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

Chef Hygiene
القائمة

آيسلندا: للمطاعم والوجبات السريعة

جاهزون للتفتيش الغذائي. كل يوم.

In Iceland the app follows the Act on Foodstuffs No. 93/1995 and EU Regulation 852/2004 (Regulation No. 103/2010), with MAST’s own-check guidance. Municipal health inspectorates 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

آيسلندا: قواعد نظافة الغذاء

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

هيئة التفتيش
Icelandic Food and Veterinary Authority (Matvælastofnun, MAST); restaurants are inspected by the municipal health inspectorates (Heilbrigðiseftirlit)
التقييم العام
لا
اللغات المتوفرة في التطبيق
Íslenska, English

معاينتك

The municipal health inspectorates (Heilbrigðiseftirlit) inspect restaurants and issue operating permits (starfsleyfi). In Reykjavík this is Heilbrigðiseftirlit Reykjavíkur. MAST is the central competent authority for food safety and oversees large producers.

Your local health inspectorate usually inspects without warning. An inspector looks at your premises, equipment, food safety system and management knowledge. Keep your own-check system, its records and every instruction from the inspector in one place, available to the inspector. You must have an operating permit before you start, and it cannot be issued without an approved food safety plan.

تصنيف النظافة

There is no 0–5 or sticker hygiene rating for restaurants in Iceland. Your local health inspectorate inspects and writes a report.

“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

  • التوجيهات الرسميةChilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
  • التوجيهات الرسميةFrozen food (frystihitastig): −18°C or colder.
  • التوجيهات الرسميةHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
  • التوجيهات الرسميةCooking: core temperature above 75°C for chicken, minced meat, stews and similar dishes. Burgers and other minced meat must reach 75°C at the core.
  • التوجيهات الرسميةReheating: above 75°C.
  • التوجيهات الرسميةCooling: cool cooked food in shallow containers to below 10°C within 3 hours, then put it in the fridge. Leftovers are cooled the same way, then dated and frozen.
  • التوجيهات الرسميةDefrosting: the food must never go above 4°C while thawing.
  • التوجيهات الرسميةDeliveries: chilled 0–4°C, frozen −18°C or colder, hot food at least 60°C. Measure and record on receipt. Reykjavík’s canteen handbook: 5–7°C means complain to the supplier, above 7°C means send it back.
  • التوجيهات الرسميةMeasure and record fridges and freezers at least once a day. Spot-check core temperatures, cooling and hot counters at least weekly. A surface thermometer cannot measure a core temperature.

الموظفون والتدريب والصحة

  • قانونStaff must be supervised and instructed or trained for their work. Whoever runs the HACCP system must be trained in HACCP (Regulation 852/2004, Annex II).
  • قانونAnyone with diarrhoea, vomiting, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
  • التوجيهات الرسميةMAST guidance: plan staff training and keep a record of it, covering food handling, microbes in food, the own-check system and each person’s duties.

مسببات الحساسية

  • قانونEU Regulation 1169/2011 applies in Iceland. You must manage the 14 allergens: gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • قانونFor loose food served or sold in restaurants, written allergen information must be given where the food is presented, sold or supplied. It must be in Icelandic or English.
  • التوجيهات الرسميةA general notice such as this kitchen handles nuts is not enough. Give specific information for each dish.

فحوصات السلامة من الحرائق

  • قانونSince the 2017 regulation on fire prevention and fire inspection (reglugerð um eldvarnir og eldvarnaeftirlit), businesses must check their own fire safety regularly (eigið eldvarnaeftirlit). They must also appoint a fire safety person (eldvarnafulltrúi).
  • قانونThe Act on Working Environment, Health and Safety in Workplaces No. 46/1980 requires employers to prevent fires and take all reasonable measures for safety. The Housing and Construction Authority (HMS) coordinates fire prevention, and the fire brigades inspect.
  • Chef Hygiene افتراضيChef Hygiene checks that gas appliances and pipes are inspected at least once a year.

سجلات

  • قانونA HACCP-based system with records is required (Regulation 852/2004, Article 5, through Regulation No. 103/2010). Records are kept for an appropriate period.
  • التوجيهات الرسميةKeep temperature, delivery, cleaning and training records. MAST’s own-check booklet gives example forms. Keep the system in one place and available to the inspector.
  • التوجيهات الرسميةUse a cleaning plan (þrifaáætlun) that says what, how, when and who, and record when and by whom cleaning is done. Sinks, worktops, floors and hand basins are cleaned daily; walls, doors and shelves weekly.
  • التوجيهات الرسميةIf you find pests, always call a pest controller (meindýraeyðir). A contract with marked bait points on a plan of the premises is best.

مصادر رسمية

Checked

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

آيسلندا: 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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