متوفر الآن في 50 دولة، مع مراعاة قواعد النظافة الغذائية الخاصة بكل دولة.

Chef Hygiene
القائمة

إسبانيا: للمطاعم والوجبات السريعة

جاهزون للتفتيش الغذائي. كل يوم.

In Spain, Chef Hygiene follows Real Decreto 3484/2000 on prepared meals, Real Decreto 126/2015 on allergens and EU Regulation 852/2004; the autonomous communities and town councils inspect restaurants.

قريباًمتجر التطبيقاتابدأ بهمتجر جوجل بلاياحصل عليه منويندوزافتحتطبيق ويب

14 يومًا مجانًا · سعر واحد لكل موقع · بدون عقد

التطبيق Chef Hygiene على جهاز الكمبيوتر: الشاشة الرئيسية للمطبخ مع فحوصاته اليوميةالتطبيق Chef Hygiene على الهاتف: الشاشة الرئيسية للمطبخ مع فحوصاته اليومية

إسبانيا: قواعد نظافة الغذاء

القواعد الموجودة في هذه الصفحة مكتوبة باللغة الإنجليزية حاليًا. سيتم ترجمتها إلى لغتك.

هيئة التفتيش
Spanish Agency for Food Safety and Nutrition (Agencia Española de Seguridad Alimentaria y Nutrición, AESAN)
التقييم العام
لا
اللغات المتوفرة في التطبيق
Español, English

معاينتك

AESAN coordinates national food safety policy and gives guidance, but it does not inspect restaurants itself. The autonomous communities (such as Catalonia, Madrid and Andalusia) and the town councils carry out the on-site inspections. Each region has its own health department.

Faults are graded as minor, serious or very serious (Ley 17/2011 and regional laws). A minor fault can bring a warning or a small fine. Serious faults bring higher fines and corrective action, and can lead to temporary closure (cierre cautelar). The owner can appeal.

تصنيف النظافة

There is no national public hygiene rating, sticker or star system. Some regions or town councils publish inspection results online, but this is not the same across Spain.

“القانون” قاعدة ملزمة. “التوجيهات الرسمية” ليست قانونًا، لكن المفتشين يتوقعونها. “القيمة الافتراضية Chef Hygiene” هي قيمة يتحقق منها التطبيق عندما لا تحدد أي قاعدة رقمًا.

درجات الحرارة

  • قانونChilled food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
  • قانونChilled food eaten within 24 hours: up to 8°C is allowed (article 7).
  • قانونFrozen food: −18°C or colder (article 7).
  • قانونHot food held for service: 65°C or hotter (article 7).
  • قانونCooling: cooked food to be kept cold must reach 8°C or colder in the centre as fast as possible (article 6.8). The decree gives no time limit.
  • Chef Hygiene افتراضيChef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
  • قانونReheating: to 65°C or hotter in the centre, as fast as possible (article 6.9). Thaw food in the fridge (article 6.4).
  • Chef Hygiene افتراضيSpanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.

الموظفون والتدريب والصحة

  • قانونThe owner must make sure staff are trained in food hygiene before they handle food. The training covers temperature control, cross-contamination, cleaning, personal hygiene and the business’s own HACCP controls.
  • قانونThe food handler certificate (carné de manipulador) is no longer compulsory under national law since Real Decreto 109/2010. Training can be in-house, online or with an outside course.
  • التوجيهات الرسميةSome regions or town councils may still ask for proof of training. Ask your local authority. Keep a record of names, dates, topics and trainer.
  • قانونAnyone with diarrhoea, vomiting, jaundice, a sore throat with fever or an infected skin wound must not handle food. They must tell management at once (EU Regulation 852/2004, Annex II, Chapter VIII).

مسببات الحساسية

  • قانونThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, tree nuts, milk, mustard, celery, sesame, sulphites, molluscs, lupin and soya (Regulation 1169/2011, Annex II).
  • قانونReal Decreto 126/2015 asks restaurants and takeaways to give written allergen information for food that is not prepacked. The customer must be able to get it before buying or eating.
  • التوجيهات الرسميةKeep a recipe or ingredient file that shows which dishes contain which allergens. Train staff to advise customers.

فحوصات السلامة من الحرائق

  • قانونFire extinguishers: every 3 months the owner or manager checks each one. It must be in place, undamaged, signed, with its pressure gauge in the working zone (Real Decreto 513/2017, RIPCI).
  • قانونExtinguishers get a yearly maintenance by an approved fire safety company (standard UNE 23120). Every 5 years the company does a full inspection and stamping.
  • قانونButane and propane gas installations are inspected every 5 years by an approved installer (Real Decreto 919/2006). This covers tightness, ventilation, combustion and gas detection.
  • قانونLow-voltage electrical installations in places open to the public, such as restaurants, are inspected every 5 years by an approved body (Real Decreto 842/2002, REBT).

سجلات

  • قانونEvery food business, restaurants and takeaways included, must set up and keep an APPCC (HACCP) system (EU Regulation 852/2004).
  • التوجيهات الرسميةWritten prerequisite plans cover cleaning and disinfection, pest control, water, waste, staff hygiene and training, supplier traceability, equipment maintenance, allergens and temperature control.
  • التوجيهات الرسميةPest control must be done by a company registered in the ROESB register. Keep its registration, its staff training certificates and its treatment reports.

مصادر رسمية

Checked

هذه الصفحة تحتوي على معلومات عامة، وليست استشارة قانونية. يُرجى مراجعة السلطات المحلية المختصة.

إسبانيا: التطبيق Chef Hygiene

يقوم التطبيق بتحميل هذه القواعد لمطبخك، ويتحقق من سجلاتك مقابلها، ويحتفظ بالأدلة للمفتش.

قريباًمتجر التطبيقاتابدأ بهمتجر جوجل بلاياحصل عليه منويندوزافتحتطبيق ويب

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