لوګزامبورګ: 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.

• قانونHACCP is required (Regulation 852/2004, Art. 5). A restaurant may follow the HORESCA guide instead of writing a full plan of its own.
• رسمي لارښوونهHORESCA guide: write down fridge and freezer temperatures every day with the date, product and initials. Keep delivery notes, cleaning and pest plans, training proof and allergen information.
• رسمي لارښوونهALVA’s traceability guide: keep supplier records for 5 years. For very perishable food or food sold straight to consumers, keep them at least 6 months after it was made.