Tourist farm with accommodation

A permit for carrying out subsidiary activities in agriculture is needed only in the event that an activity is performed as a subsidiary activity in agriculture and not as a company.

The types of activities that may be performed as subsidiary activities in agriculture include:

• processing of agricultural produce, honey and bee products, herbs, forest berries, mushrooms and timber assortments;
• the sale of agricultural produce form other farms and products produced by other farms in accordance with regulations concerning supplementary agricultural activities and of products from own raw materials produced elsewhere;
• farm tourism;
• hospitality and non-hospitality activities;
• activities related to traditional farm skills, raw materials or products (e.g. charcoal-burning, traditional thatching with hay, shingles, and slating, baking in farm ovens, the manufacture of small haberdashery wood products, collections, farriery, traditional products made from herbs and aromatic plants);
• producing and selling energy from renewable sources;
• services with farm and forestry mechanisation, equipment, tools, and animals and their lease;
• education at farms connected with agricultural, forestry, and supplementary activities at a farm;
• collecting and composting organic substances;
• fish farming and freshwater fish processing;
• arranging and making wreaths, bouquets, etc. from own flowers and other decorative plants.

In order to perform supplementary agricultural activities, a permit must be obtained that is issued by the administrative unit at the request of the applicant, provided that the required conditions have been met.

Details

The facility where you plan to perform hospitality activity, must acquire an operating permit.

The operating permit is acquired by submitting an application in person at the administrative branch unit or at the Ministry for Infrastructure and Spatial Planning.

The minimum technical conditions for performing hospitality activity can differ from the prescribed conditions for the reconstruction of facilities that are protected in accordance with the regulations on cultural heritage.

The consent for deviation can be acquired during the building permit or reconstruction permit issue procedure in accordance with the regulations on spatial regulation and facility construction, if the deviation does not endanger the health and life of people.

Evidence

Operating permit: copy

Legal basis

• Hospitality Industry Act (ZGos)

Links

• e-Uprava: Izdaja uporabnega dovoljenja
• Elektronske storitve javne uprave: Vloga za izdajo uporabnega dovoljenja

A hospitality facility must be visibly marked with the company and head office of the hospitality service provider as well as with the type and name of the facility, the accommodation facility must also display the category.

All signs must be in the Slovenian language. International signs and signs in other languages can be used besides the signs in Slovenian language.

The entry to the hospitality facility and the sign must be lighted during operations at night.

Legal basis

• Hospitality Industry Act (ZGos)
• Rules on minimal technical requirements and on the scope of services for hospitality operations
• Public Use of the Slovene Language Act (ZJRS)

The outdoor arrangement, premises and equipment must be adapted to local architectural features and be authentic with regard to the environment.

The premises where food and drinks are served, must be homely (rural kitchen, rural rooms etc.) and they must not have typical hospitality equipment (bars etc.).

The room for food preparation (rural kitchen) must be separate from the room where food and drinks are served.

The work areas for clean work and the areas for unclean works must be separated. The same rooms and equipment for all tasks are used in the area for unclean works under the condition that they are not implemented simultaneously and that the equipment is cleaned and, if necessary, disinfected beforehand.

A tourist farm has:

 

• various accommodation possibilities:
• room (that includes a living area, bathroom and foyer (if the bathroom is located before the entry into the room),
• dormitory room,
• apartment (suite),
• camping area,
• kitchen for preparing dishes,
• area for serving dishes and drinks (rural room),
• toilet for guests.

In accommodation premises where there are rooms without a bathroom and toilet, each floor must provide for every 20 beds at least:

 

• 1 bathroom,
• 1 women’s toilet,
• 1 men's toilet and 1 urinal (mandatory in new buildings).

If the guests are accommodated in an apartment or on a camping area where guests cook by themselves, a kitchen for preparing food or a room for serving food and drinks to guests are not mandatory.

The room where food and drinks are served must contain at least as many chairs as there are beds.

The farm offers:

 

• bed and breakfast or
• half- or full-board or the service with own produce (accommodation in apartment or campsite).

 

Legal basis

• Rules on minimal technical requirements and on the scope of services for hospitality operations
• Hospitality Industry Act (ZGos)

Legal basis

• Hospitality Industry Act (ZGos)
• Rules on minimal technical requirements and on the scope of services for hospitality operations
• Decree on waste

A hospitality service provider determines the opening hours of their hospitality facility independently in accordance  with their business interests.  If there are several units within a hospitality facility which operate their hospitality activity independently (e.g. a hotel restaurant), the hospitality facility registers the opening hours for each of these units separately.

A hospitality service provider or farmer determines the regular daily opening hours according to the type of their hospitality facility (farm) as follows:

• hospitality facilities offering accommodation to guests and the constituent units of such facilities (e.g. hotel restaurants) and farms with accommodation between 00:00 and 24:00;
• restaurants, inns, coffee shops and tourist farms between 06:00 a.m. and 02:00 the next day;
• pastry shops, snack bars, bars, wine shops and "osmice/osmizza" market taverns between 06:00 and 24:00;
• food preparation and food delivery facilities between 0:00 and 24:00 or according to orders;
• – hospitality facilities in casinos and gaming halls between 00:00 and 24:00, i.e. during their opening hours.

The opening hours of a hospitality facility in a multi-purpose building (shopping centre, business centre etc.) must be determined in advance in accordance with the criteria referred to in the previous paragraph and must not be contrary to the opening hours of the multi-purpose building determined on the basis of the written consent of the majority of the tenants and owners of the business premises.

Hospitality facilities which provide only food and drinks to their guests and which are located in residential premises or in buildings in a residential area and tourist farms in these areas may only operate between 6:00 and 22.00. This also applies to those units of hospitality facilities that offer accommodation and carry out their activities outdoors (gardens of hospitality facilities, hotel terraces, etc.).

When a hospitality facility or a farm carries out a hospitality activity outside the opening hours it is considered to be operating during extended opening hours. The hospitality service provider or farmer may operate during extended opening hours if they obtain written permission from a municipal body responsible for hospitality activity.

The hospitality service provider must notify the municipal body responsible for hospitality activity of its opening hours schedule 15 days before:

• the beginning of the new calendar year for the following calendar year (if there is a change in the basic data of the hospitality facility or farm),
• the start of operations,
• changing their opening hours.

The opening hours are to be declared on the form for declaring the opening hours of a hospitality facility (farm) which forms an annex to the Rules on criteria determining the opening hours of hospitality facilities and farms in which hospitality activity is performed, (Official Gazette of the Republic of Slovenia [Uradni list RS], Nos. 78/99 , 107/00 , 30/06 , 93/07  and 16/21 ).

The municipal authority responsible for hospitality activity validates the application and returns the validated form to the hospitality service provider or farmer within 15 days, keeping one copy for its records and forwarding the other copy to the regional unit of the competent market inspectorate authority.

Opening hours must be displayed in a prominent position at the entrance to the hospitality facility or farm. A notice of temporary closure of the hospitality facility must be displayed in the same way (at least seven days before the planned closure). The hospitality service provider must keep the approved opening hours timetable in the hospitality facility so that it is accessible to the inspection authority. 

In the areas where the indigenous Italian or Hungarian national communities live, the opening hours of businesses must be displayed in Slovenian and in the language of the respective national community.

Evidence

The timetable of opening hours approved by the municipal authority responsible for hospitality activity to be kept by the hospitality service provider in the hospitality facility so that it is accessible to the inspection authority.

Legal basis

• Hospitality Industry Act (ZGos)
• Rules on criteria for determining opening hours of hotels and restaurants and farms at which the activity of hotels and restaurants is carried out
• Decree on the use of minority language of companies in communication with consumers in areas populated from Italian and Hungarian minority

The prices of hospitality services must be readably written on a price list at a visible site or stated on the menu and price list for drinks, and they must be available to guests at all premises and outdoors, where hospitality services are offered.

The price list for drinks must indicate the type, quantity and price of a drink (with the exception of drinks that are served in portions), the menu must indicate the type and price of dishes and the quantity of self-service dishes.

Evidence

Price list or menu and price list for drinks

Legal basis

• Hospitality Industry Act (ZGos)

Food containing alcohol must clearly indicate on the packaging the alcohol content and a warning that the food is not suitable for children. 

It is prohibited to sell and offer alcoholic beverages and beverages to which alcoholic beverages have been added:

• to persons under 18 years of age;
• to persons who may reasonably be expected to supply them to persons under 18 years of age;
• to persons who exhibit clear signs of intoxication;
• to persons who may reasonably be expected to supply them to persons exhibiting clear signs of intoxication;
• from automatic self-service machines.

The seller or provider may ask any person they believe to be under 18 years of age to prove their age by producing an identity card or other official document. If the person refuses to do so, the alcoholic beverage may not be sold or offered.

The sale of alcoholic beverages is prohibited between 9 p.m. and 7 a.m. of the next day, except in hospitality facilities where the sale of alcoholic beverages is permitted until the end of their opening hours. The sale of spirits in hospitality facilities is prohibited from the start of opening hours until 10 a.m. The prohibition of sale also includes the addition of spirits to non-alcoholic drinks and other beverages.

The prohibition of sale of alcoholic beverages and the time constraint on the sale of alcoholic beverages must be displayed in a prominent location on all premises where alcoholic beverages are sold.

The sale and offer of alcoholic beverages is prohibited:

• in buildings and adjacent areas where education and healthcare activities are performed;
• in sports facilities where sporting events take place, one hour before the sporting event and during the event, and
• during working hours at a workplace.

Sellers of alcoholic beverages must sell at least two different types of non-alcoholic drinks of the same price or cheaper than the cheapest alcoholic beverage.

Legal basis

• Restrictions on the Use of Alcohol Act (ZOPA)

The operator of the activity shall submit the application for the issue of the authorisation for the sale of non-origin bottled wine at a hospitality business at the Administrative Unit where the hospitality business has its registered office.

The Administrative Unit forwards the application to the local wine inspector and after receiving the minutes of the wine inspector confirming that the hospitality operation meets the conditions with regard to facilities, equipment, and training, the Unit shall issue the authorisation.

As non-origin wine, the hospitality operation may only serve local wine from the area where the hospitality operation is located. At hospitality operations located outside of the wine-growing region, the serving of non-origin bottled wine is forbidden. Wine may only be sold to end consumers as bottled origin wine. Bottled origin wine is wine that is bottled into prescribed packaging and labelled in a prescribed manner.

Bottled origin wine may be offered to consumers according to individual categories in the following bottles:

• local wine with recognised geographical indication produced in the Republic of Slovenia (hereinafter: local wine RGI) shall be offered to consumers as bottled origin wine:
• in glass bottles and other bottles suitable for food preservation, with a nominal volume of up to 10 litres;
• in stainless steel vessels (inox vessel) that enable wine to be bottled under pressure through a bottling device, with a nominal volume of 10 litres to 60 litres;
• high-quality wine with protected geographical indication produced in the Republic of Slovenia (hereinafter: high-quality wine PGI) shall be offered to the consumers as bottled origin wine:
• in glass vessels with a nominal volume of up to an including 10 litres;
• in stainless steel vessels (inox vessels) that enable wine to be bottled under pressure through a bottling device, with a nominal volume of 10 litres to 60 litres;
• world-class wine with protected geographical indication produced in  the Republic of Slovenia (hereinafter: world-class wine PGI) shall be offered to the consumer bottled:
• in glass vessels with a nominal volume of 10 litres.

Wine that is NOT bottled origin wine may be sold to the end consumer:

• by wine producers, provided that they are registered grape and wine producers and that they offer local wine RGI produced from their own grapes at their own production facility entered into the register;
• hospitality operations with such registered activities that meet the prescribed conditions regarding facilities, equipment, and training, provided that they offer local wine RGI from this area in the area of production.

Local must RGI may be sold by producers to end consumers by 15th November of the current production year. Wine RGI is local wine with recognised geographical indication and is the traditional term in the class of table wines. An additional traditional term new wine may be added to the traditional term local wine RGI.

Details

The field of safety and health at work is defined by the principles, rules and activities that must enable an individual (worker) to pursue a successful career with full efficiency and without harm to health from the first day at work to the end of their working life.

In terms of content and scope the definition of health and safety at work covers the rights and duties of employers and employees to ensure, in accordance with the law and other regulations and by defining and considering protection measures to combat or prevent risk and harm at work, the level of safety and health at work appropriate to the nature of work that provides workers with the highest possible level of health, psychological and physical safety.

At the same time, the employer must adjust their measures for managing safety and health at work to changed conditions and permanently improve the existing situation or the level of safety and health at work. More

Evidence

An example of safety statement with risk assessment

Legal basis

• Occupational Health and Safety Act (ZVZD-1)
• Hospitality Industry Act (ZGos)
• Rules on the reports in the field of safety at work
• Rules on regular updating of skills and training in the field of safety and health at work

Food safety requirements:

Safe food is food that, when used as intended, does not present a risk to the health of the consumer. Unsafe food must not be placed on the market. Food is unsafe if it causes harm to health or is unfit for human consumption.

Food is safe if it is:

• produced, processed and placed on the market in accordance with the principles of food hygiene,
• traceable,
• correctly labelled,
• presented in a way that does not mislead the consumer.

Food is safe if it does not contain:

• biological risk factors (pathogenic bacteria, parasites, viruses), 
• chemical risk factors (allergens, pesticide residues, heavy metals, drugs, detergents, unapproved additives and other toxic substances) and  
• physical risk factors (mechanical factors – solid particles, such as pebbles, bones, wood, soil, glass, plastics etc.).

When considering whether or not a food product is safe, the following should be taken into account:

• the normal conditions of use of a food product by the consumer and at each stage of production, processing and distribution, and
• the information provided to the consumer, including information on the label or other information generally available to the consumer concerning the prevention of specific adverse impacts of a particular food or food group on human health.

When considering whether or not a food product is harmful to health, the following should be taken into account:

• the likely immediate and/or short-term and/or long-term effects of a food product on the health of a person consuming the food product and on the health of future generations;
• likely cumulative toxic effects,
• the particular health sensitivities of specific categories of consumers, where the food is intended for that group.

Food safety assurance 

The safety and health compliance of food requires an integrated approach where the fact that food supply is linked to the food chain from farm to fork is taken into account.  It is important that each part of the chain is defined, monitored and managed. Food is and will only be safe if everyone involved in the food chain understands and fulfils their responsibilities.

Food safety is the responsibility of: 

• food business operators who are directly involved in the food chain and who are obliged to put in place a system to ensure food safety within their business at all times,
• the State, which is obliged to provide regulations and a system of official inspections,
• the consumer, who is the last link in the food chain in terms of the final preparation of food in the home kitchen.

Key obligations of food business operators:  

• Safety: Food business operators must not place unsafe food on the market;
• Responsibility: Food business operators are responsible for the safety of the food they produce, transport, store and sell.
• Traceability: Food business operators must be able to quickly identify any supplier or recipient.
• Transparency: Food business operators must inform the competent authorities if they have reasons to believe that their food is not compliant and/or poses a risk to human health.
• Emergency measures: Food business operators must withdraw food from the market immediately if there is a reason to suspect that their food presents a risk to human health.
• Prevention: Food business operators must identify and regularly check the critical points in their processes and ensure that these points are controlled.
• Cooperation: Food business operators must cooperate with the competent authorities in risk reduction procedures.

Duties of a food business operator 

The primary responsibility for producing safe and good quality food lies with food business operators. They are required to put in place an internal control system to ensure food safety in their business at all times.  In accordance with the legislation, internal control must be based on the HACCP system.  

Food business operators must register with the Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection any establishment in which they carry out any activity related to food, with the exception of food supplements or food for specific categories of consumers, no later than 15 days before the start of the activity. In the case of food business establishments producing food supplements or food for specific categories of consumers, the food business establishment must be registered with the Health Inspectorate of the Republic of Slovenia. 

Food business operators register their food business establishments by submitting an application for registration of the establishment by post or in person to the competent regional office of the Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection. The application, further information and contact details of the regional offices are available at the following link:https://www.gov.si/zbirke/storitve/vloga-za-registracijo-zivilskega-obrata/ .

Food business operators are obliged to inform the Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection of any changes no later than 15 days after the change has occurred or the activity has ceased.

Labelling of substances that cause allergies or intolerances

Consumers must be provided with information on allergens in foods sold by mass caterers; allergens must be indicated in at least one of the places where the choice of dishes is presented (e.g. menu, menu boards, display etc.). Information on allergens must be displayed in a prominent place in such a way as to be easily visible, clearly legible and indelible. The labelling must also include the word "contains" followed by the name of the allergen.

Beverages must also be labelled with information on allergens (even in establishments where only beverages are served).

Withdrawal and recall of food

Food business operators must notify the Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection on a withdrawal or recall of all foodstuffs, with the exception of food supplements and foodstuffs for specific categories of consumers, where the notification authority is the Health Inspectorate of the Republic of Slovenia.

The competent office of the Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection (UVHVVR) is to be notified by phone, fax or via e-mail (contact details of regional offices of the UVHVVR ) and to the e-mail address rasff.si@gov.si.

Food business operators must inform consumers of the withdrawal or recall of food in such a way that the information reaches them.  The content of the recall is defined in Annex 1 to the Decree on the implementation of certain EC Regulations concerning foodstuffs, hygiene of foodstuffs and official control of foodstuffs (Official Gazette of the Republic of Slovenia [Uradni list RS], Nos. 72/2010 and 129/20).

More information on ensuring food safety can be found at the following link. 

More information on additives, enzymes, flavourings and extraction solvents can be found at the following link .

Legal basis

• Decree on the implementation of certain Regulations (EC) concerning foodstuffs, hygiene of foodstuffs and official control of foodstuffs
• Act Regulating the Sanitary Suitability of Foodstuff, Products and Materials Coming into Contact with Foodstuffs (ZZUZIS)
• Hospitality Industry Act (ZGos)
• Rules on the registration and approval of food-processing establishments
• Rules determining small quantities of food, conditions for their production and providing for certain derogations for establishments for food of animal origin
• Rules setting out the health requirements to be met by workers coming in contact with foodstuffs
• Act Amending Certain Acts in the Field of Health (ZdZPZ)
• Rules on the safety of quick-frozen foodstuffs
• Rules on official temperature control of fast frozen food
• Regulation of the European Parliament and the Council (EC) no. 852/2004 of 29 April 2004 on food hygiene (2004/852)
• Commission Regulation (EC) No 37/2005 (2005/37)
• Decree implementing the Regulation (EU) on the provision of food information to consumers

Links

• Safe food
• Additives, enzymes and flavors and extraction solvents