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
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斯洛文尼亚：用于餐厅和外卖

每天都要做好接受食品检查的准备。

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.

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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

斯洛文尼亚：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
Administration for Food Safety, Veterinary Sector and Plant Protection (Uprava za varno hrano, veterinarstvo in varstvo rastlin, UVHVVR)
公众评价
不
应用内的语言
Slovenščina, English, Italiano, Magyar

您的检查

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.

卫生等级

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.

“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 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.
  • 官方指南Chilled 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.
  • 官方指南Frozen 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).
  • 官方指南Cooking, 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.
  • 官方指南Hot 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.
  • 官方指南Cooling 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.
  • 官方指南Reheating: 74°C for 15 seconds.
  • 官方指南Cold 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.

员工、培训和健康

  • 法律Slovenia 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).
  • 法律Before 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).
  • 法律A 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).
  • 法律There 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.
  • 官方指南NIJZ 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.

过敏原

  • 法律In 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).
  • 官方指南Use the word “vsebuje” plus the allergen name, for the 14 EU allergens. This also applies to drinks (SPOT guidance).
  • 法律The 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).

消防安全检查

  • 法律Every 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).
  • 法律Where an evacuation plan is required, hold a practical evacuation drill at least once a year and record it (Rulebook 52/07, Art. 11).
  • 法律Staff 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).
  • 法律Extinguishers 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).
  • 法律Built-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).

记录

  • 法律Permanent HACCP-based procedures are required, in proportion to the size of the business (ZVHK Art. 36; Regulation 852/2004).
  • 官方指南Keep 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.
  • 官方指南Log fridge and freezer temperatures at least once a day at the start of work, with corrective actions (NIJZ guidance).
  • 法律Register each premises with UVHVVR at least 15 days before opening and report changes within 15 days (ZVHK Art. 24).

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。

斯洛文尼亚：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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