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

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Srbsko: pre reštaurácie a jedlá so sebou

Pripravený na kontrolu potravín. Každý deň.

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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Srbsko: pravidlá hygieny potravín

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

Inšpekčný orgán
Veterinary Inspection (Veterinarska inspekcija) and Sanitary Inspection (Sanitarna inspekcija)
Verejné hodnotenie
Nie
Jazyky v aplikácii
English

Vaša kontrola

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 The inspector can ban use of the premises and seal it, and order unsafe food to be withdrawn or destroyed (ZBH, art. 74; ZSN, art. 27 and 31).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).

Hodnotenie hygieny

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

„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

  • PrávoMinced 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).
  • PrávoFrozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
  • Chef Hygiene predvolenéOther chilled food: the law gives no general number. Chef Hygiene checks 4°C.
  • Oficiálne usmernenieCooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
  • Oficiálne usmernenieHot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
  • Oficiálne usmernenieCooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
  • Oficiálne usmernenieReheating: core 75°C. Guidance, not law.

Zamestnanci, školenia a zdravie

  • PrávoEvery 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).
  • PrávoFood 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.
  • PrávoNo 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).

Alergény

  • PrávoThe 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 predvolenéThe 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.

Kontroly požiarnej bezpečnosti

  • PrávoExtinguishers, fire alarm, fixed suppression and hydrants must be checked every 6 months by an authorised company (Fire Protection Act, art. 44).
  • PrávoAll 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 predvolenéElectrics: Chef Hygiene suggests a test every 3 years. No exact Serbian interval was confirmed.
  • Chef Hygiene predvolenéGas: Chef Hygiene suggests a yearly check and keeping a record. No exact Serbian interval was confirmed.

Záznamy

  • PrávoThe kitchen must run its own HACCP-based system (ZBH, art. 47).
  • Chef Hygiene predvolenéNo 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.
  • PrávoBefore 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).

Oficiálne zdroje

Checked

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Srbsko: aplikácia Chef Hygiene

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

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