Já disponível em 50 países, seguindo as normas de higiene alimentar de cada um.

Chef Hygiene
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Sérvia: para restaurantes e delivery

Pronto para a inspeção sanitária. Todos os dias.

In Serbia the app follows the Law on Food Safety (ZBH) and the Law on Sanitary Supervision (ZSN); two inspectors check, kitchen temperatures come from HACCP guidance, and workers need a health book renewed every 6 months.

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14 dias grátis · preço único por site · sem contrato

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.

Sérvia: regras de higiene alimentar

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

Órgão de inspeção
Veterinary Inspection (Veterinarska inspekcija) and Sanitary Inspection (Sanitarna inspekcija)
Classificação pública
Não
Idiomas disponíveis no aplicativo
English

Sua inspeção

Two inspectors check. The Veterinary Inspection (Ministry of Agriculture) checks food safety and is the main inspector for a normal restaurant. The Sanitary Inspection (Ministry of Health) checks premises, water and staff health (ZBH, art. 12; ZSN, art. 2–4 and 27). Visits are risk-based and unannounced. No fixed time between visits is published.

After a visit the inspector writes a record (zapisnik) and a decision (rešenje) with a deadline. The inspector can ban use of the premises and seal it, and order unsafe food to be withdrawn or destroyed (ZBH, art. 74; ZSN, art. 27 and 31). Fines are in dinars. ZBH offences: a company 150,000 to 1,000,000 and an entrepreneur 250,000 to 500,000 (art. 80–83). ZSN offences: a company 150,000 to 1,000,000 and an entrepreneur 50,000 to 500,000 (art. 34–37).

Classificação de higiene

Serbia has no public hygiene rating, smiley, sticker or score, and nothing has to be displayed. Chef Hygiene shows no rating card for Serbia.

“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

  • LeiMinced packaged chilled meat: 0 to +2°C. Minced poultry and meat semi-products such as pljeskavice and ćevapi: 0 to +4°C (Pravilnik 50/2019).
  • LeiFrozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
  • Chef Hygiene padrãoOther chilled food: the law gives no general number. Chef Hygiene checks 4°C.
  • Orientações oficiaisCooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
  • Orientações oficiaisHot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
  • Orientações oficiaisCooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
  • Orientações oficiaisReheating: core 75°C. Guidance, not law.

Equipe, treinamento e saúde

  • LeiEvery worker who makes, sells or serves food, or touches food or packaging, needs a health check before starting and then every 6 months. This is the sanitary book (sanitarna knjižica). It includes a doctor exam, a throat and nose swab, and stool tests. The book must be kept and shown on request (Pravilnik 3/2017).
  • LeiFood handlers must be instructed and trained for their job, and the staff responsible for HACCP trained in HACCP (Pravilnik 73/2010, art. 29). No renewal or hours are set. Keep a training log.
  • LeiNo one with a food-transmissible disease or carrier state, infected wounds, skin lesions or diarrhoea may do food work. Workers must report illness (Pravilnik 73/2010, art. 23).

Alérgenos

  • LeiThe 14 EU allergens must be declared and documented on site, and available to the consumer, also for food that is not prepacked (Pravilnik 19/2017).
  • Chef Hygiene padrãoThe research did not confirm if oral information is allowed. Chef Hygiene checks for a written list per dish and a visible notice. This is the app’s default.

Verificações de segurança contra incêndio

  • LeiExtinguishers, fire alarm, fixed suppression and hydrants must be checked every 6 months by an authorised company (Fire Protection Act, art. 44).
  • LeiAll staff get fire training when they start, within 30 days. Their knowledge is re-checked every 3 years (Fire Protection Act, art. 53).
  • Chef Hygiene padrãoElectrics: Chef Hygiene suggests a test every 3 years. No exact Serbian interval was confirmed.
  • Chef Hygiene padrãoGas: Chef Hygiene suggests a yearly check and keeping a record. No exact Serbian interval was confirmed.

Registros

  • LeiThe kitchen must run its own HACCP-based system (ZBH, art. 47).
  • Chef Hygiene padrãoNo legal pest-control visit interval was found. Chef Hygiene suggests a pest-control contract and a monthly own check. Chef Hygiene asks for fridge checks twice a day.
  • LeiBefore opening: register the business with the APR, and register the food object in the Central Register of Objects. You cannot start before it is registered (ZBH, art. 15).

Fontes oficiais

Checked

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

Sérvia: 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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