Tillgänglig nu i 50 länder, i enlighet med varje lands egna regler för livsmedelshygien.

Chef Hygiene
Meny

Slovenien: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In Slovenia the app follows the EU hygiene rules and the Law on Safe Food and Feed (ZVHK); UVHVVR food inspectors inspect, and the kitchen temperatures come from the national catering guide, not from law.

Kommer snartApp StoreSätt igångGoogle PlayHämta det frånFönsterÖppnaWebbapp

14 dagar gratis · ett pris per webbplats · inget kontrakt

Chef Hygiene-appen på en dator: kökets startskärm med dess dagliga kontrollerChef Hygiene-appen på en telefon: kökets startskärm med dess dagliga kontroller

Slovenien: regler för livsmedelshygien

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

Inspektionsorgan
Administration for Food Safety, Veterinary Sector and Plant Protection (Uprava za varno hrano, veterinarstvo in varstvo rastlin, UVHVVR)
Offentlig betygsättning
Inga
Språk i appen
Slovenščina, English, Italiano, Magyar

Din inspektion

UVHVVR food inspectors check food law in all phases, from 10 regional offices. The control plan 2025 to 2029 sets how often, by risk. A restaurant, inn or snack bar with more than 10 staff is checked about every 18 months. With fewer than 10 staff, or a café or pastry shop with its own production, about every 30 months.

For small faults the inspector gives a warning with a deadline, then a decision. If the fault is not fixed in time, or at once if there is direct danger to life or health, the inspector can ban the activity and seal the premises. Under the ZVHK (Art. 109) a company can be fined EUR 2,000 to 20,000 and a sole trader EUR 1,000 to 10,000 for breaches such as no traceability or unmet hygiene conditions.

Hygienbetyg

There is no national rating, sticker or duty to display a result. A ban for danger to life or health must be published online for at least 60 days.

”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 Slovenian law sets restaurant fridge, hot-holding, cooling or reheating numbers. The values below come from the national catering guide (December 2010), as printed in NIJZ staff texts.
  • Officiell vägledningChilled storage and goods-in: below 5°C, or as the label says. Some NIJZ lines say below 4°C for raw food and cooked cold dishes.
  • Officiell vägledningFrozen food: −18°C or colder. For quick-frozen food this is law, with short rises of up to 3°C allowed (Rulebook 87/14, Art. 5).
  • Officiell vägledningCooking, core temperature for 15 seconds: 74°C for poultry pieces, game, stuffings and dishes with minced-meat stuffing; 68°C for pork and minced or chopped meat; 63°C for beef, veal, lamb, fish, eggs, dairy, rice and pasta.
  • Officiell vägledningHot holding: 63°C or hotter in the core. Below that, reheat or throw the food away. Serve within 2 hours of cooking, and never after 4 hours.
  • Officiell vägledningCooling in two stages: from 63°C to 20°C within 2 hours, then to 5°C within 4 more hours. A blast chiller is better.
  • Officiell vägledningReheating: 74°C for 15 seconds.
  • Officiell vägledningCold display and salad bars: under 3 hours. Very sensitive dishes such as tartare and cream cakes stay at 5 to 8°C. Throw the food away once it is over the limit or not served within 3 hours, and write down when it was put out.

Personal, utbildning och hälsa

  • LagSlovenia has no national food hygiene certificate, course length or renewal. EU law applies: the operator must instruct and train staff to suit their work (Regulation 852/2004).
  • LagBefore the first day each worker signs a consent to report illness and fills in a symptom declaration. The employer keeps them with a staff list for inspectors (Rulebook 82/03).
  • LagA worker with vomiting, diarrhoea, jaundice, pus-filled skin lesions or discharge from the eyes, ears or nose must stop food work and tell the manager at once (Rulebook 82/03).
  • LagThere is no routine yearly medical exam or health card. A public health institute checks a worker only after an infection, diarrhoea or vomiting at home, travel to an area with poor hygiene, or when an inspector asks. The employer pays.
  • Officiell vägledningNIJZ outbreak guidance: stay away for 48 hours after symptoms stop for most infections. After typhoid or dysentery return only with a doctor’s certificate after negative stool tests.

Allergener

  • LagIn catering, allergen information must be in writing, in at least one of the places where dishes are offered: menu, board, poster or screen. It must be easy to see, readable and not covered. There is no oral-only option (Decree 6/2014, Art. 3).
  • Officiell vägledningUse the word “vsebuje” plus the allergen name, for the 14 EU allergens. This also applies to drinks (SPOT guidance).
  • LagThe information must be in Slovene (ZVHK, Art. 51). A breach is fined EUR 6,000 to 30,000 for a company and EUR 3,000 to 6,000 for a sole trader (Decree 6/2014, Art. 4).

Brandsäkerhetskontroller

  • LagEvery restaurant needs a fire order (požarni red) with annexes for records and check sheets. The owner sets how often the checks are done (Rulebook 52/07).
  • LagWhere an evacuation plan is required, hold a practical evacuation drill at least once a year and record it (Rulebook 52/07, Art. 11).
  • LagStaff get fire training at the start and again every 3 years for medium fire risk. Keep the records for at least 10 years (Rulebook 32/11).
  • LagExtinguishers are serviced by an authorised maintainer following the maker’s instructions. The label shows the next date. The rule sets no fixed interval (Rulebook 108/04).
  • LagBuilt-in fire systems, such as a fire alarm, gas detection and emergency lighting, need a certificate of proper functioning valid for 3 years (Rulebook 53/2019, Art. 21).

Uppgifter

  • LagPermanent HACCP-based procedures are required, in proportion to the size of the business (ZVHK Art. 36; Regulation 852/2004).
  • Officiell vägledningKeep traceability records of supplier, product and date in (ZVHK Art. 23). NIJZ advises keeping them usually 2 years, and 6 months after the use-by date for perishable or unpacked food.
  • Officiell vägledningLog fridge and freezer temperatures at least once a day at the start of work, with corrective actions (NIJZ guidance).
  • LagRegister each premises with UVHVVR at least 15 days before opening and report changes within 15 days (ZVHK Art. 24).

Officiella källor

Checked

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

Slovenien: appen Chef Hygiene

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

Kommer snartApp StoreSätt igångGoogle PlayHämta det frånFönsterÖppnaWebbapp

Andra länder

Länder