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

Chef Hygiene
Menu

Rumunsko: pre reštaurácie a jedlá so sebou

Pripravený na kontrolu potravín. Každý deň.

In Romania the app follows the Ministry of Health’s hygiene rules (Order 976/1998), EU Regulation 852/2004 and the sector guides for restaurants; the county offices DSVSA and DSP and the consumer authority ANPC inspect.

ČoskoroObchod s aplikáciamiDaj si to na sebaGoogle PlayZískajte to zOknáOtvorteWebová aplikácia

14 dní zadarmo · jedna cena za stránku · bez zmluvy

Aplikácia Chef Hygiene v počítači: domovská obrazovka kuchyne s dennými kontrolamiAplikácia Chef Hygiene v telefóne: domovská obrazovka kuchyne s dennými kontrolami

Rumunsko: pravidlá hygieny potravín

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

Inšpekčný orgán
National Sanitary Veterinary and Food Safety Authority (ANSVSA, Autoritatea Națională Sanitară Veterinară și pentru Siguranța Alimentelor)
Verejné hodnotenie
Nie
Jazyky v aplikácii
Română, English

Vaša kontrola

Three bodies inspect restaurants. The county office DSVSA (of ANSVSA) checks food safety, and every restaurant must be registered with it. The county public health directorate DSP (Ministry of Health) checks hygiene, staff medical checks and hygiene course certificates. The consumer authority ANPC checks menus, allergen information and prices.

Visits are based on risk. Activity can be suspended or banned. Fines are set under Government Decisions 984/2005 (food safety) and 857/2011 (public health).

Hodnotenie hygieny

Romania has no public hygiene rating, score or sticker. The only published results are the lists, on each DSVSA website, of units whose activity was banned.

„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

  • PrávoCold finished dishes are kept at 8°C or colder until served (Order 976/1998, art. 37 c). This 8°C is only for cold prepared dishes.
  • PrávoWhere one store room is used, the fridge has a separate raw meat compartment at 4°C or colder (Order 976/1998, art. 38 b). ANSVSA advises 0–4°C for food of animal origin, and Chef Hygiene aims for 4°C.
  • PrávoQuick-frozen food: −18°C or colder, with short rises of up to 3°C in transport and display (Order ANSVSA 134/2010).
  • PrávoHot dishes are kept at 60°C or hotter until served (Order 976/1998, art. 37 c).
  • Chef Hygiene predvolenéChef Hygiene checks hot food against 63°C, the figure in the ANBCT chefs’ guide (2023) and the ANPC guide (2024). It is stricter than the law and meets both.
  • Oficiálne usmernenieCooling: the law only says to cool food as quickly as possible. The ANBCT guide says to 10–15°C within 90 minutes, then below 7°C within a further 150 minutes.
  • Oficiálne usmernenieReheating: the centre reaches 72°C with at least 2 minutes of even boiling, and food is reheated only once (ANBCT guide). Cooking: at least 75°C before hot holding.
  • Chef Hygiene predvolenéDeliveries: Romanian law gives no number, so the temperature on the label applies. Chef Hygiene checks chilled deliveries against 4°C and flags frozen ones above −15°C.
  • PrávoMeals for organised groups, such as tourists or events: keep a sample of each dish for 48 hours at 4°C in a separate fridge (Order 976/1998, art. 37 e).

Zamestnanci, školenia a zdravie

  • PrávoFood hygiene course: the county public health directorate (DSP) issues a certificate after an exam of 30 questions with a 60% pass mark. It is valid 3 years, then a new course and exam are needed (Order 2209/4469/2022).
  • PrávoThe staff course (Level II) lasts at least 10 hours including a test. Managers take Level I, which lasts 12 hours (Order 2209/4469/2022).
  • PrávoMedical checks for everyone who touches unpackaged food: at hiring a doctor’s exam, a stool culture and a parasite test. After that a doctor’s exam every 6 months and the two tests every year. The fitness sheet says “apt lucru în sector alimentar” (Government Decision 355/2007).
  • PrávoSick staff: anyone with fever, diarrhoea, vomiting, jaundice, tonsillitis, boils, hand wounds, skin infections or pus goes to a doctor. They return only with the doctor’s written note (Government Decision 355/2007).

Alergény

  • PrávoThe 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • PrávoInformation must be in writing, not spoken. For food sold unpacked it must be at the point of sale, visible, easy to read and indelible (ANPC Order 163/2021).
  • PrávoRestaurant menus list each dish’s ingredients with the allergens highlighted, name the additives and give the nutrition declaration (ANPC Order 201/2022, in force from 15 March 2023).
  • PrávoA QR code to the full menu is allowed if a printed copy is on site. For online orders, show the information before payment and on the delivery label. Public texts need a Romanian version (Law 500/2004).

Kontroly požiarnej bezpečnosti

  • PrávoFire extinguishers: your fire safety person checks them every month and writes it in a register. CO2 extinguishers are weighed every 6 months, and an authorised firm verifies them every 12 months once the warranty ends (OMAI 135/2023).
  • PrávoExtinguishers are recharged after use and at least every 3 years, and scrapped after 20 years (OMAI 135/2023).
  • PrávoGas installations: a technical verification at most every 2 years, and a technical revision at most every 10 years. The revision is also needed after more than 6 months unused or any incident. An ANRE-authorised firm does both (ANRE Order 179/2015).
  • PrávoElectrical installations are checked at start-up, periodically and after repairs, by ANRE-authorised electricians (Government Decision 1146/2006).

Záznamy

  • PrávoYou need food safety procedures based on HACCP principles (EU Regulation 852/2004, art. 5). Fridge temperatures must be recorded (Order 976/1998, art. 11).
  • PrávoPest control: insects at least every 3 months and rodents at least every 6 months, by a certified firm. Keep the signed report of each visit (Order 119/2014).
  • PrávoGas check records and the technical file are kept for the life of the installation (ANRE Order 179/2015).
  • PrávoKeep supplier records so food can be traced one step back and one step forward (EU Regulation 178/2002, art. 18).

Oficiálne zdroje

Checked

Táto stránka poskytuje všeobecné informácie, nie je právnym poradenstvom. Informujte sa na miestnom úrade.

Rumunsko: aplikácia Chef Hygiene

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

ČoskoroObchod s aplikáciamiDaj si to na sebaGoogle PlayZískajte to zOknáOtvorteWebová aplikácia

Ostatné krajiny

Krajiny