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克罗地亚：用于餐厅和外卖
每天都要做好接受食品检查的准备。
In Croatia the app follows the EU hygiene rules, the HACCP rulebook NN 124/2025 and the national catering guide of the Chamber of Trades and Crafts (HOK); the State Inspectorate inspects.
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克罗地亚：食品卫生规则
本页规则目前为英文版，稍后会翻译成您的语言。
- 检查机构
- State Inspectorate, sanitary inspection (Državni inspektorat, sanitarna inspekcija)
- 公众评价
- 不
- 应用内的语言
- Hrvatski, English
您的检查
The State Inspectorate (Državni inspektorat, DIRH) inspects through its sanitary inspection (sanitarna inspekcija). It checks food hygiene, HACCP and staff health. It works from five regional offices (Zagreb, Osijek, Rijeka, Split, Varaždin). Tourism, market and labour inspectors also visit.
The inspector can ban rooms, equipment, products or a person’s work, and can seal the premises: 1 to 15 days the first time, 30 days if the same fault returns within 3 years. Fines for a company start at EUR 6,630 to 13,270 for having no HACCP system (Act NN 83/22). Appeals do not stop an order.
卫生等级
There is no national rating, sticker or smiley, and no duty to display an inspection result. The State Inspectorate publishes only totals.
“法律”是指具有约束力的规则。“官方指南”并非法律，但检查人员会参考它。“Chef Hygiene 默认值”是指在没有规则给出具体数值的情况下，应用程序会检查的值。
温度
- 官方指南No Croatian law sets restaurant fridge, hot-holding, cooling or reheating numbers. The values below come from the national catering guide (HOK, 2nd edition 2025).
- 官方指南Fridge: cooked dishes and poultry 4°C, minced meat 2°C, offal 3°C, other meat 7°C, vegetables 8°C. Fresh fish is kept at melting-ice temperature. Any fridge must stay at +8°C or colder.
- 官方指南Freezer: −18°C or colder.
- 官方指南Cooking: 73°C for 30 seconds in the thickest part of the food.
- 官方指南Hot holding: 65°C or hotter, checked every 2 hours. If it fell below 65°C for under 2 hours, reheat once to 73°C and use it. After 2 to 4 hours, use it at once. After more than 4 hours, throw it away.
- 官方指南Cooling: at most 30 minutes at room temperature, then down to 4°C within 6 hours in all. Use the food within 24 hours.
- 官方指南Reheating: 73°C for 30 seconds, and only once.
- 官方指南Cold display: 8°C at most, aim for 4°C. After 2 hours over the limit, use the food within the next 2 hours. After 4 hours, throw it away.
- 官方指南At goods-in, chilled food should be 8°C at most and frozen food −18°C or colder. Catering vans carry food at 4°C at most.
员工、培训和健康
- 法律Everyone who touches, prepares or serves food needs the food hygiene course certificate before starting work, renewed every 5 years. The course is 15 teaching hours at a county public health institute. The employer pays (Act on protection from infectious diseases, Art. 37 and 39).
- 法律Staff in direct contact with unpacked food need a medical exam before starting and then every year, including stool tests. The result goes in the sanitary card (sanitarna iskaznica), which the employer keeps (same Act and Rulebook NN 116/2018).
- 法律People with an infectious disease that food can carry, or infected skin disease, must not work with food. After typhoid, dysentery or salmonellosis they need negative tests first.
- 法律The business must train the HACCP team and every worker whose job affects food safety, check that the training worked and keep records (Rulebook NN 124/2025, Art. 6).
过敏原
- 法律You must give the 14 EU allergens for food that is not prepacked, in writing, easy to see, next to the food (Rulebook on unpackaged food, Art. 8). The information is free and available before the sale.
- 法律Oral information is allowed if a visible notice says where the information is or invites guests to ask staff, and the full information is also in print or electronic form on the premises for guests and inspectors.
- 法律For delivery orders, give the information before the sale and at delivery. It must be in Croatian, Latin script; other languages may be added. Keep a list of the allergens in every dish.
消防安全检查
- 法律The 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).
- 法律Ventilation 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).
- 法律Emergency 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.
- 法律The electrical installation is inspected and measured at least every 4 years. Keep the written report (technical regulation NN 5/2010).
记录
- 法律Restaurants keep these on the premises: goods-in rules, a cleaning plan, swab results, the cold-chain record at least once a day, shelf-life instructions for prepared dishes, and the pest plan and certificates (Rulebook NN 124/2025, Art. 14).
- 法律Surface swab tests by a laboratory are needed at least every 6 months, with at least 10 samples for a restaurant (Rulebook NN 137/2009).
- 法律Keep corrective-action records for 1 year after the shelf-life date, or 6 months for perishable food with no date (Rulebook NN 124/2025, Art. 22).
官方消息
- State Inspectorate (Državni inspektorat)
- Croatian Chamber of Trades and Crafts (HOK), catering HACCP guide
- HACCP rulebook NN 124/2025
- Food hygiene Act NN 83/22
Checked
本页面仅提供一般信息，不构成法律建议。请咨询当地政府部门。
克罗地亚：食品卫生指南
克罗地亚：Chef Hygiene 应用程序
该应用程序会加载您厨房的这些规则，对照这些规则检查您的记录，并保留证据以供检查员参考。