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Romunija: za restavracije in hrano za s seboj

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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.

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Romunija: higienska pravila živil

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Inšpekcijski organ
National Sanitary Veterinary and Food Safety Authority (ANSVSA, Autoritatea Națională Sanitară Veterinară și pentru Siguranța Alimentelor)
Javna ocena
Ne
Jeziki v aplikaciji
Română, English

Vaš pregled

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).

Ocena higiene

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.

»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.

Temperature

  • PravoCold 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.
  • PravoWhere 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.
  • PravoQuick-frozen food: −18°C or colder, with short rises of up to 3°C in transport and display (Order ANSVSA 134/2010).
  • PravoHot dishes are kept at 60°C or hotter until served (Order 976/1998, art. 37 c).
  • Chef Hygiene privzetoChef 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.
  • Uradna navodilaCooling: 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.
  • Uradna navodilaReheating: 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 privzetoDeliveries: 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.
  • PravoMeals 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).

Osebje, usposabljanje in zdravje

  • PravoFood 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).
  • PravoThe staff course (Level II) lasts at least 10 hours including a test. Managers take Level I, which lasts 12 hours (Order 2209/4469/2022).
  • PravoMedical 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).
  • PravoSick 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).

Alergeni

  • PravoThe 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • PravoInformation 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).
  • PravoRestaurant 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).
  • PravoA 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).

Preverjanja požarne varnosti

  • PravoFire 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).
  • PravoExtinguishers are recharged after use and at least every 3 years, and scrapped after 20 years (OMAI 135/2023).
  • PravoGas 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).
  • PravoElectrical installations are checked at start-up, periodically and after repairs, by ANRE-authorised electricians (Government Decision 1146/2006).

Zapisi

  • PravoYou need food safety procedures based on HACCP principles (EU Regulation 852/2004, art. 5). Fridge temperatures must be recorded (Order 976/1998, art. 11).
  • PravoPest 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).
  • PravoGas check records and the technical file are kept for the life of the installation (ANRE Order 179/2015).
  • PravoKeep supplier records so food can be traced one step back and one step forward (EU Regulation 178/2002, art. 18).

Uradni viri

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Romunija: aplikacija Chef Hygiene.

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