Aktuell in 50 Ländern erhältlich, wobei die jeweiligen Lebensmittelhygienevorschriften des Landes eingehalten werden.

Chef Hygiene
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Frankreich: für Restaurants und Imbissbuden

Bereit für die Lebensmittelkontrolle. Jeden Tag.

In France, Chef Hygiene follows the arrêté of 21 December 2009 on food temperatures, the 14-hour hygiene training of Décret 2011-731 and EU rules, and the DDPP inspects restaurants.

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Die Chef Hygiene App auf einem Computer: der Startbildschirm einer Küche mit ihren täglichen KontrollenDie Chef Hygiene App auf dem Smartphone: der Startbildschirm einer Küche mit ihren täglichen Kontrollen.

Frankreich: Lebensmittelhygieneregeln

Die Regeln auf dieser Seite sind vorerst auf Englisch. Sie werden in Ihre Sprache übersetzt.

Inspektionsstelle
Departmental Directorate for the Protection of Populations (Direction Départementale de la Protection des Populations, DDPP)
Öffentliche Bewertung
Ja
Sprachen in der App
Français, English

Ihre Inspektion

The DDPP carries out official controls in restaurants. The DGAL (Direction Générale de l’Alimentation) sets national inspection policy. About 52,000 inspections a year are made in commercial restaurants.

Inspections follow risk: higher-risk places are inspected at least twice a year. A small fault brings a warning letter. A bigger fault brings an official report, a deadline for corrective measures and a re-inspection. If public health is at serious risk, the DDPP can order closure, withdraw the sanitary approval or suspend operations.

Hygienebewertung

Yes. Alim’confiance publishes every official inspection result online, free for the public. It has 4 levels: Très satisfaisant, Satisfaisant, À améliorer and À corriger de manière urgente. A result stays visible for 1 year.

„Gesetz“ ist eine verbindliche Regel. „Offizielle Richtlinien“ sind kein Gesetz, werden aber von Prüfern erwartet. „Chef Hygiene Standardwert“ ist ein Wert, den die App überprüft, wenn keine Regel einen Wert vorgibt.

Temperaturen

  • GesetzDishes prepared in advance (préparations culinaires élaborées à l’avance): +3°C or colder.
  • GesetzRaw poultry and meat preparations: +4°C or colder.
  • GesetzMinced meat and fresh fish products: +2°C or colder.
  • GesetzIce cream and frozen minced meat and fish: −18°C or colder. Other frozen food: −12°C or colder. Chef Hygiene aims for −18°C and flags a freezer above −15°C.
  • GesetzDishes served or delivered hot: +63°C or hotter.
  • Offizielle LeitlinienCooling: from +63°C to below +10°C in less than 2 hours. Annexe IV of the arrêté makes this law in collective catering. Commercial restaurants use the same numbers as good practice from the hygiene guides.
  • Offizielle LeitlinienReheating: no more than 1 hour between +10°C and the serving temperature of +63°C. This is law in collective catering and good practice from the hygiene guides in restaurants.
  • Chef Hygiene StandardFrench law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.

Personal, Schulung und Gesundheit

  • GesetzCommercial restaurants, cafeterias, self-service and fast-food places need at least one person with 14 hours of food hygiene training. The rules are Décret 2011-731 and the arrêté of 5 October 2011.
  • GesetzYou do not need the course with 3 years of experience managing or running a food business. A recognised food hygiene diploma issued after 1 January 2006 also counts. The rule sets no renewal date.
  • GesetzA worker with a disease carried by food, an infected wound, a skin infection or diarrhoea must not handle food (EU Regulation 852/2004). They must tell the business operator at once.
  • Offizielle LeitlinienFrench law sets no fixed time off for sick staff. The operator judges each case and keeps the person away from food until they are medically cleared.

Allergene

  • GesetzThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs (Regulation 1169/2011).
  • GesetzFor food that is not prepacked, such as restaurant dishes, the information must be in writing (Décret 2015-447). It goes on, or right next to, the food, so there is no doubt which dish has which allergen.
  • Offizielle LeitlinienA label, a menu note or a board can carry it. Staff can also explain it by voice if it is backed by written documents. Staff must be trained to give it correctly.

Brandschutzprüfungen

  • GesetzFire extinguishers are checked at least once a year by a qualified person or approved body. Dates go on the label and in the safety register (registre de sécurité). Extinguishers are overhauled every 10 years.
  • GesetzKitchen hood and ducts: cleaned at least once a year (Article GC 21 of the 1980 fire rules for public buildings). Grease filters are cleaned at least weekly, and every cleaning is written in the register.
  • GesetzGas installations, connections and appliances are checked every year. Chimney flues are swept at least yearly. A competent body or person does the work and the register records it.
  • GesetzElectrical installations are checked every year by an approved organisation or a competent person. The report goes in the safety register.
  • GesetzEvery restaurant keeps a safety register. It holds the emergency numbers, evacuation instructions, staff training dates and reports of all technical checks and maintenance.

Aufzeichnungen

  • GesetzEvery food business except primary production needs a food safety plan (Plan de Maîtrise Sanitaire, PMS) based on HACCP principles and good hygiene practice.
  • Offizielle LeitlinienThe plan covers cleaning and disinfection records, goods-in forms with temperatures, fridge and cooking temperature records, equipment maintenance, staff training, pest control and logs of problems and fixes.
  • Offizielle LeitlinienKeep verification and trend records for at least 3 years. Keep food safety control records for the product’s shelf life plus 6 months (DGAL instruction).

Offizielle Quellen

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Diese Seite enthält allgemeine Informationen und stellt keine Rechtsberatung dar. Bitte wenden Sie sich an Ihre örtliche Behörde.

Frankreich: die Chef Hygiene-App

Die App lädt diese Regeln für Ihre Küche, gleicht Ihre Aufzeichnungen damit ab und speichert Nachweise für den Kontrolleur.

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