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Chef Hygiene
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Bulgária: para restaurantes e delivery

Pronto para a inspeção sanitária. Todos os dias.

In Bulgaria the app follows the EU hygiene rules, the Food Act and its ordinances; the Bulgarian Food Safety Agency (BFSA) inspects, and only −18°C for frozen food is a fixed number in law.

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O aplicativo Chef Hygiene no computador: a tela inicial de uma cozinha com suas verificações diárias.O aplicativo Chef Hygiene no celular: a tela inicial de uma cozinha com suas verificações diárias.

Bulgária: regras de higiene alimentar

As regras desta página estão em inglês por enquanto. Elas serão traduzidas para o seu idioma.

Órgão de inspeção
Bulgarian Food Safety Agency (Българска агенция по безопасност на храните, BFSA / БАБХ)
Classificação pública
Não
Idiomas disponíveis no aplicativo
Български, English

Sua inspeção

BFSA (БАБХ) does the official food control through its 28 regional food-safety directorates (ОДБХ), one per province. Regional health inspectorates check staff health books. The consumer protection commission (КЗП) checks restaurant star categories.

After a check the inspector writes a prescription (предписание) with a deadline, or a fine report. The control body can suspend a site, and can deregister it for gross or repeated breaches. Under the Food Act (art. 128 to 137) a business can be fined BGN 4,000 to 6,000 (about EUR 2,045 to 3,068) for breaches such as no HACCP-based procedures or allergen and traceability failures.

Classificação de higiene

There is no national hygiene rating, sticker or duty to display a result. The tourism star categories for restaurants are not a hygiene rating.

“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.

Temperaturas

  • LeiFrozen food: −18°C in all parts. Short rises of up to 3°C are allowed only in transport and shop display (quick-frozen food ordinance, art. 5).
  • Orientações oficiaisFridge: BFSA advises 0 to 4°C for fresh and chilled meat, fish, dairy and offal. The label’s own temperature wins. This is advice, not a legal limit.
  • Chef Hygiene padrãoBulgaria has no legal or official number for cooking. Chef Hygiene checks against its own default: 75°C in the core.
  • Chef Hygiene padrãoBulgaria has no number for hot holding. Chef Hygiene checks against its own default: 63°C or hotter.
  • Chef Hygiene padrãoBulgaria has no number for cooling. EU law says to cool as quickly as possible. Chef Hygiene checks against its own default: from 60°C to 10°C within 2 hours.
  • Chef Hygiene padrãoBulgaria has no number for reheating. Chef Hygiene checks against its own default: 75°C.
  • Orientações oficiaisAt delivery, chilled food should be 4°C or colder (BFSA’s advice) and frozen food −18°C, with up to 3°C more allowed in transport.

Equipe, treinamento e saúde

  • LeiEvery worker needs a personal health book (лична здравна книжка), kept at the site and shown to inspectors (Ordinance 15/2006, art. 2).
  • LeiBefore starting, the worker has a doctor’s exam, worm and protozoa tests, a TB skin test and carrier tests. Every year the skin exam, worm tests and carrier tests are repeated (Ordinance 15/2006, art. 3 to 5).
  • LeiWorkers with an acute infection, diarrhoea, purulent skin disease or similar must tell the manager at once and are removed from work. They return only with the doctor’s entry “допуска се на работа” in the book (Ordinance 15/2006, art. 7 to 9).
  • LeiBulgaria has no national hygiene certificate, course hours or renewal. The EU rule still applies: staff must be instructed and trained for their work (Regulation 852/2004).

Alérgenos

  • LeiFor food that is not prepacked, guests get the allergens from the 14 EU allergens, the dish name, the date and the operator’s name and address. In a restaurant this is given on the customer’s request (Ordinance on food information, art. 5 and 6).
  • LeiFor delivered food, the information is given when the customer receives it. It must be in Bulgarian.
  • LeiA breach is fined under the Food Act, art. 131.

Verificações de segurança contra incêndio

  • LeiThe owner or the fire-safety person checks each fire extinguisher at intervals of at most 30 days (Ordinance 8121з-647/2014, art. 21). Servicing and pressure tests follow the maker’s rules.
  • LeiKitchen extraction ducts, shafts, chimneys and flues are cleaned at the start of the heating season and when needed. Grease filters are cleaned when needed. Write a protocol each time (Ordinance 8121з-647/2014, art. 38).
  • LeiLPG installations: an inspection by a supervision body every year, joints leak-checked every 3 months, and a signed staff gas-safety briefing every year (Ordinance PMS 243/2004).
  • LeiNatural gas: installations are checked every 12 months and gas appliances every 2 years (Ordinance PMS 171/2004).
  • LeiEarthing resistance is measured at intervals of at most 1 year (Ordinance 16-116/2008).

Registros

  • LeiHACCP-based permanent procedures are required (Food Act art. 8 and 10; EU Regulation 852/2004).
  • LeiKeep technological documentation for each food you make, and traceability records for what you buy and sell (Ordinance 14/2021, art. 16; Regulation 178/2002).
  • LeiKeep the pest-control firm’s protocols. The firm keeps its biocide log for 3 years (Ordinance 1/2018).

Fontes oficiais

Checked

Esta página contém informações gerais e não constitui aconselhamento jurídico. Consulte a sua autoridade local.

Bulgária: o aplicativo Chef Hygiene

O aplicativo carrega essas regras para sua cozinha, compara seus registros com elas e guarda comprovantes para o inspetor.

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