Áustria: registros a serem mantidos

“Lei” é uma regra vinculativa. “Orientação oficial” não é lei, mas os inspetores esperam que seja. “Chef Hygiene padrão” é um valor que o aplicativo verifica quando nenhuma regra fornece um número.

• LeiYou need own checks based on HACCP principles (EU Regulation 852/2004). The ministry’s guideline for restaurants says normal restaurant cooking needs no critical control points if good hygiene practice controls the hazards.
• Orientações oficiaisCheck fridge and freezer temperatures every working day, if possible at the start of work. Write down faults and what you did, and keep that record for 2 months past the food’s shelf life, at least 1 year.
• Orientações oficiaisKeep training records for 3 years. Document pest checks at least every 3 months. Review the HACCP system every year, and at the latest every 2 years.
• Orientações oficiaisKeep a cleaning plan, with a deep clean at least once a year, and goods-in checks of chilled and frozen deliveries.