سلوانیا: 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.

• قانونPermanent HACCP-based procedures are required, in proportion to the size of the business (ZVHK Art. 36; Regulation 852/2004).
• رسمي لارښوونهKeep traceability records of supplier, product and date in (ZVHK Art. 23). NIJZ advises keeping them usually 2 years, and 6 months after the use-by date for perishable or unpacked food.
• رسمي لارښوونهLog fridge and freezer temperatures at least once a day at the start of work, with corrective actions (NIJZ guidance).
• قانونRegister each premises with UVHVVR at least 15 days before opening and report changes within 15 days (ZVHK Art. 24).