Solutions · Restaurants & HoReCa

Integration of AI tools for restaurants & horeca.

Components suited to the task, connected into a usable system. This page places the service mechanics alongside the rules that apply in restaurants & horeca — without claiming a project we have not done.

Discuss your scenario

Starting point

What restaurants & horeca look like before any software

The reservation has no place of its own. It comes in through three channels at once — the bar phone, the venue’s social media message, and, if there is one, the website form — and the three cannot see one another. The waiter who picks up the receiver writes the time and name in a notebook, the person who runs the page replies from their own phone, and the form sends an email that nobody reads during service. Overbooking and an empty table at eight o’clock are the same defect seen from two sides: there is no single place where a request can wait.

The menu is a dataset that changes weekly, not a document printed once. The kitchen removes a dish because an ingredient was unavailable, the beer supplier changes, the price of an item rises. The difference from other industries is that the menu also carries a legal obligation: the composition that triggers allergen declaration. When the source of truth is a scanned PDF pasted onto a QR code, a change of flour supplier never reaches what the customer reads, and that gap is not a marketing issue.

The allergen question reaches the venue as speech, not as a form: “does it contain nuts?”, “is it gluten-free?”, “my husband is allergic to celery”. The answer is an information obligation, and the sentence the customer says is, at the same time, information about their health. The kitchen needs it tonight so as not to make someone ill. The loyalty system does not need it in a year, but it usually keeps it, because nobody explicitly decided where the note ends.

Traceability lives on paper, in a binder under the counter: supplier invoices, delivery notes, labels cut off crates. It works as long as nobody asks. On the day someone does ask, the question is precise and time-limited — who this batch came from and who it was sent to — and the binder must give the answer in a few days, not after a week of searching.

Employees of a venue produce, without anyone naming it as such, a health data file: medical book, pre-employment medical check, periodic examinations, and, in the event of illness, immediate notification to the employer. These are required by law, so they cannot be refused, but precisely for that reason they are also the heaviest category of data a restaurant holds. In practice they sit in a drawer at the office or in a shared folder on the manager’s phone, alongside photos from events.

The gate, the keys, and what is retried

Regulile

What applies in restaurants & horeca, with the article it comes from

Each rule below carries the normative act that imposes it. Verification does not require you to take our word for it.

Allergens must also be declared for non-prepacked food

The consumer information law does not bypass the restaurant, it names it: it applies to all food products intended for the final consumer, including those delivered by public catering units. The mandatory mention is “any ingredient or technological aid mentioned in Annex No. 1 or derived from a substance or product mentioned in Annex No. 1, which causes allergies or intolerance, used in the manufacture or preparation of a food product and still present in the finished product, even in a modified form”. For non-prepacked products — that is, for everything that leaves the kitchen — the name, list of ingredients, allergens and shelf-life information are mandatory, and the entry is made on a notice, sign or in any other form, without the risk of confusion for the consumer. The word that matters is “entry”: the law requires a written form, not the waiter’s goodwill. Annex No. 1 has 14 items, numbered in the text.

SourceLaw 279/2017 on consumer information regarding food products, art. 1 para. (3), art. 8 para. (1) lit. a)–c) and f), art. 37 and Annex no. 1

How the allergen is written is regulated, not left to the designer

It is not enough for the substance to be somewhere in the text. The name must be the one from Annex No. 1, included in the list of ingredients with a clear reference to it, and highlighted by a set of graphic features that clearly distinguish it from the rest of the list — by font, character style or background colour. In the absence of an ingredients list, the representation includes the word “contains”, followed by the name from the annex. If several ingredients come from the same substance in the annex, the indications clarify this for each one separately. The consequence for any digital menu: the allergen is not a decorative label stuck onto the product, it is a link between the ingredient and a closed list, with a visual contrast requirement.

SourceLegea 279/2017, art. 19 alin. (1)–(4); anexa nr. 1

The note “allergic to…” is health data, therefore a special category

The definition is broad and does not require medical context: “personal data relating to the physical or mental health of a natural person”. A food allergy clearly falls within it. The law starts from a prohibition — processing of health data is prohibited — and what makes it lawful are the exhaustively listed exceptions. For a restaurant, the only realistic exception is explicit consent for specific purposes, given by the customer providing the information. The practical difference from ordinary data: the contractual basis on which the reservation rests is not enough; the allergy note requires its own basis, its own purpose and its own term.

SourceLaw 195/2024, art. 4 (the definition of “health data”), art. 9 para. (1) and para. (2) lit. a); Regulation (EU) 2016/679, art. 9 para. (1)

Traceability has content, rhythm and term written into the law

Operators must have systems that allow the identification of the businesses from which they were supplied and those to which they supplied — one step back and one step forward. Batch information has listed content: the exact description of the product, the volume or quantity, the name and address of the operator from whom it was dispatched, the name and address of the sender if different, the same for the recipient, a batch identification reference and the date of dispatch; the format must be precise and clear. The rhythm and deadline are also in the text: the information is updated daily and kept for at least 14 days from the use-by date, from the minimum durability date or from the last day of the shelf life. At the request of the National Food Safety Agency, the operator provides it within 5 days.

SourceLaw 306/2018 on food safety, art. 11 para. (3), (5), (6) and (7); art. 2 (definition of “traceability”)

HACCP is an ongoing procedure with documents, not a file made once

The law sets the seven steps as a continuing obligation: hazard analysis, identification of critical control points, establishment of critical limits, effective monitoring procedures at critical points, corrective actions when monitoring shows that a point has gone out of control, regular verification procedures, and the preparation of documents and records depending on the nature and size of the undertaking to demonstrate effective application. Whenever the product, the process or a stage is changed, the procedure is reviewed again. The implementation documents are kept in accordance with the law on the Archival Fund and are made available to the Agency on request. Anyone building kitchen software inherits point g): if the system does not produce records, it proves nothing.

SourceLaw 296/2017 on the general hygiene requirements for food products, art. 3 para. (7) lit. a)–g) and para. (8); art. 8 para. (1); Law 306/2018, art. 7 para. (1) lit. c)

Staff health data is required by law, so it does not rest on consent

Every person working in the food handling area must hold a medical record card and be subject to a medical check on hiring; production and distribution are carried out only by persons who have passed the preventive medical examination and subsequently undergo periodic examinations. Moreover, any person handling foodstuffs and suffering from a condition must immediately inform the operator of the illness or symptoms and their causes. The result is that the employer necessarily holds health data about employees. The basis is not consent — consent given by an employee to an employer is hard to regard as freely given — but the exception for specific obligations and rights in the field of employment, authorised by the normative acts. The two laws above are the authorising normative acts.

SourceLaw 296/2017, art. 16 para. (1) and (3); Law 306/2018, art. 23 para. (1) and (2); Law 195/2024, art. 9 para. (2) lit. b)

Withdrawal and consumer information are own, immediate obligations

When the operator considers or has reasonable grounds to consider that a product it distributed does not meet the safety requirements, it immediately initiates the withdrawal procedures and immediately informs the Agency; it informs the consumer, effectively and precisely, about the reason for the withdrawal and withdraws already delivered products from the consumer when other measures are not sufficient. No written order is awaited. And if a dangerous product is detected in a batch, all products in the batch are considered equally dangerous, unless a detailed expert assessment finds otherwise. This is the rule that turns batch evidence from a formality into a tool: without it, “batch” means everything in the fridge.

SourceLaw 306/2018, art. 8 para. (2) and (3); art. 30 para. (1), (3), (4) and (5)

A reservation confirmation and an offer sent to the same person do not have the same basis

The message that confirms or reminds of a reservation already made relates to the performance of what the customer requested and is based on the contractual basis, namely on the measures taken at the request of the person before the conclusion of the contract. An offer, a promotion or an invitation to an event is direct marketing, and there the person has the right to object at any time, including to profiling, and if they object, the data are no longer processed for that purpose. The right is brought to attention explicitly, clearly and separately from any other information, at the latest at the first communication. On top of that, for electronic mail there is an opt-in prohibition: sending commercial communications by electronic mail is prohibited without the prior express consent of the recipient.

SourceLaw 195/2024, art. 6 para. (1) lit. b), art. 4 (definition of “direct marketing”), art. 21 para. (2)–(4); Law 284/2004, art. 22 para. (1)

Mecanica

What the integration of AI tools does, concretely

The same capabilities that appear on the service page, where each has its own file and back-end line.

First, we check what public door the system has

For WooCommerce stores, we use the public store API, which does not require a consumer key: the client connects only with the site address. It is a choice with real consequences, not just an aesthetic one — we replaced with it hand-written tools that kept store keys in clear text in the database. When the system has no public door, we move to authentication, but then the key becomes something to be managed, not something forgotten in a database row.

Keys stay on the server, not in the tool and not in the page

The SMS tool is internal to the platform precisely because the environment where a tool’s own code runs does not have access to environment variables — if sending were done from tool code, the key would have to be written to the database, and that key can send messages at everyone’s expense. The same with the scheduling system: the partner token is a single one, kept in the server environment, while the client only sets their company identifier.

The agent calls the tool during the conversation, with parameters and a deadline

Each tool has a description written for the model, typed parameters with what is required and what is not, and its own execution deadline — from 15 seconds for a list of services to 30 for an availability search. The deadline per tool is not a detail: without it, a slow integration blocks the conversation, and the person on the other end hears silence.

Real bookings in the salon or clinic system

Six tools over Altegio: the list of services with real prices, specialists, full availability, booking creation, cancellation and editing. Availability does not return only “free/busy”: it returns which specialists perform the requested service and the first free times for each, sorted by the earliest, precisely so the agent can propose a concrete alternative instead of saying “not available”.

The store catalogue, read live

Price and availability are read from the store at the time of the question, not from an outdated copy. The catalogue is loaded paginated, up to 30 pages of 100 products each, kept in a temporary ten-minute cache per site and normalised into a single form, read unchanged by all consumers — including the product carousel in messaging, which needs a numeric price, and the widget on the page, which needs a title.

CRMs, spreadsheets and messaging channels

amoCRM and Bitrix24 with full OAuth, token refresh and status verification. Google Sheets through a dedicated service account, separate from the rest of the credentials, with writing triggered by the agent. Telegram for lead notifications. SMS through Infobip. Plus the chat channel of a local classified ads platform, connected with its own refresh token — the kind of integration that does not exist in any international catalogue and that matters very much locally.

The service, in detail

The data

What every system in the industry addresses

The data classes that restaurants & horeca has, with the retention basis where the law provides it.

Rezervarea: Name, phone number, date and time, number of people, table, sometimes occasion. It is the most common set of data in a venue and, taken on its own, the simplest: it relies on performance of the contract or on steps taken at the request of the person before the contract. The complication comes from the channel, not the content — the same reservation exists simultaneously in the bar notebook, in the page’s messaging thread and in the external booking service, and the third is the only one someone might call a “system”. Each copy has its own recipient, its own storage place and its own term, and all three must be described in the record of processing activities.Keep: Regarding the purpose of the reservation and what follows it. The anticipated deletion periods by category are an express element of the record of processing activities — so they are decided and written down, not left to the application’s default behaviour.SourceLaw 195/2024, art. 6 para. (1) lit. b), art. 5 para. (1) lit. e), art. 30 para. (1) lit. c), d) and f)
Allergy or dietary requirement note: “Gluten-free”, “peanut allergy”, “does not eat dairy”. By its content, this is health data, so it is a special category, regardless of the fact that it was written in a box called “notes”. It needs its own exception — in practice, explicit consent for specific purposes — and a separation that systems do not make on their own: the information is needed by the kitchen that evening and is not needed for any other purpose. The same sentence, moved from the order receipt to the client profile, changes its regime, because it changes its purpose, and the compatibility of a new purpose is assessed against explicit criteria, including the nature of the data and the possible consequences for the person.Keep: How long the purpose for which it was given lasts — the service from that evening. Retention in a client profile is a second purpose, with a second basis and a second term, and consent can be withdrawn as easily as it was given.SourceLaw 195/2024, art. 4 (the definition of “health data”), art. 9 para. (1) and (2) lit. a), art. 6 para. (5), art. 7 para. (3)
Traceability record: The product description, quantity, batch reference, dispatch date and — the surprising part — the name and address of the sender and of the recipient. When the supplier is a sole trader or an individual producer, the food safety record also contains personal data, although no one treats it as such. It is not a reason not to keep it; it is a reason for it to appear in the record of processing, with its real purpose, which is a legal obligation, not marketing.Keep: At least 14 days from the expiry date, from the date of minimum durability or from the last day of the shelf life, with daily updating. At the Agency’s request, the information is provided within 5 days.SourceLaw 306/2018, art. 11 para. (5), (6) and (7); Law 195/2024, art. 6 para. (1) lit. c), art. 30 para. (1) lit. b) and f)
HACCP documentation and monitoring records: Risk analysis, critical points, limits, temperature monitoring records, corrective actions and periodic checks. The law expressly requires the preparation of documents and records depending on the nature and size of the undertaking, so that the effective application of the measures can be demonstrated. Most of it does not contain personal data, but the records signed by the person who measured and by the person who corrected do contain it — and those are both evidence and processing.Keep: Unverified for the specific term. The law refers to Law no. 880/1992 on the Archival Fund of the Republic of Moldova for the retention of HACCP implementation documents; we were unable to open the text of that law on the day of verification, and a number of years that I cannot show remains unverified.SourceLaw 296/2017, art. 3 para. (7) lit. g), art. 8 para. (1) lit. a) and b)
Staff health file: The medical booklet, the medical examination at hiring, periodic examinations, communicating an illness or symptoms to the controller, the prohibition on entering the handling area for anyone suffering from infected lesions, skin infections, abscesses or diarrhoea. These are health data about employees, required by law, so impossible to avoid — and that is why the only question left is who sees them. The measures must ensure that, by default, the data cannot be accessed, without the person’s intervention, by an unlimited number of persons; a dossier shared on the manager’s phone does not meet the condition.Keep: Unverified for the sectoral term. The general principle is retention for a period that does not exceed what is necessary for the purpose, and the anticipated term by category is entered in the record of processing activities.SourceLaw 296/2017, art. 16 para. (1)–(3); Law 306/2018, art. 23 para. (1) and (2); Law 195/2024, art. 9 para. (2) lit. b), art. 25 para. (2), art. 5 para. (1) lit. e)
Images from the video surveillance system: The cameras above the house, at the entrance and in the serving area film customers and employees alike. It is processing, it needs a lawful basis and information at the moment of collection — that is, at the entrance, not in a policy hidden on the site. And if the coverage turns into systematic large-scale monitoring of an area accessible to the public, a data protection impact assessment is required before installation, not after the first complaint.Keep: Determined by purpose and explicitly written; the principle of storage limitation applies in full. The planned deletion term is an element of the record of processing activities.SourceLaw 195/2024, art. 6 para. (1) lit. f), art. 13 para. (1) and (2), art. 35 para. (1) and (3) lit. c), art. 30 para. (1) lit. f)
Delivery order: The address, floor, intercom code, phone number, sometimes directions about who opens the door. They are collected for a single purpose — so the food arrives — and have a short life cycle by nature, but remain in the order table as long as the price and quantity. This also includes the information obligation under the food law: when sold by means of distance communication, the mandatory information is provided before purchase, on the distance-selling medium, at no additional cost to the consumer, and all mandatory mentions at the time of delivery.Keep: Regarding the fulfilment of the order and the obligations arising from it. The term is decided by category and written in the record; access fields for the dwelling do not need the same term as the order record.SourceLaw 195/2024, art. 6 para. (1) lit. b), art. 5 para. (1) lit. c) and e), art. 30 para. (1) lit. f); Law 279/2017, art. 12 para. (1) and (2)

Limbajul

The words people there use

An agent that says “programming” where the industry says otherwise is immediately heard as foreign. That is why vocabulary goes into configuration, not into the glossary at the end.

Food business operator: The legal term used by food legislation to refer to the premises. Not “restaurant”, not “customer”, not “company” — the obligations of traceability, hygiene and withdrawal are written on this word. Caution with the homonym: in data protection law, “operator” means something entirely different — the one who determines the purposes and means of processing.
Public food service establishment: The category that includes the restaurant, café, bar and canteen when consumer information law defines its scope. It is the word that ends the discussion “that law is for factories, not for us”.
Nepreambalat: Food that reaches the customer without pre-closed packaging — that is, almost everything that leaves a kitchen. It is not an exemption from information, it is the regime that moves the information from the label to the notice, announcement or any other written form.
Allergen in Annex No. 1: Not any ingredient to which someone may react, but one of the 14 items in the closed list of the law — from cereals containing gluten to molluscs, with the exceptions written next to each one. A menu that marks “allergens” by intuition marks something other than what the law requires.
Traceability, one step back and one step forward: The ability to say where a batch came from and where it went. It does not mean the full history of the food chain, but exactly the two neighbouring links — and that is why it is feasible even in a small establishment.
CCP — critical control point: The stage at which control is essential to prevent a risk or reduce it to an acceptable level, and for which a critical limit is set that separates the acceptable from the unacceptable. Receiving goods, cooking temperature and cold storage temperature are the usual examples; the actual list is established according to the process of each establishment.
Use-by date / minimum durability date: Two different things, confused every day. The first is the date after which the product can no longer be consumed safely; the second is the date until which the product retains its properties. The retention period for traceability records is calculated from one of them, so the confusion has practical consequences.
Medical booklet: The document required by hygiene law for each person working in the food handling area. For the kitchen it is a hiring formality; for data protection it is a special category held by the employer.
Lot: The unit on which all traceability and, where necessary, recall rely. It matters because the rule is strict: if a dangerous product is detected in a batch, the entire batch is considered dangerous until proven otherwise. A local that does not record batches does not recall a crate, it recalls a warehouse.

Where it breaks down

What goes wrong when restaurants & horeca digitise in a hurry

The PDF behind the QR code becomes the source of truth for a legal obligation

The scanned menu solves typography and nothing else. It is not searched in, it is not translated, and when the flour supplier or a sauce recipe changes, the allergen changes in the kitchen and does not change in the file. The difference from a wrong price is that here the obligation is to provide correct information about a substance that causes allergies, with written requirements on where it appears and how it is highlighted. A document updated by reprinting cannot keep up with a data set that changes weekly — not because it is badly made, but because it is a document.

The allergy note moves from a slip of paper into the customer profile and stays there

The customer says once that they are allergic to seafood. The information moves from the waiter’s head into the order, from the order into the evening report, from the report into the customer record of the loyalty system, and from there it does not leave. No one decided this in a meeting; it happened because systems copy fields. The result is a special category of data kept without its own basis, without a term, and without a way for the person to withdraw it, in a system built for a completely different purpose.

Traceability exists on paper, but cannot be produced in time

All invoices are there, in chronological order. The authority’s question, however, does not come chronologically, but by product and batch: who delivered this cheese and on which days it went out. The law requires the information to be in a precise and clear format, updated daily, and to be provided within 5 days of the request. A file organised by suppliers and months answers a different question from the one being asked, and the difference is seen exactly on the day when you are not allowed to waste time.

The external booking service enters operation without a contract

The widget is put on the site one afternoon because it is free at first. From that moment on, a provider processes names, phone numbers, times and, through the notes box, sometimes health data — on behalf of the local, therefore as a processor. The law requires a written contract that sets out the subject matter, duration, nature and purpose of the processing, the type of data and categories of data subjects, and which provides that the provider works only on documented instructions, does not subcontract without authorisation and, at the end, erases or returns the data. Where the server is located is a separate question, with its own transfer regime.

The team messaging group becomes the local’s operating system

Special orders, photos of temperature sheets, photographed medical booklets, reservations passed from shift to shift — all end up in a group on personal phones, because it is the shortest route. A second record is thus formed, with a provider with whom there is no contract, no erasure term, no log of who read what and no implicit access limitation. The obligation to ensure that, by default, data cannot be accessed by an unlimited number of people without someone’s intervention does not apply only to official systems — it applies to data, wherever they end up.

Questions

What someone from restaurants & horeca asks before buying software

Do I really have to write the allergens if I do not sell packaged products?

Yes, and this is exactly the regulated case. The law applies explicitly to food products intended for the final consumer, including those supplied by public catering units, and for products presented unpackaged for sale to the final consumer it is mandatory to include the name, the list of ingredients, the allergens in Annex no. 1 and the shelf-life information. The wording of the law on how this is done is “on a poster, notice or in any other form, without the risk of confusing the consumer”. So there is freedom of form, not freedom not to write.

Is it enough for the waiter to say it, if they are trained?

Staff training is a separate obligation and remains mandatory — operators must ensure that people handling food products are trained in hygiene matters, and those responsible for the procedure have the necessary training on the application of HACCP principles. But it does not replace the entry. The law speaks about entry on a poster, notice or other form; a verbal answer is not an entry and leaves no trace. In practice, the two work together: the written form is the obligation, and the trained staff are the ones who can explain it without contradicting it.

Can I keep in the system that a customer is allergic to something, so they do not have to ask every time?

You can, but not on the same basis on which you keep the reservation. It is data relating to health, so it falls under the prohibition in data protection law, and the realistic exception for a venue is explicit consent for specific purposes. Consent must be presented in a form that clearly distinguishes it from the other aspects, in clear and simple language, and it must be possible to withdraw it as simply as it was given. There is another condition that is easy to miss: consent is not freely given if the provision of the service is conditional on processing that is not necessary for the service — that is, you cannot tie the reservation to accepting the food profile.

How long do I need to keep suppliers’ documents?

Information about supplied batches is updated daily and kept for at least 14 days from the use-by date, from the date of minimum durability or from the last day of the shelf life. “At least” means the term is a minimum, not a maximum, and other obligations — accounting, tax — may require more for the same documents. What changes in practice is the form: at the Agency’s request the information must be provided within 5 days, which turns an unsorted file into a problem even if all the papers are there.

Who is responsible if my supplier delivered a non-compliant product?

Food business operators are responsible throughout the food chain for compliance with the regulations. When the operator considers, or has reasonable grounds to consider, that a product it has distributed does not satisfy safety requirements, it immediately initiates withdrawal and immediately informs the Agency, and the consumer is informed effectively and accurately about the reason. Those who engage in retail or distribution establish, within the limits of their own activities, withdrawal procedures and cooperate with the measures taken by producers. The supplier’s liability does not suspend the venue’s own obligations — it adds to them.

Do I need a data protection impact assessment for the cameras in the hall?

The assessment is required in particular in the case of systematic monitoring on a large scale of an area accessible to the public, alongside the other two situations listed. A venue with two cameras above the till is not automatically in that situation; a network of venues with full coverage of serving areas comes much closer. The benchmark that decides is not the equipment supplier’s impression: the Centre approves the list of types of operations that are subject to the requirement, and the approved lists are published in the Official Gazette and on the Centre’s website. Independently of that, the information obligation at the time of collection remains in all cases.

Can I send offers to customers who have booked a date with me?

Confirming and reminding someone of a reservation already made falls under the performance of what the customer requested. An offer is direct marketing, and there are two thresholds there, not one. First: the person has the right to object at any time to processing for this purpose, including profiling, and that right must be brought to attention explicitly, clearly and separately from any other information, at the latest at the first communication. Second, for electronic mail: sending commercial communications by electronic mail is prohibited, except where the recipient has previously given consent. That is, opt-in first, not unsubscribe afterwards.

Can an automated system answer whether a dish contains gluten?

It can read what the venue has declared and add nothing — and that is already useful, because the question is repeated dozens of times a day. What it cannot do is infer. The allergen is a mandatory mention linked to a closed list and to the actual composition of the final product, including in a modified form, and labelling, advertising and presentation must not mislead the consumer. A system that guesses based on the name of the dish is not less accurate, it is an operator statement made without a basis. The design rule is simple: if the information is not declared in the venue’s source, the correct answer is that it is not declared.

What real risk do I have if I do nothing this year?

There are two separate regimes. On the food side, breach of the food safety law and the consumer information law entails administrative, civil and criminal liability under the legislation, and state control belongs to the National Food Safety Agency. On the data side, the data protection law is in force from 23 August 2026 and provides for fines of up to 1,000,000 lei or 1% of total turnover for the operator’s obligations, respectively up to 2,000,000 lei or 2% for principles, data subjects’ rights and transfers, taking the higher value into account. There is, however, an explicit phasing: from the first year, 10% of the established amount applies, from the second 40%, from the third 100%.

What we cannot claimNu avem un rezultat măsurat de-al nostru pentru HoReCa pe care să-l punem în această pagină, și nu punem în locul lui o cifră împrumutată. Nu suntem consultanți de siguranță alimentară: nu întocmim planuri HACCP, nu facem audit de igienă, nu efectuăm încercări de laborator și nu obținem autorizări de la Agenția Națională pentru Siguranța Alimentelor. Nu suntem furnizor de servicii de responsabil cu protecția datelor și nu emitem avize juridice — ce e scris aici sunt reguli citate cu articol, nu consultanță pentru un caz anume. Nu am putut verifica termenul concret de păstrare a documentelor HACCP: legea igienei trimite la Legea nr. 880/1992 privind Fondul Arhivistic, al cărei text nu l-am deschis în ziua verificării, deci termenul rămâne neverificat. Copia Legii 279/2017 pe care am putut-o citi este publicarea inițială din Monitorul Oficial din 12.01.2018, fără antet de modificări, iar sursa oficială consolidată a returnat 403 — deci nu afirm că textul de azi e identic cu cel citat. Copia Legii 296/2017 arată o modificare adoptată care intră în vigoare abia la 30.11.2027; nu am citat-o ca drept aplicabil. Nu numim niciun local și nu publicăm nicio informație despre clienții cuiva.

The service, in detail What we actually built All scenarios

The service, appliedWe have not yet delivered exactly this combination. What you read above is the mechanism of our service, verifiable on its page, set alongside the rules that govern restaurante & horeca — each with the article it comes from. What we have actually built sits on the service page and in the portfolio.

Sources 11 sources · verified on 2026-09-07

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