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Litauen: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In Lithuania the app follows Hygiene Norm HN 15:2021 “Maisto higiena”, which sets real kitchen temperatures in law; the VMVT inspects.

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Litauen: regler för livsmedelshygien

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

Inspektionsorgan
State Food and Veterinary Service (Valstybinė maisto ir veterinarijos tarnyba, VMVT)
Offentlig betygsättning
Inga
Språk i appen
English

Din inspektion

The State Food and Veterinary Service (VMVT) is the one national service, with territorial offices. Visits are risk-based and unannounced.

After a visit the VMVT gives an instruction with time to fix small faults, and can issue orders and administrative fines for serious faults. It can suspend the activity or close the business if there is a health risk. A normal restaurant, café or takeaway registers with the VMVT (registravimas); an approval certificate is needed only for some animal-origin food.

Hygienbetyg

Lithuania has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no faults.

”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

  • LagFrozen food at −18°C or colder (HN 15:2021, item 29).
  • LagCooking: core at 75°C or more, one value for all foods. A dish may use another temperature for culinary reasons if it is safe (HN 15:2021, item 30).
  • LagHot holding: not below 63°C, and eat the food the day it is made. Hot food moved from equipment not holding 63°C must be delivered within 2 hours (HN 15:2021, item 30).
  • LagCooling: cool hot food to the set temperature within 4 hours (HN 15:2021, item 31).
  • LagCooled hot food: keep in a fridge at 4°C or colder for up to 24 hours (HN 15:2021, item 32).
  • LagReheating: core at 75°C, then serve within 2 hours (HN 15:2021, items 30 and 32).
  • LagDishwasher at 60°C or more (HN 15:2021, item 17). Change frying fat when free fatty acids reach 2.2% (item 34).
  • Chef Hygiene standardThe norm sets no plain fridge number; follow the maker’s label. Chef Hygiene aims for 2–6°C and asks for fridge checks twice a day. Control thermometers must be metrologically verified (item 24).

Personal, utbildning och hälsa

  • LagFood staff must hold the health knowledge and skills attestation (Sveikatos žinių ir įgūdžių atestavimo pažymėjimas) under SAM order V-69/2008. The food-work course is H10. The renewal period was not confirmed from the text.
  • LagA medical booklet (Asmens medicininė knygelė, form 048/a) is needed before starting. A TB check is repeated every year (Government Resolution 544/1999).
  • LagAnyone carrying or suspected of a food-transmissible disease must stop food work (EU Regulation 852/2004 Annex II; HN 15:2021, item 12). Chef Hygiene uses 48 hours without symptoms.

Allergener

  • LagAllergen information on the 14 EU allergens is mandatory for food that is not prepacked, in Lithuanian (Regulation 1169/2011, art. 44).
  • Chef Hygiene standardChef Hygiene checks for written allergen information and an “ask our staff” sign. This is the app’s default. A national rule on oral information was not found.

Brandsäkerhetskontroller

  • Officiell vägledningStaff get fire induction and then training at least every 12 months. Training with attestation is at least every 3 years. A fire action plan is required (general fire-safety rules, BGST).
  • Chef Hygiene standardExtinguishers are serviced by the maker’s interval. Chef Hygiene suggests yearly.
  • Officiell vägledningElectrical resistance measurements are yearly for a damp or public kitchen, and up to 6 years for ordinary dry premises. Chef Hygiene suggests yearly.
  • Chef Hygiene standardFire alarm, gas and hood intervals were not confirmed in Lithuanian law. Chef Hygiene suggests a fire-alarm service every 3 months and a yearly gas check, and you can edit them.

Uppgifter

  • LagKeep supplier and traceability documents for 6 months (short-life food), shelf life plus 6 months (longer-life food), or 5 years (long-keeping food) (HN 15:2021, item 28).
  • LagA pest plan with monitoring and extermination is required (HN 15:2021, item 26). The law sets no visit frequency; Chef Hygiene suggests a monthly own check.
  • Chef Hygiene standardChef Hygiene suggests keeping temperature sheets for 1 year.

Officiella källor

Checked

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

Litauen: appen Chef Hygiene

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

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