Вече се предлага в 50 държави, като се спазват правилата за хигиена на храните на всяка държава.

Chef Hygiene
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Андора: за ресторанти и храна за вкъщи

Готови за проверка на храните. Всеки ден.

In Andorra the app follows Law 14/2012 and the 2000 food activities regulation, which fixes hot holding, cooling and reheating in law; the Ministry of Health inspects and there is no public rating.

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Приложението Chef Hygiene на компютър: началният екран на кухнята с ежедневните ѝ проверкиПриложението Chef Hygiene на телефон: началният екран на кухнята с ежедневните ѝ проверки

Андора: правила за хигиена на храните

Правилата на тази страница засега са на английски. Те ще бъдат преведени на вашия език.

Инспекционен орган
Food Safety Service (Servei de Seguretat Alimentària), Ministry of Health
Публична оценка
Не
Езици в приложението
English

Вашата проверка

The Food Safety Service of the Ministry of Health inspects (Law 14/2012; official controls regulation of 9 December 2009). Inspections are risk-based. No fixed time between visits is published.

The inspector can require corrections, give warnings, or close the business for a time or for good if public health is at risk. Fines (Law 14/2012, art. 87): minor 150 € to 1.500 €, serious 1.501 € to 30.000 €, very serious 30.001 € to 90.000 € plus closure.

Хигиенна оценка

Andorra has no public hygiene rating, sticker or score, and nothing has to be displayed. Chef Hygiene shows no rating card for Andorra.

„Закон“ е задължително правило. „Официално ръководство“ не е закон, но инспекторите го очакват. „Chef Hygiene по подразбиране“ е стойност, спрямо която приложението проверява, когато никое правило не дава число.

Температури

  • ПравоChilled prepared dishes must be kept at 3°C or colder, and for at most 6 days (2000 regulation, art. 23).
  • ПравоHot food must be kept at 65°C or more. Hot-held prepared dishes must be eaten the same day (2000 regulation, art. 21).
  • ПравоCooling: bring the core to 10°C as fast as possible, preferably within 2 hours (2000 regulation, art. 22).
  • ПравоReheating: 65°C throughout in under 1 hour (2000 regulation, art. 25).
  • ПравоFrozen food: −18°C or colder (2000 regulation, art. 24).
  • Chef Hygiene по подразбиранеAndorra gives no general fridge number in law. Chef Hygiene checks 4°C for other chilled food, an EU-style good practice figure.
  • Официални насокиCooking: the guidance gives meat a core of 75°C, or 70°C held for 2 minutes. This is guidance, not law.

Персонал, обучение и здраве

  • ПравоFood handlers need training and a food handler title (títol de manipulador) from an authorised trainer (Food handlers regulation, 6 November 2002). No renewal interval was found. Keep a training log.
  • Chef Hygiene по подразбиранеStaff with diarrhoea, vomiting or infected skin lesions must stay away from open food and tell the manager. The return time is not fixed in law. Chef Hygiene suggests 48 hours after symptoms stop.

Алергени

  • ПравоThe 14 EU allergens must be given to the consumer for food that is not prepacked (Food information regulation, 2017). Information must be in Catalan.
  • Chef Hygiene по подразбиранеThe research did not confirm if oral information is allowed. Chef Hygiene checks for a written list per dish and an “ask staff” sign. This is the app’s default.

Проверки за пожарна безопасност

  • ПравоThe main fire rule is the 1978 public premises regulation, which is under review. No Andorran interval for extinguishers, alarms or drills was confirmed.
  • Chef Hygiene по подразбиранеExtinguishers, fire alarm and emergency lighting: Chef Hygiene suggests a yearly service. Fixed suppression: every 6 months. Fire drill: every 12 months. These are editable good practice, not Andorran law.
  • Chef Hygiene по подразбиранеElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check. No Andorran interval was confirmed.

Записи

  • ПравоA written self-check plan (pla d’autocontrol) based on the 7 HACCP principles must be submitted for the authority’s approval. Keep the monitoring records at the premises and show them to the inspector (2000 regulation, art. 69).
  • Chef Hygiene по подразбиранеNo keep time is set in law. Chef Hygiene suggests 1 year for temperature sheets and 3 years for audits. Chef Hygiene asks for fridge checks twice a day.
  • ПравоBefore opening you need a sanitary authorisation and registration in the RSPA. The RSPA is revalidated every 5 years (2000 regulation, art. 96–104). A commercial opening authorisation is also needed (Law 12/2013).

Официални източници

Checked

Тази страница е обща информация, а не правен съвет. Свържете се с местните власти.

Андора: ръководства за хигиена на храните

Андора: приложението Chef Hygiene.

Приложението зарежда тези правила за вашата кухня, проверява вашите записи спрямо тях и запазва доказателство за инспектора.

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