Hrvaška: 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.

• PravoRestaurants keep these on the premises: goods-in rules, a cleaning plan, swab results, the cold-chain record at least once a day, shelf-life instructions for prepared dishes, and the pest plan and certificates (Rulebook NN 124/2025, Art. 14).
• PravoSurface swab tests by a laboratory are needed at least every 6 months, with at least 10 samples for a restaurant (Rulebook NN 137/2009).
• PravoKeep corrective-action records for 1 year after the shelf-life date, or 6 months for perishable food with no date (Rulebook NN 124/2025, Art. 22).