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Chef Hygiene
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Srbija: za restavracije in hrano za s seboj

Pripravljeni na pregled hrane. Vsak dan.

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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14 dni brezplačno · ena cena na spletno mesto · brez pogodbe

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Srbija: higienska pravila živil

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Inšpekcijski organ
Veterinary Inspection (Veterinarska inspekcija) and Sanitary Inspection (Sanitarna inspekcija)
Javna ocena
Ne
Jeziki v aplikaciji
English

Vaš pregled

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 The inspector can ban use of the premises and seal it, and order unsafe food to be withdrawn or destroyed (ZBH, art. 74; ZSN, art. 27 and 31).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

Ocena higiene

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

»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

  • PravoMinced 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).
  • PravoFrozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
  • Chef Hygiene privzetoOther chilled food: the law gives no general number. Chef Hygiene checks 4°C.
  • Uradna navodilaCooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
  • Uradna navodilaHot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
  • Uradna navodilaCooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
  • Uradna navodilaReheating: core 75°C. Guidance, not law.

Osebje, usposabljanje in zdravje

  • PravoEvery 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).
  • PravoFood 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.
  • PravoNo 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).

Alergeni

  • PravoThe 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 privzetoThe 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.

Preverjanja požarne varnosti

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

Zapisi

  • PravoThe kitchen must run its own HACCP-based system (ZBH, art. 47).
  • Chef Hygiene privzetoNo 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.
  • PravoBefore 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).

Uradni viri

Checked

Ta stran je splošna informacija in ne pravni nasvet. Za več informacij se obrnite na lokalne oblasti.

Srbija: aplikacija Chef Hygiene.

Aplikacija naloži ta pravila za vašo kuhinjo, preveri vaše zapise glede nanje in shrani dokazilo za inšpektorja.

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