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San Marino: for restaurants and takeaways

Ready for the food inspection. Every day.

San Marino is not in the EU, but it made the EU hygiene rules into its own decrees (DD 70/2012, DD 73/2012, Decree 32/2005); the law sets no kitchen temperatures, and the ISS inspects.

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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

San Marino: food hygiene rules

Inspection body
Social Security Institute (ISS), Prevention Department, Veterinary Health and Food Hygiene unit
Public rating
No
Languages in the app
Italiano, English

Your inspection

The ISS (Istituto per la Sicurezza Sociale) Prevention Department, veterinary health and food hygiene unit, is the one national authority (DD 70/2012 art. 2; DD 73/2012 art. 4). Visits are risk-based and unannounced, under a multi-year control plan (DD 73/2012 art. 3).

After a visit you get a report and, for non-compliance, a corrective order with a deadline. The ISS can restrict or ban sale, suspend operations or close the business in whole or in part, and suspend or withdraw recognition (DD 73/2012 art. 28). Fines include EUR 500–3,000 for a hygiene breach and EUR 1,500–6,000 for working without the sanitary authorisation, plus immediate suspension (DD 70/2012 art. 13).

Hygiene rating

San Marino has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no non-compliance.

“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

  • LawSan Marino law sets no fridge, freezer, cooking, hot-holding, cooling or reheating numbers. The decrees only say the cold chain must not be interrupted and food must be cooled as quickly as possible (DD 70/2012 Annex II; Decree 32/2005).
  • Chef Hygiene defaultChef Hygiene aims for the fridge at 4°C or colder (the maker’s label range wins) and the freezer at −18°C or colder.
  • Chef Hygiene defaultChef Hygiene uses EU good practice for cooking and reheating (core 70–75°C) and hot holding at 63°C or more. Cool food fast.
  • Chef Hygiene defaultDeliveries: chilled food at 4°C or colder, frozen food at −18°C.

Staff, training and health

  • LawFood handlers must be trained in food hygiene for their job, and HACCP managers in HACCP (DD 70/2012 Annex II ch. XII). Decree 109/2005 also applies; its course and refresher rules were not confirmed. Keep a training log.
  • LawStop food work and tell the responsible person at once with a food-transmissible disease, infected wounds, skin infections, sores or diarrhoea (DD 70/2012 Annex II ch. VIII). The law gives no return time; Chef Hygiene uses 48 hours without symptoms.
  • Official guidanceDo not assume the health booklet (libretto sanitario) is abolished. No repeal was found, so ask the ISS whether your staff need one.

Allergens

  • LawAllergen information on the 14 EU allergens is mandatory for food that is not prepacked, and must be in Italian (DD 23/2015, ratifying DD 214/2014, arts. 15 and 44).
  • Chef Hygiene defaultThe decree does not say whether it must be written or can be oral. Chef Hygiene checks for a written list per dish. This is the app’s default.

Fire safety checks

  • LawThe Fire Prevention Service (SPI) is the fire authority. A normal restaurant is a low fire-risk workplace. The employer provides fire-fighting, first aid and evacuation, and keeps fire exits free and marked (Law 31/1998 art. 18).
  • Chef Hygiene defaultNo San Marino text was found for extinguisher, fire alarm, drill, electrical or gas intervals. Chef Hygiene’s intervals are editable defaults; confirm them with the SPI.

Records

  • LawA hygiene self-control plan (HACCP manual) is required. Review it at least yearly and on any process change, dated and signed (Decree 32/2005 art. 5).
  • Chef Hygiene defaultThe law gives no keeping time (“adequate period”, DD 70/2012 art. 5). Chef Hygiene suggests 1 year for temperature sheets.
  • LawBefore opening you need a sanitary authorisation (Autorizzazione Sanitaria) from the ISS after an inspection. A commercial licence is also needed (Law 85/1992 art. 10; DD 70/2012 art. 6).

Official sources

Checked

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

San Marino: 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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