Avstrija: zapisi, ki jih je treba hraniti

»Zakon« je zavezujoče pravilo. »Uradne smernice« niso zakon, vendar jih inšpektorji pričakujejo. »Chef Hygiene privzeto« je vrednost, s katero aplikacija preveri, kadar nobeno pravilo ne določa številke.

• PravoYou need own checks based on HACCP principles (EU Regulation 852/2004). The ministry’s guideline for restaurants says normal restaurant cooking needs no critical control points if good hygiene practice controls the hazards.
• Uradna navodilaCheck fridge and freezer temperatures every working day, if possible at the start of work. Write down faults and what you did, and keep that record for 2 months past the food’s shelf life, at least 1 year.
• Uradna navodilaKeep training records for 3 years. Document pest checks at least every 3 months. Review the HACCP system every year, and at the latest every 2 years.
• Uradna navodilaKeep a cleaning plan, with a deep clean at least once a year, and goods-in checks of chilled and frozen deliveries.