Teraz dostupné v 50 krajinách, pričom každá krajina dodržiava vlastné pravidlá hygieny potravín.

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Litva: pre reštaurácie a jedlá so sebou

Pripravený na kontrolu potravín. Každý deň.

In Lithuania the app follows Hygiene Norm HN 15:2021 “Maisto higiena”, which sets real kitchen temperatures in law; the VMVT inspects.

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Litva: pravidlá hygieny potravín

Pravidlá na tejto stránke sú zatiaľ v angličtine. Budú preložené do vášho jazyka.

Inšpekčný orgán
State Food and Veterinary Service (Valstybinė maisto ir veterinarijos tarnyba, VMVT)
Verejné hodnotenie
Nie
Jazyky v aplikácii
English

Vaša kontrola

The State Food and Veterinary Service (VMVT) is the one national service, with territorial offices. Visits are risk-based and unannounced.

After a visit the VMVT gives an instruction with time to fix small faults, and can issue orders and administrative fines for serious faults. It can suspend the activity or close the business if there is a health risk. A normal restaurant, café or takeaway registers with the VMVT (registravimas); an approval certificate is needed only for some animal-origin food.

Hodnotenie hygieny

Lithuania has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no faults.

„Zákon“ je záväzné pravidlo. „Oficiálne usmernenie“ nie je zákon, ale inšpektori ho očakávajú. „Chef Hygiene predvolená hodnota“ je hodnota, ktorú aplikácia porovnáva, ak žiadne pravidlo neuvádza číslo.

Teploty

  • PrávoFrozen food at −18°C or colder (HN 15:2021, item 29).
  • PrávoCooking: core at 75°C or more, one value for all foods. A dish may use another temperature for culinary reasons if it is safe (HN 15:2021, item 30).
  • PrávoHot holding: not below 63°C, and eat the food the day it is made. Hot food moved from equipment not holding 63°C must be delivered within 2 hours (HN 15:2021, item 30).
  • PrávoCooling: cool hot food to the set temperature within 4 hours (HN 15:2021, item 31).
  • PrávoCooled hot food: keep in a fridge at 4°C or colder for up to 24 hours (HN 15:2021, item 32).
  • PrávoReheating: core at 75°C, then serve within 2 hours (HN 15:2021, items 30 and 32).
  • PrávoDishwasher at 60°C or more (HN 15:2021, item 17). Change frying fat when free fatty acids reach 2.2% (item 34).
  • Chef Hygiene predvolenéThe norm sets no plain fridge number; follow the maker’s label. Chef Hygiene aims for 2–6°C and asks for fridge checks twice a day. Control thermometers must be metrologically verified (item 24).

Zamestnanci, školenia a zdravie

  • PrávoFood staff must hold the health knowledge and skills attestation (Sveikatos žinių ir įgūdžių atestavimo pažymėjimas) under SAM order V-69/2008. The food-work course is H10. The renewal period was not confirmed from the text.
  • PrávoA medical booklet (Asmens medicininė knygelė, form 048/a) is needed before starting. A TB check is repeated every year (Government Resolution 544/1999).
  • PrávoAnyone carrying or suspected of a food-transmissible disease must stop food work (EU Regulation 852/2004 Annex II; HN 15:2021, item 12). Chef Hygiene uses 48 hours without symptoms.

Alergény

  • PrávoAllergen information on the 14 EU allergens is mandatory for food that is not prepacked, in Lithuanian (Regulation 1169/2011, art. 44).
  • Chef Hygiene predvolenéChef Hygiene checks for written allergen information and an “ask our staff” sign. This is the app’s default. A national rule on oral information was not found.

Kontroly požiarnej bezpečnosti

  • Oficiálne usmernenieStaff get fire induction and then training at least every 12 months. Training with attestation is at least every 3 years. A fire action plan is required (general fire-safety rules, BGST).
  • Chef Hygiene predvolenéExtinguishers are serviced by the maker’s interval. Chef Hygiene suggests yearly.
  • Oficiálne usmernenieElectrical resistance measurements are yearly for a damp or public kitchen, and up to 6 years for ordinary dry premises. Chef Hygiene suggests yearly.
  • Chef Hygiene predvolenéFire alarm, gas and hood intervals were not confirmed in Lithuanian law. Chef Hygiene suggests a fire-alarm service every 3 months and a yearly gas check, and you can edit them.

Záznamy

  • PrávoKeep supplier and traceability documents for 6 months (short-life food), shelf life plus 6 months (longer-life food), or 5 years (long-keeping food) (HN 15:2021, item 28).
  • PrávoA pest plan with monitoring and extermination is required (HN 15:2021, item 26). The law sets no visit frequency; Chef Hygiene suggests a monthly own check.
  • Chef Hygiene predvolenéChef Hygiene suggests keeping temperature sheets for 1 year.

Oficiálne zdroje

Checked

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Litva: aplikácia Chef Hygiene

Aplikácia načíta tieto pravidlá pre vašu kuchyňu, porovná s nimi vaše záznamy a uchová dôkaz pre inšpektora.

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