目前已在50个国家/地区上市，并遵循各国的食品卫生法规。

Chef Hygiene
菜单

拉脱维亚：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In Latvia the app follows the EU hygiene rules and the Food Circulation Supervision Law; Latvian law sets no kitchen temperatures, and the PVD inspects.

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14 天免费试用 · 每个网站统一价格 · 无合同

电脑上的 Chef Hygiene 应用程序：厨房主屏幕及其日常检查手机上的Chef Hygiene应用程序：厨房主屏幕及其日常检查

拉脱维亚：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
Food and Veterinary Service (Pārtikas un veterinārais dienests, PVD)
公众评价
不
应用内的语言
English

您的检查

The Food and Veterinary Service (PVD) is the one national authority (Food Circulation Supervision Law, art. 21). Visits are risk-based, unannounced and follow the PVD’s yearly control programme.

After a visit the PVD gives a deadline to fix small faults and can fine (naudas sods) for breaches. It can stop or suspend the activity if there is a direct health threat. For the main offence (art. 29) the fine is up to EUR 500 for a person and EUR 20–1,500 for a company (fine unit EUR 5). Start-up needs registration with the PVD, not a licence (Food Law art. 5).

卫生等级

Latvia has no public hygiene rating, sticker or score, and nothing has to be displayed. The PVD keeps a public register of businesses only. The aim is a visit with no faults.

“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

  • 法律Latvian law sets no national restaurant fridge, cooking, hot-holding or cooling numbers. Hygiene goes to EU Regulation 852/2004. Your own self-control plan (paškontrole) is the legal duty.
  • Chef Hygiene 默认值Chilled storage at 2–6°C. Chef Hygiene aims for 5°C or colder. Frozen food at −18°C or colder (EU Regulation 37/2005 for quick-frozen food).
  • Chef Hygiene 默认值Cooking: core at 75°C, one value for all foods (standard HACCP practice).
  • Chef Hygiene 默认值Hot holding at 63°C or more, the common HACCP working value. Latvia sets no figure.
  • Chef Hygiene 默认值Cooling: from about 60°C down to 10°C within about 2 hours (standard HACCP practice).
  • Chef Hygiene 默认值Reheating: core at 75°C. Cold display: Latvia sets no time. Chef Hygiene uses a 4-hour limit, then throw the food away.
  • Chef Hygiene 默认值Check the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C). Chef Hygiene asks for fridge checks twice a day.

员工、培训和健康

  • 法律New food handlers without a food qualification take the course “Minimālās higiēnas prasības pārtikas uzņēmumā”: at least 3 hours, pass mark 70%, and retake every 3 years. This also applies to people out of food handling for more than 3 years (Cabinet Regulation 545).
  • 法律A first health check before starting is required for food-contact staff, with a family doctor’s opinion. There is no routine yearly repeat now, and the old sanitary booklet is dropped (Cabinet Regulation 447 of 2018).
  • 法律Stop food work for vomiting, diarrhoea or a food-borne illness, and return with medical clearance (EU Regulation 852/2004 Annex II). Chef Hygiene uses 48 hours without symptoms; the Latvian clause on a doctor’s note was not found.

过敏原

  • 法律For food that is not prepacked, the dish name and the 14 EU allergens must be given in writing, for example on the menu. Oral allergen information is allowed only in exemption cases such as street or market sales, not a sit-down restaurant (Cabinet Regulation 595, items 4 and 8). Exception: the dish name clearly names the allergen.
  • 法律Consumer information and safety notices must be in Latvian (State Language Law; Food Law art. 13).

消防安全检查

  • 法律Fire-safety instruction for staff at least once a year (Cabinet Regulation 238, item 190.2). A practical drill is required yearly only where more than 50 people may be present at once. Chef Hygiene suggests a yearly drill as good practice.
  • 法律Extinguishers: technical maintenance by the maker’s interval, and a visual check at least yearly, every 6 months for public objects and unheated areas (Cabinet Regulation 238, items 267–268). Chef Hygiene suggests yearly.
  • Chef Hygiene 默认值A fire alarm is serviced to the standard and the maker’s instructions. The law gives no fixed interval; Chef Hygiene suggests yearly.
  • 法律A general electrical check every 10 years, every 2 years in explosive areas (Cabinet Regulation 238, item 56).
  • Chef Hygiene 默认值Gas: the law read gives no interval for a restaurant. Chef Hygiene suggests a yearly service.

记录

  • 法律A self-control plan (paškontrole) based on HACCP is required (Food Law art. 8; EU Regulation 852/2004).
  • Chef Hygiene 默认值The law gives no keeping time. Chef Hygiene suggests 1 year for temperature sheets and 3 years for audits.
  • 官方指南Keep a pest-control plan, own checks and a contract with a pest firm. The law sets no visit frequency.

官方消息

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。

拉脱维亚：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。

即将推出App Store开始吧Google Play从……获取视窗打开Web应用程序

其他国家

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