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

斯洛伐克：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In Slovakia the app follows the EU hygiene rules and the Ministry of Health’s catering Decree 533/2007, which sets real kitchen temperatures in law; the 36 regional public health offices (RÚVZ) inspect.

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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

斯洛伐克：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
Regional public health offices (Regionálne úrady verejného zdravotníctva, RÚVZ), under the Public Health Authority (Úrad verejného zdravotníctva SR, ÚVZ SR)
公众评价
不
应用内的语言
Slovenčina, English, Magyar

您的检查

Catering is inspected by the public-health authorities, not by the veterinary and food administration. These are the Public Health Authority (ÚVZ SR) and its 36 regional offices (RÚVZ). Visits are normally unannounced and planned by risk.

The inspector writes orders on the spot in the control record (záznam o úradnej kontrole potravín). The inspector can suspend operation or close the premises, wholly or partly. You can object within 5 working days, but this does not stop the order. Fines under the Food Act (§ 28) run from EUR 100 to EUR 500,000; having no allergen information is EUR 1,000 to 500,000. A repeat within a year can be up to double.

卫生等级

There is no rating, sticker or duty to display a result. Only final decisions on measures and fines are put on the authority’s website.

“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Chilled store: 2 to 6°C. Semi-finished and ready dishes may be kept only at 0 to 4°C, and only the items listed in annex 2 (Decree 533/2007, § 3 and § 9).
  • 法律Freezer store: −18°C or colder (Decree 533/2007, § 3). Ready dishes may not be kept frozen.
  • 法律Cooking: the core of meat must reach at least 70°C (Decree 533/2007, § 9).
  • 法律Hot holding: solid dishes at 60°C or hotter, soups and sauces at 65°C or hotter, served within 4 hours of finishing. In transport keep them at 65°C or hotter until served (Decree 533/2007, § 9).
  • 法律Cooling: roast, stewed or boiled meat in one piece, dumplings and rice must be cooled within 90 minutes of preparation. Do not put warm food in the cold room (Decree 533/2007, § 9).
  • 法律Reheating: those dishes must reach at least 70°C in the centre before serving (Decree 533/2007, § 9).
  • 法律Cold display: nothing may be kept above 8°C. At 5 to 8°C salads may stay 6 hours, sandwiches 3 hours, and marinated cheese and cold cuts 12 hours (Decree 533/2007, annex 2).
  • 法律Thaw food only in a thawing unit or a fridge at 4°C or colder, never in water or at kitchen temperature (Decree 533/2007, § 9).
  • 法律Frying fat must not go above 180°C unless the maker says otherwise. Fat used for continuous frying is changed within 24 hours (Decree 533/2007, § 9).

员工、培训和健康

  • 法律The owner working alone, the responsible manager and every employee who does food work need professional competence (odborná spôsobilosť). Proof is an RÚVZ certificate after an exam, or a listed school qualification such as cook or waiter. Helpers such as cleaners are exempt. It does not expire (Act 355/2007, § 16f).
  • 法律A doctor’s written confirmation of medical fitness (potvrdenie o zdravotnej spôsobilosti) is needed before food work. The law sets no expiry date (Decree 585/2008, § 22).
  • 法律The employer must make sure food staff are instructed and trained in hygiene for their job. No training is fined EUR 100 to 1,000 (Food Act, § 4 and § 28).
  • 法律A worker with a doctor-diagnosed infection or carrier state must tell the employer. EU law bars food handling with diarrhoea, infected wounds or skin infections (Act 355/2007, § 51; Regulation 852/2004).

过敏原

  • 法律Allergen information for food that is not prepacked must be written. On a menu, give the numbers 1 to 14 after the word “Obsahuje”, or the full names of the 14 EU allergens (Decree 243/2015, § 3a).
  • 法律For counter or self-service food, the allergen list must be visible at the counter. With a separate menu, show allergens at each dish and put the list in the menu.
  • 法律Ready dishes must show in writing, visibly, the country of origin of pork, beef, sheep, goat and poultry (Food Act, § 9).

消防安全检查

  • 法律Extinguishers are checked at least every 24 months, and wheeled CO2 extinguishers every 12 months, by an authorised person with a label and certificate (Decree 347/2022, § 9).
  • 法律A fire protection technician does a preventive fire inspection every 3 months and writes it in the fire book (požiarna kniha). Sites up to 100 m² with up to 5 staff and no fire-risk place are exempt (Decree 121/2002, § 14; Act 314/2001).
  • 法律Fire equipment, including emergency lights, is checked at least every year. The fire alarm is serviced yearly by an authorised person. Staff get fire training every 24 months and before they start.
  • 法律Gas appliances of 5 kW to 0.5 MW or with a flue: an inspection every year and a test every 3 years by a revision technician (Decree 508/2009, annex 10).
  • 法律Chimneys for gas appliances are cleaned every 6 months, or every 12 months with a liner up to 50 kW (Decree 401/2007, § 20).

记录

  • 法律HACCP-based own checks are required, with records (EU Regulation 852/2004; Food Act, § 4).
  • 法律Keep records of disinfection and of insect and rodent control (Food Act, § 4; Decree 533/2007, § 4).
  • 法律Check store, fridge and freezer temperatures at a frequency you set, with a calibrated thermometer (Decree 533/2007, § 3).
  • 法律Keep the goods-in checks for 2 years (Act 355/2007, § 26).

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。

斯洛伐克：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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