斯洛文尼亚：要保存的记录

“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。

• 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).