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

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Съединени щати: за ресторанти и храна за вкъщи

Готови за проверка на храните. Всеки ден.

In the United States the app follows the FDA Food Code as your state adopted it (editions from 2005 to 2022), with your state’s own changes. Your state, county or city health department inspects.

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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

Съединени щати: правила за хигиена на храните

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

Инспекционен орган
State, county or city health department (the FDA publishes the model Food Code that states adopt)
Публична оценка
На някои места
Езици в приложението
English

Вашата проверка

The FDA Food Code is a model, not a federal law. States adopt it in full or with changes, and a state, county or city health department inspects restaurants. The USDA covers meat, poultry and some egg products only. The local fire marshal or fire department checks fire safety.

Most inspections are not announced. The inspector can come at any reasonable time when you are open and checks your food against the Food Code edition your state adopted. You get a copy of the report. Rules differ by state, county and city.

Хигиенна оценка

There is no national grade. Some places post scores, letter grades or placards online or in the window. For example, New York City uses A, B or C, Louisiana uses a 1–5 pelican rating, and Texas has no statewide grades.

„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

  • ПравоCold holding: 41°F (5°C) or below. Hot holding: 135°F (57°C) or above. Roasts cooked as the Food Code allows may be held at 130°F (54°C) (Food Code 3-501.16).
  • ПравоCooking for 15 seconds: 165°F (74°C) for poultry, stuffed food and wild game; 145°F (63°C) for fish, whole cuts of meat and eggs cooked to order for immediate service (Food Code 3-401.11).
  • ПравоGround meat and fish, and non-intact meat: 155°F (68°C) for 17 seconds. Equal options are 150°F (66°C) for 1 minute, 158°F (70°C) for under a second, or 145°F (63°C) for 3 minutes.
  • ПравоReheating for hot holding: 165°F (74°C) for 15 seconds, within 2 hours. In a microwave, reach 165°F (74°C), stir, cover and stand for 2 minutes (Food Code 3-403.11).
  • ПравоCooling: from 135°F (57°C) to 70°F (21°C) within 2 hours, then to 41°F (5°C) or below within 6 hours in total. Food made from room-temperature ingredients must reach 41°F (5°C) within 4 hours (Food Code 3-501.14).
  • ПравоDate marking: ready-to-eat food that needs temperature control and is kept more than 24 hours must carry a consume-or-discard date. The limit is 7 days at 41°F (5°C) or below, and the day it is made counts as day 1 (Food Code 3-501.17).
  • ПравоTime as a public health control needs written procedures. Food can stay out for up to 4 hours, then it is thrown away. Cold food starts at 41°F (5°C) or below, and hot food at 135°F (57°C) or above. Cold food only: up to 6 hours if it never goes above 70°F (21°C) (Food Code 3-501.19).
  • ПравоThaw in the fridge, under cold running water at 70°F (21°C) or below, in a microwave and then cook at once, or as part of cooking. Food thermometers must be accurate to ±2°F (±1°C).
  • ПравоSome places differ. New York State outside the city: cold 45°F (7°C), hot 140°F (60°C). New York City: hot 140°F (60°C). South Dakota: hot 140°F (60°C). Vermont cools in one stage, 135°F (57°C) to 41°F (5°C) within 4 hours.

Персонал, обучение и здраве

  • ПравоFood Code 2022: the person in charge must be a Certified Food Protection Manager (CFPM), unless the regulator treats the place as minimal risk. Older editions ask for at least one CFPM. States differ, and Hawaii did not adopt the 2022 rule.
  • ПравоStaff must report these symptoms: vomiting, diarrhea, jaundice, sore throat with fever, and infected cuts or boils.
  • ПравоStaff must also report these diagnoses: norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.
  • Chef Hygiene по подразбиранеFood handler cards are needed where your state or city asks for them. Chef Hygiene suggests a renewal date: a manager certificate lasts up to 5 years and a food handler card usually 2 or 3 years.

Алергени

  • ПравоUS law lists 9 major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Sesame has been included since 1 January 2023 (FASTER Act).
  • ПравоThe menu must tell customers about raw or undercooked animal foods and remind them of the risk (Food Code 3-603.11, consumer advisory).

Проверки за пожарна безопасност

  • Официални насокиNFPA 96 hood inspections depend on the cooking: monthly for solid fuel (wood or charcoal), quarterly for high volume, every 6 months for moderate volume, and yearly for low volume. Many states and cities adopt NFPA 96 in their fire code.
  • Официални насокиClean the hood system whenever an inspection finds grease build-up. Keep a certificate on site that shows the date, the company and any areas not cleaned.
  • Официални насокиExtinguishers that protect cooking appliances using vegetable or animal oils and fats must be listed for Class K fires (NFPA 10).
  • Официални насокиInternational Fire Code: commercial cooking that makes grease-laden vapors needs an automatic fire-extinguishing system (UL 300). Its manual pull station sits on the way out, 10 to 20 feet from the hood.
  • Chef Hygiene по подразбиранеChef Hygiene checks that the hood’s fire suppression system is inspected every 6 months.

Записи

  • ПравоOSHA: report a death within 8 hours, and an in-patient hospital stay, an amputation or the loss of an eye within 24 hours. Call 1-800-321-6742 or use osha.gov/report.
  • ПравоFull-service restaurants and limited-service eating places are partly exempt from keeping OSHA injury and illness records, but must still report the severe events above.
  • ПравоSome states run their own OSHA State Plan that covers private businesses, for example California and Oregon. A restaurant there deals with the state plan. In other states, restaurants are under federal OSHA.
  • ПравоTime as a public health control needs written procedures, and ready-to-eat food kept more than 24 hours needs a consume-or-discard date mark (Food Code 3-501.19 and 3-501.17).

Официални източници

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

Съединени щати: ръководства за хигиена на храните

Съединени щати: приложението Chef Hygiene.

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

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