[{"data":1,"prerenderedAt":213},["ShallowReactive",2],{"guides-sl-SI-food-safety-records-for-roasters":3},{"kind":4,"guide":5,"categorySlugs":205},"guide",{"key":6,"slug":6,"category":7,"order":8,"schema":9,"title":10,"seoTitle":11,"description":12,"excerpt":13,"published":14,"updated":14,"readingMinutes":15,"cover":16,"related":19,"body":42,"faq":114,"products":121,"sources":130,"locale":138,"sourceHash":139,"translated":140,"paths":141,"slugMap":150,"categorySlug":7},"food-safety-records-for-roasters","compliance",64,"Article","Zapisniki o varnosti hrane, ki jih mora pražarna hraniti","Zapisniki o varnosti hrane za pražarne kave","Zapisniki o varnosti hrane za pražarno kave: dostave, skladiščenje, preverjanje CCP, čiščenje, škodljivci, usposabljanje, pritožbe, kalibracija.","Inšpektor ocenjuje vaš sistem varnosti hrane na podlagi njegovih evidenc. Kratek, popoln nabor, ki ga vodite vsak dan, premaga debelo mapo, ki je bila izpolnjena dan pred tem. Kaj zabeležiti in kako pogosto.","2026-10-09",6,{"figure":17,"kicker":18},"Zapisniki","Varnost hrane",[20,28,35],{"key":21,"slug":21,"category":22,"title":23,"excerpt":24,"readingMinutes":25,"updated":14,"cover":26},"haccp-plan-for-coffee-roasters","starting","HACCP načrt za pražarno kave, nevarnost za nevarnostjo","Kava je nizkorizična hrana, kar je pravzaprav razlog, da pražarji podcenjujejo načrt. Tukaj so koraki procesa, nevarnosti, ki se dejansko nanašajo, kontrole, ki jih inšpektor pričakuje, in zapisi, ki to dokazujejo.",9,{"figure":27,"kicker":18},"HACCP",{"key":29,"slug":29,"category":7,"title":30,"excerpt":31,"readingMinutes":15,"updated":14,"cover":32},"coffee-traceability","Sledenje v pražarni: od zelene serije do stranke","Če stranka najde kamen v vrečki, morate vedeti v nekaj urah, iz katerega zelenega lota je prišel, katere serije so ga uporabile in kdo drug jih je prejel. Kako to nastaviti.",{"figure":33,"kicker":34},"Serija do skodelice","Sledenje",{"key":36,"slug":36,"category":22,"title":37,"excerpt":38,"readingMinutes":15,"updated":14,"cover":39},"register-a-food-business-as-a-coffee-roaster","Registracija pražarne kave kot živilsko podjetje","Registracija je brezplačna in hitra, vendar mora potekati vsaj 28 dni pred začetkom poslovanja. Tukaj je postopek, na kaj se osredotoča prva inšpekcija in kako se ocena higiene nanaša na pražarno.",{"figure":40,"kicker":41},"28 dni","Registracija",[43,45,47,100,102,110,112],{"p":44},"Zabeležke dokazujejo, da se vaš načrt varnosti hrane upošteva. Prav tako olajšajo odgovarjanje na pritožbe in zahtevke za zavarovanje. Ohranite jih sorazmerne: majhna pražarna potrebuje peščico preprostih dnevnikov, ki jih izpolnjujete, ko delo poteka.",{"h2":46},"Osnovni zapisi",{"table":48},{"head":49,"rows":53},[50,51,52],"Zabeležite","Kako pogosto","Kaj to pokaže",[54,58,62,66,70,74,77,81,85,89,92,96],[55,56,57],"Seznam dobaviteljev in odobritev","Pri novih dobaviteljih, pregledano letno","Od kod prihajajo vaša nepražena kava, embalaža in sestavine",[59,60,61],"Blago v","Vsaka dostava","Stanje, referenca serije, sprejeto ali zavrnjeno",[63,64,65],"Preverjanje shranjevanja","Tedensko","Zeleno skladišče čisto, suho, izven tal, brez škodljivcev",[67,68,69],"Preverjanje kritičnih kontrolnih točk","Vsaka seja ali serija","Delovanje destonerja, testi detektorja kovin so bili opravljeni, ukrepi sprejeti",[71,72,73],"Dnevniki serij praženja","Vsaka serija","Uporabljene serije, profil, operater, morebitne odstopanja",[75,72,76],"Preverjanje pakiranj","Oznaka pravilna, teže v toleranci, pečati nepoškodovani",[78,79,80],"Načrt čiščenja","Kot je načrtovano","Kdo je očistil kaj in kdaj",[82,83,84],"Nadzor škodljivcev","Na obisk ali pregled","Spremljanje rezultatov in ukrepov",[86,87,88],"Usposabljanje","Ob uvajanju in osvežitvi","Kdo je usposobljen za kaj",[90,79,91],"Kalibracija","Tehtnice in sonde preverjene",[93,94,95],"Pripombe","Vsaka pritožba","Kaj, katera serija, preiskava, izid",[97,98,99],"Vzdrževanje","Vsaka storitev ali čiščenje","Pražilec, kanali, dogrevalnik, mlinčki",{"h2":101},"Zagotavljanje, da zapisi ostanejo",{"checklist":103,"title":109},[104,105,106,107,108],"Vsak dnevnik hranite tam, kjer se delo odvija","Uporabite potrditvene okvirčke z prostorom za opombo, ne dolge obrazce","Zabeležite ukrepe, ki so bili sprejeti, ko preverjanje ne uspe, ne le neuspeh","Tedensko pregledujte evidence in podpišite pregled","Premaknite dnevnike v programsko opremo, ko papir začne izginjati","Dobre navade",{"h2":111},"Kako dolgo jih naj hranimo",{"p":113},"Ohranite evidence o varnosti hrane in sledljivosti dlje od roka trajanja vaših izdelkov in dovolj dolgo, da se spopadete z morebitnimi pritožbami. Mnoge podjetja jih hranijo več let. Finančne evidence imajo svoja pravila: HMRC na splošno pričakuje, da bodo družbe z omejeno odgovornostjo hranile evidence šest let.",[115,118],{"q":116,"a":117},"Katere evidence bo zahteval inšpektor za okolje in zdravje?","Običajno vaš načrt varnosti hrane, preverjanje kritičnih kontrolnih točk, zapisi o čiščenju in nadzoru škodljivcev, zapisi o usposabljanju in sledljivost za vzorčno serijo.",{"q":119,"a":120},"Ali so lahko zapisi o varnosti hrane digitalni?","Da, dokler so popolni, natančni, datirani in na voljo, ko inšpektor vpraša.",[122,126],{"target":123,"label":124,"note":125},"page:factory","Zapisniki serij pri vsakem praženju","Operater, veliko in profil zajeti samodejno.",{"target":127,"label":128,"note":129},"page:green-coffee-inventory","Zapisniki blaga in serij","Preverjanje prejemkov in serij na enem mestu.",[131,134],{"name":132,"title":27,"url":133},"Food Standards Agency","https:\u002F\u002Fwww.food.gov.uk\u002Fbusiness-guidance\u002Fhazard-analysis-and-critical-control-point-haccp",{"name":135,"title":136,"url":137},"GOV.UK","Running a limited company: company and accounting 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