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

Chef Hygiene
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Irland: für Restaurants und Imbissbuden

Bereit für die Lebensmittelkontrolle. Jeden Tag.

In Ireland the app follows EU Regulation 852/2004 as set out in S.I. 369/2006, FSAI guidance and the FSAI Safe Catering Pack, and HSE Environmental Health Officers inspect.

Demnächst verfügbarApp StoreMach es anGoogle PlayHol es dir vonWindowsÖffne dieWeb-App

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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.

Irland: Lebensmittelhygieneregeln

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

Inspektionsstelle
Food Safety Authority of Ireland (FSAI); restaurants and takeaways are inspected by the HSE National Environmental Health Service
Öffentliche Bewertung
NEIN
Sprachen in der App
English

Ihre Inspektion

The HSE National Environmental Health Service inspects restaurants, takeaways and similar premises. Its Environmental Health Officers (EHOs) work under service contracts with the FSAI, which is legally responsible for enforcing food law.

Inspections are usually not announced. An EHO can come at any reasonable time when you are open, look round, ask questions and check your records. An EHO can serve an Improvement Notice. The District Court can make an Improvement Order, and a Closure Order is for a grave and immediate danger to public health or non-compliance. A Prohibition Order stops the sale of a product or batch. A fixed payment notice of €250 applies to some offences, such as failing to register.

Hygienebewertung

There is no public hygiene rating or sticker for restaurants. The FSAI publishes closure, improvement and prohibition orders, and its monthly press releases name the businesses.

„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

  • Offizielle LeitlinienIrish law sets no numeric temperature limits. The numbers below come from FSAI guidance. The legal duty is not to break the cold chain (Regulation 852/2004, Annex II).
  • Offizielle LeitlinienChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
  • Offizielle LeitlinienFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
  • Offizielle LeitlinienCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
  • Offizielle LeitlinienReheating: only once, to 70°C or more at the core.
  • Offizielle LeitlinienHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
  • Offizielle LeitlinienCooling: put cooked food in the fridge within 2 hours. If it is above 10°C at 2½ hours, serve it at once or throw it away (FSAI Safe Catering).
  • Offizielle LeitlinienDeliveries: chilled food arrives below 5°C and frozen food at −18°C. Food you deliver to customers: chilled below 5°C, hot above 63°C.
  • Offizielle LeitlinienSafe Catering limits: prepared chilled food for at most 2 days, counting the day it is made as Day 0, and frozen food for at most 6 months. Probe thermometers should be accurate to ±0.5°C.

Personal, Schulung und Gesundheit

  • GesetzStaff must be supervised and instructed or trained for their work. Whoever runs the HACCP system must be trained in HACCP (Regulation 852/2004, Annex II). No course or certificate is mandatory.
  • GesetzAnyone with diarrhoea, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
  • Offizielle LeitlinienFSAI guidance: stay off work until 48 hours without symptoms. The FSAI’s Safe Catering form SC7 (Fitness to Work Assessment) can be used.
  • Offizielle LeitlinienFSAI Guide to Food Safety Skills: Level 1 within the first month, Level 2 within 3 to 12 months, and Level 3 for managers and supervisors. The FSAI has a free course, Food Safety and You.
  • GesetzFood safety culture is a legal duty in Ireland (Regulation 852/2004, Annex II, Chapter XIa).

Allergene

  • GesetzFor food that is not prepacked, written allergen information must be given where the food is presented, sold or supplied (S.I. 489/2014, Regulation 4). It must be easy to find before the sale, visible and legible.
  • GesetzThe information must be in English, or in Irish and English, and clearly linked to the right food (S.I. 489/2014, Regulation 5). The FSAI says customers must not have to ask, and a general notice is not enough.
  • Offizielle LeitlinienPhone and app orders: give the information before the order is completed and at delivery, in writing at least once.
  • Offizielle LeitlinienFood packed on site for direct sale counts as non-prepacked food, so the same written rule applies.

Brandschutzprüfungen

  • GesetzFire Services Acts 1981 and 2003, section 18(2): the person having control of premises open to the public must take all reasonable measures against fire. They must provide fire safety measures and procedures and apply them at all times.
  • GesetzA fire officer can require a fire safety assessment (section 18(6)). Under the Safety, Health and Welfare at Work Act 2005, every employer needs a written risk assessment. The HSA says fire risks are recorded in the Safety Statement and reviewed at least every year.
  • Offizielle LeitlinienOfficial guidance: the Fire Safety Guide for Building Owners and Operators (August 2023). Hold fire drills regularly.
  • Chef Hygiene StandardGas work must be done by a Registered Gas Installer (RGI). Chef Hygiene checks gas appliances and pipes at least once a year.

Aufzeichnungen

  • GesetzA HACCP-based food safety system has been a legal requirement since 1998. The FSAI’s Safe Catering Pack is its catering system, and I.S. 340:2007 is a recognised voluntary guide.
  • Offizielle LeitlinienSafe Catering forms include SC1 Food Delivery Record, SC2 Fridge/Freezer/Chill Display Temperature Record, SC3 Cooking/Cooling/Reheating Record, SC4 Hot Holding/Display Temperature Record and SC6 Hygiene Training Record.
  • Offizielle LeitlinienReview the food safety plan every year and when operations change. Show it to an EHO on request. Keep pest contractor reports.
  • GesetzThe law says only that records are kept for an appropriate period. Traceability records are kept until the food can reasonably be assumed to have been eaten. Caterers selling to the public only need to trace one step back.

Offizielle Quellen

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

Irland: die Chef Hygiene-App

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

Demnächst verfügbarApp StoreMach es anGoogle PlayHol es dir vonWindowsÖffne dieWeb-App

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