Kıbrıs: tutulacak kayıtlar

“Kanun”, bağlayıcı bir kuraldır. “Resmi kılavuz” kanun değildir, ancak denetçiler bunu bekler. “Chef Hygiene varsayılan”, hiçbir kuralın sayı vermediği durumlarda uygulamanın kontrol ettiği bir değerdir.

• KanunHACCP-based procedures with records that fit the size of the business are required (Regulation 852/2004, art. 5).
• Resmi kılavuzPublic Health Services small-business plan: keep records of suppliers and goods-in, fridge and freezer temperatures (2–3 times a day), cooking and reheating, hot and cold display, water and ice tests, staff health certificates, cleaning, pest control with a bait map, equipment upkeep and staff training. Review the plan 1–2 times a year.
• KanunPest control by a licensed operator is required for professional biocide work (Κ.Δ.Π. 145/2019). Keep records and a bait map.