Kroatien: brandsäkerhet

”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.

• 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).