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Slovakien: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In Slovakia the app follows the EU hygiene rules and the Ministry of Health’s catering Decree 533/2007, which sets real kitchen temperatures in law; the 36 regional public health offices (RÚVZ) inspect.

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Slovakien: regler för livsmedelshygien

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

Inspektionsorgan
Regional public health offices (Regionálne úrady verejného zdravotníctva, RÚVZ), under the Public Health Authority (Úrad verejného zdravotníctva SR, ÚVZ SR)
Offentlig betygsättning
Inga
Språk i appen
Slovenčina, English, Magyar

Din inspektion

Catering is inspected by the public-health authorities, not by the veterinary and food administration. These are the Public Health Authority (ÚVZ SR) and its 36 regional offices (RÚVZ). Visits are normally unannounced and planned by risk.

The inspector writes orders on the spot in the control record (záznam o úradnej kontrole potravín). The inspector can suspend operation or close the premises, wholly or partly. You can object within 5 working days, but this does not stop the order. Fines under the Food Act (§ 28) run from EUR 100 to EUR 500,000; having no allergen information is EUR 1,000 to 500,000. A repeat within a year can be up to double.

Hygienbetyg

There is no rating, sticker or duty to display a result. Only final decisions on measures and fines are put on the authority’s website.

”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

  • LagChilled store: 2 to 6°C. Semi-finished and ready dishes may be kept only at 0 to 4°C, and only the items listed in annex 2 (Decree 533/2007, § 3 and § 9).
  • LagFreezer store: −18°C or colder (Decree 533/2007, § 3). Ready dishes may not be kept frozen.
  • LagCooking: the core of meat must reach at least 70°C (Decree 533/2007, § 9).
  • LagHot holding: solid dishes at 60°C or hotter, soups and sauces at 65°C or hotter, served within 4 hours of finishing. In transport keep them at 65°C or hotter until served (Decree 533/2007, § 9).
  • LagCooling: roast, stewed or boiled meat in one piece, dumplings and rice must be cooled within 90 minutes of preparation. Do not put warm food in the cold room (Decree 533/2007, § 9).
  • LagReheating: those dishes must reach at least 70°C in the centre before serving (Decree 533/2007, § 9).
  • LagCold display: nothing may be kept above 8°C. At 5 to 8°C salads may stay 6 hours, sandwiches 3 hours, and marinated cheese and cold cuts 12 hours (Decree 533/2007, annex 2).
  • LagThaw food only in a thawing unit or a fridge at 4°C or colder, never in water or at kitchen temperature (Decree 533/2007, § 9).
  • LagFrying fat must not go above 180°C unless the maker says otherwise. Fat used for continuous frying is changed within 24 hours (Decree 533/2007, § 9).

Personal, utbildning och hälsa

  • LagThe owner working alone, the responsible manager and every employee who does food work need professional competence (odborná spôsobilosť). Proof is an RÚVZ certificate after an exam, or a listed school qualification such as cook or waiter. Helpers such as cleaners are exempt. It does not expire (Act 355/2007, § 16f).
  • LagA doctor’s written confirmation of medical fitness (potvrdenie o zdravotnej spôsobilosti) is needed before food work. The law sets no expiry date (Decree 585/2008, § 22).
  • LagThe employer must make sure food staff are instructed and trained in hygiene for their job. No training is fined EUR 100 to 1,000 (Food Act, § 4 and § 28).
  • LagA worker with a doctor-diagnosed infection or carrier state must tell the employer. EU law bars food handling with diarrhoea, infected wounds or skin infections (Act 355/2007, § 51; Regulation 852/2004).

Allergener

  • LagAllergen information for food that is not prepacked must be written. On a menu, give the numbers 1 to 14 after the word “Obsahuje”, or the full names of the 14 EU allergens (Decree 243/2015, § 3a).
  • LagFor counter or self-service food, the allergen list must be visible at the counter. With a separate menu, show allergens at each dish and put the list in the menu.
  • LagReady dishes must show in writing, visibly, the country of origin of pork, beef, sheep, goat and poultry (Food Act, § 9).

Brandsäkerhetskontroller

  • LagExtinguishers are checked at least every 24 months, and wheeled CO2 extinguishers every 12 months, by an authorised person with a label and certificate (Decree 347/2022, § 9).
  • LagA fire protection technician does a preventive fire inspection every 3 months and writes it in the fire book (požiarna kniha). Sites up to 100 m² with up to 5 staff and no fire-risk place are exempt (Decree 121/2002, § 14; Act 314/2001).
  • LagFire equipment, including emergency lights, is checked at least every year. The fire alarm is serviced yearly by an authorised person. Staff get fire training every 24 months and before they start.
  • LagGas appliances of 5 kW to 0.5 MW or with a flue: an inspection every year and a test every 3 years by a revision technician (Decree 508/2009, annex 10).
  • LagChimneys for gas appliances are cleaned every 6 months, or every 12 months with a liner up to 50 kW (Decree 401/2007, § 20).

Uppgifter

  • LagHACCP-based own checks are required, with records (EU Regulation 852/2004; Food Act, § 4).
  • LagKeep records of disinfection and of insect and rodent control (Food Act, § 4; Decree 533/2007, § 4).
  • LagCheck store, fridge and freezer temperatures at a frequency you set, with a calibrated thermometer (Decree 533/2007, § 3).
  • LagKeep the goods-in checks for 2 years (Act 355/2007, § 26).

Officiella källor

Checked

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

Slovakien: appen Chef Hygiene

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

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