygiene ډيفالټChef Hygiene checks for written allergen information and an “ask our staff” sign. This is the app’s default. A national rule on oral information was not found.

د اور خوندیتوب معاینات

  • رسمي لارښوونهStaff get fire induction and then training at least every 12 months. Training with attestation is at least every 3 years. A fire action plan is required (general fire-safety rules, BGST).
  • Chef Hygiene ډيفالټExtinguishers are serviced by the maker’s interval. Chef Hygiene suggests yearly.
  • رسمي لارښوونهElectrical resistance measurements are yearly for a damp or public kitchen, and up to 6 years for ordinary dry premises. Chef Hygiene suggests yearly.
  • Chef Hygiene ډيفالټFire alarm, gas and hood intervals were not confirmed in Lithuanian law. Chef Hygiene suggests a fire-alarm service every 3 months and a yearly gas check, and you can edit them.

ریکارډونه

  • قانونKeep supplier and traceability documents for 6 months (short-life food), shelf life plus 6 months (longer-life food), or 5 years (long-keeping food) (HN 15:2021, item 28).
  • قانونA pest plan with monitoring and extermination is required (HN 15:2021, item 26). The law sets no visit frequency; Chef Hygiene suggests a monthly own check.
  • Chef Hygiene ډيفالټChef Hygiene suggests keeping temperature sheets for 1 year.

رسمي سرچینې

Checked

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

لیتوانیا: 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