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Andorra: para restaurantes y comida para llevar

Listos para la inspección de alimentos. Todos los días.

In Andorra the app follows Law 14/2012 and the 2000 food activities regulation, which fixes hot holding, cooling and reheating in law; the Ministry of Health inspects and there is no public rating.

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14 días gratis · un precio por sitio · sin contrato

La aplicación Chef Hygiene en un ordenador: la pantalla de inicio de una cocina con sus controles diarios.La aplicación Chef Hygiene en un teléfono: la pantalla de inicio de una cocina con sus controles diarios.

Andorra: reglas de higiene alimentaria

Las reglas de esta página están en inglés por el momento. Se traducirán a tu idioma.

Órgano de inspección
Food Safety Service (Servei de Seguretat Alimentària), Ministry of Health
Calificación pública
No
Idiomas en la aplicación
English

Su inspección

The Food Safety Service of the Ministry of Health inspects (Law 14/2012; official controls regulation of 9 December 2009). Inspections are risk-based. No fixed time between visits is published.

The inspector can require corrections, give warnings, or close the business for a time or for good if public health is at risk. Fines (Law 14/2012, art. 87): minor 150 € to 1.500 €, serious 1.501 € to 30.000 €, very serious 30.001 € to 90.000 € plus closure.

Calificación de higiene

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

“Ley” es una norma vinculante. “Orientación oficial” no es ley, pero los inspectores la esperan. “Chef Hygiene predeterminado” es un valor que la aplicación comprueba cuando ninguna norma especifica un número.

Temperaturas

  • LeyChilled prepared dishes must be kept at 3°C or colder, and for at most 6 days (2000 regulation, art. 23).
  • LeyHot food must be kept at 65°C or more. Hot-held prepared dishes must be eaten the same day (2000 regulation, art. 21).
  • LeyCooling: bring the core to 10°C as fast as possible, preferably within 2 hours (2000 regulation, art. 22).
  • LeyReheating: 65°C throughout in under 1 hour (2000 regulation, art. 25).
  • LeyFrozen food: −18°C or colder (2000 regulation, art. 24).
  • Chef Hygiene predeterminadoAndorra gives no general fridge number in law. Chef Hygiene checks 4°C for other chilled food, an EU-style good practice figure.
  • Orientación oficialCooking: the guidance gives meat a core of 75°C, or 70°C held for 2 minutes. This is guidance, not law.

Personal, formación y salud

  • LeyFood handlers need training and a food handler title (títol de manipulador) from an authorised trainer (Food handlers regulation, 6 November 2002). No renewal interval was found. Keep a training log.
  • Chef Hygiene predeterminadoStaff with diarrhoea, vomiting or infected skin lesions must stay away from open food and tell the manager. The return time is not fixed in law. Chef Hygiene suggests 48 hours after symptoms stop.

Alérgenos

  • LeyThe 14 EU allergens must be given to the consumer for food that is not prepacked (Food information regulation, 2017). Information must be in Catalan.
  • Chef Hygiene predeterminadoThe research did not confirm if oral information is allowed. Chef Hygiene checks for a written list per dish and an “ask staff” sign. This is the app’s default.

Controles de seguridad contra incendios

  • LeyThe main fire rule is the 1978 public premises regulation, which is under review. No Andorran interval for extinguishers, alarms or drills was confirmed.
  • Chef Hygiene predeterminadoExtinguishers, fire alarm and emergency lighting: Chef Hygiene suggests a yearly service. Fixed suppression: every 6 months. Fire drill: every 12 months. These are editable good practice, not Andorran law.
  • Chef Hygiene predeterminadoElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check. No Andorran interval was confirmed.

Archivos

  • LeyA written self-check plan (pla d’autocontrol) based on the 7 HACCP principles must be submitted for the authority’s approval. Keep the monitoring records at the premises and show them to the inspector (2000 regulation, art. 69).
  • Chef Hygiene predeterminadoNo keep time is set in law. Chef Hygiene suggests 1 year for temperature sheets and 3 years for audits. Chef Hygiene asks for fridge checks twice a day.
  • LeyBefore opening you need a sanitary authorisation and registration in the RSPA. The RSPA is revalidated every 5 years (2000 regulation, art. 96–104). A commercial opening authorisation is also needed (Law 12/2013).

Fuentes oficiales

Checked

Esta página contiene información general, no asesoramiento legal. Consulte con su autoridad local.

Andorra: la aplicación Chef Hygiene

La aplicación carga estas normas para tu cocina, compara tus registros con ellas y guarda pruebas para el inspector.

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