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Moldova: for restaurants and takeaways

Ready for the food inspection. Every day.

In Moldova the app follows Law 306/2018 and Government Decision 206/2023, which fixes catering temperatures in law; ANSA inspects and there is no public rating.

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The Chef Hygiene app on a computer: the home screen of a kitchen with its daily checksThe Chef Hygiene app on a phone: the home screen of a kitchen with its daily checks

Moldova: food hygiene rules

Inspection body
National Food Safety Agency (Agenția Națională pentru Siguranța Alimentelor, ANSA)
Public rating
No
Languages in the app
Română, English

Your inspection

ANSA is the national food safety authority, with territorial offices (Law 306/2018, art. 24). The Ministry of Health supervises hygiene instruction and staff medical exams (art. 25).

Visits are risk-based, set in ANSA’s control plan 2023–2026: highest risk 4 times a year, high 3, medium 2, low 1, and minimum risk only unannounced. After a visit the inspector writes a control record (proces-verbal) and a prescription (prescripție) with deadlines. The activity can be suspended if health is in danger. Fines (Contravention Code 218/2008, 1 conventional unit = 50 lei): art. 80, company 42–60 units, or 90–120 in the food sector, or 150–240 for not following a prescription (up to 12 000 lei). Art. 81, hiring staff without a medical exam or hygiene instruction, company 120–150 units (6 000–7 500 lei). Art. 84, dangerous food, company 210–300 units (10 500–15 000 lei) plus a ban of 3 months to 1 year.

Hygiene rating

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

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

Temperatures

  • LawRaw animal-origin food: 0 to +4°C. Vegetables, fruit and greens: +2 to +6°C. Cooled dishes: +4°C or colder, kept for at most 5 days (HG 206/2023, annex 5, points 2 and 42).
  • LawFrozen food: −18°C or colder. Frozen prepared products are monitored (HG 206/2023, annex 5, points 43 and 50).
  • LawSelf-service: cold food below +4°C and hot food above +60°C (HG 206/2023, annex 5, point 66).
  • LawReheating: the centre must reach at least +75°C. Leftovers are never reheated or re-chilled (HG 206/2023, annex 5, points 64 and 65).
  • LawThawing: in the fridge at 0 to +4°C, or in running water up to +21°C for at most 4 hours, or in a microwave. Thawed prepared products stay at +4°C for at most 24 hours, with no refreezing (HG 206/2023, annex 5, points 49 and 51).
  • LawEvery cold space needs a thermometer, and its accuracy is checked at least once a year (HG 206/2023, annex 5, points 54 and 55).
  • Chef Hygiene defaultCooking and cooling: the law gives no core temperature or cooling time. Chef Hygiene checks 75°C in the core, and cooling from 60°C to 10°C within 2 hours, then to +4°C.

Staff, training and health

  • LawEvery food handler gets hygiene instruction on terms set by the Ministry of Health. The law sets no interval. Chef Hygiene suggests every 2 years (HG 206/2023, annex 5, point 105).
  • LawA medical exam is needed at hiring and every year for staff handling unpackaged food, including in public catering (HG 1079/2023, annex 2).
  • LawStaff with fever, diarrhoea, nose, throat or skin infections, infected wounds, or who are carriers, must tell the manager and stay out of food work. They may return only with a medical approval (HG 206/2023, annex 5, points 109–110).

Allergens

  • LawThe 14 EU allergens must be shown in writing on the menu. For food that is not prepacked, use a poster or notice (Law 279/2017, art. 8, 19 and 37, annex 1).
  • Chef Hygiene defaultChef Hygiene checks for a written list per dish. This is the app’s default.

Fire safety checks

  • LawPremises where 50 or more people gather must hold a practical evacuation and fire-fighting drill with all staff once every half year (HG 847/2022, point 20). Chef Hygiene uses 6 months for every Moldovan site.
  • LawInsulation of power and lighting networks must be measured at least once a year (ANRE NE1-01:2019, table Z).
  • Chef Hygiene defaultThe law gives no interval for extinguishers. Chef Hygiene suggests a yearly service. The alarm is serviced under the operator’s yearly plan (HG 847/2022, point 111). Chef Hygiene suggests every 6 months.
  • Chef Hygiene defaultGas: the research found no interval. Chef Hygiene suggests a yearly check. For a gas leak call 904 (the gas company’s emergency line), then 112.

Records

  • LawA continuous pest-control programme with records is required. The law sets no visit interval (HG 206/2023, annex 5, points 94–103).
  • Chef Hygiene defaultNo single national keep time for records was found. Chef Hygiene asks for fridge checks twice a day.
  • LawBefore opening you need a sanitary-veterinary operating authorisation or a food safety registration certificate from ANSA, and a trade notification to the local authority (Law 221/2007, art. 18; Law 50/2013, art. 23¹; Law 231/2010).

Official sources

Checked

This page is general information, not legal advice. Check with your local authority.

Moldova: the Chef Hygiene app

The app loads these rules for your kitchen, checks your records against them and keeps proof for the inspector.

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