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Chef Hygiene
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Kroatien: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In Croatia the app follows the EU hygiene rules, the HACCP rulebook NN 124/2025 and the national catering guide of the Chamber of Trades and Crafts (HOK); the State Inspectorate inspects.

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Kroatien: regler för livsmedelshygien

Reglerna på den här sidan är för närvarande på engelska. De kommer att översättas till ditt språk.

Inspektionsorgan
State Inspectorate, sanitary inspection (Državni inspektorat, sanitarna inspekcija)
Offentlig betygsättning
Inga
Språk i appen
Hrvatski, English

Din inspektion

The State Inspectorate (Državni inspektorat, DIRH) inspects through its sanitary inspection (sanitarna inspekcija). It checks food hygiene, HACCP and staff health. It works from five regional offices (Zagreb, Osijek, Rijeka, Split, Varaždin). Tourism, market and labour inspectors also visit.

The inspector can ban rooms, equipment, products or a person’s work, and can seal the premises: 1 to 15 days the first time, 30 days if the same fault returns within 3 years. Fines for a company start at EUR 6,630 to 13,270 for having no HACCP system (Act NN 83/22). Appeals do not stop an order.

Hygienbetyg

There is no national rating, sticker or smiley, and no duty to display an inspection result. The State Inspectorate publishes only totals.

”Lag” är en bindande regel. ”Officiell vägledning” är inte lag, men inspektörer förväntar sig det. ”Chef Hygiene standard” är ett värde som appen kontrollerar mot där ingen regel anger ett nummer.

Temperaturer

  • Officiell vägledningNo Croatian law sets restaurant fridge, hot-holding, cooling or reheating numbers. The values below come from the national catering guide (HOK, 2nd edition 2025).
  • Officiell vägledningFridge: cooked dishes and poultry 4°C, minced meat 2°C, offal 3°C, other meat 7°C, vegetables 8°C. Fresh fish is kept at melting-ice temperature. Any fridge must stay at +8°C or colder.
  • Officiell vägledningFreezer: −18°C or colder.
  • Officiell vägledningCooking: 73°C for 30 seconds in the thickest part of the food.
  • Officiell vägledningHot holding: 65°C or hotter, checked every 2 hours. If it fell below 65°C for under 2 hours, reheat once to 73°C and use it. After 2 to 4 hours, use it at once. After more than 4 hours, throw it away.
  • Officiell vägledningCooling: at most 30 minutes at room temperature, then down to 4°C within 6 hours in all. Use the food within 24 hours.
  • Officiell vägledningReheating: 73°C for 30 seconds, and only once.
  • Officiell vägledningCold display: 8°C at most, aim for 4°C. After 2 hours over the limit, use the food within the next 2 hours. After 4 hours, throw it away.
  • Officiell vägledningAt goods-in, chilled food should be 8°C at most and frozen food −18°C or colder. Catering vans carry food at 4°C at most.

Personal, utbildning och hälsa

  • LagEveryone who touches, prepares or serves food needs the food hygiene course certificate before starting work, renewed every 5 years. The course is 15 teaching hours at a county public health institute. The employer pays (Act on protection from infectious diseases, Art. 37 and 39).
  • LagStaff in direct contact with unpacked food need a medical exam before starting and then every year, including stool tests. The result goes in the sanitary card (sanitarna iskaznica), which the employer keeps (same Act and Rulebook NN 116/2018).
  • LagPeople with an infectious disease that food can carry, or infected skin disease, must not work with food. After typhoid, dysentery or salmonellosis they need negative tests first.
  • LagThe business must train the HACCP team and every worker whose job affects food safety, check that the training worked and keep records (Rulebook NN 124/2025, Art. 6).

Allergener

  • LagYou must give the 14 EU allergens for food that is not prepacked, in writing, easy to see, next to the food (Rulebook on unpackaged food, Art. 8). The information is free and available before the sale.
  • LagOral information is allowed if a visible notice says where the information is or invites guests to ask staff, and the full information is also in print or electronic form on the premises for guests and inspectors.
  • LagFor delivery orders, give the information before the sale and at delivery. It must be in Croatian, Latin script; other languages may be added. Keep a list of the allergens in every dish.

Brandsäkerhetskontroller

  • LagThe owner checks each extinguisher at least every 3 months and records it. An authorised firm services it at least every year and after any use (Rulebook NN 101/11). Each floor needs at least 2 extinguishers (Rulebook NN 100/99).
  • LagVentilation ducts from food-preparation rooms are cleaned every 3 months while the premises are open. Other ventilation ducts are cleaned at least yearly, with a written record (Rulebook NN 100/99, Art. 27).
  • LagEmergency lighting is checked twice a year, once just before the main season, and recorded (Rulebook NN 100/99, Art. 23). Small ground-floor food premises are excepted.
  • LagThe electrical installation is inspected and measured at least every 4 years. Keep the written report (technical regulation NN 5/2010).

Uppgifter

  • LagRestaurants 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).
  • LagSurface swab tests by a laboratory are needed at least every 6 months, with at least 10 samples for a restaurant (Rulebook NN 137/2009).
  • LagKeep 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).

Officiella källor

Checked

Den här sidan är avsedd för allmän information, inte juridisk rådgivning. Kontakta din lokala myndighet.

Kroatien: appen Chef Hygiene

Appen laddar dessa regler för ditt kök, kontrollerar dina register mot dem och sparar bevis åt inspektören.

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