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Estonia: para restaurantes y comida para llevar

Listos para la inspección de alimentos. Todos los días.

In Estonia the app follows the Food Act and the EU hygiene rules; the law sets no kitchen temperatures, so the numbers come from the PTA’s catering own-check guide, and the PTA inspects.

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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.

Estonia: reglas de higiene alimentaria

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

Órgano de inspección
Agriculture and Food Board (Põllumajandus- ja Toiduamet, PTA)
Calificación pública
No
Idiomas en la aplicación
English

Su inspección

The Agriculture and Food Board (PTA) is the one national food authority, with regional offices (Food Act § 47). It inspects restaurants and cafés. Visits are risk-based and unannounced.

After a visit the PTA gives an explanation with time to fix small faults, an order (ettekirjutus) for serious faults, or starts misdemeanour proceedings. Dangerous food can be stopped by an order (Food Act § 49). Fines run from EUR 1,200 to EUR 3,200 for most breaches, for example EUR 1,600 (person) or EUR 2,600 (company) for breaking food rules; running without the required notice can cost up to EUR 2,400 or EUR 3,200 (Food Act §§ 53¹–53⁶). A normal restaurant needs no licence, only a business activity notice (majandustegevusteade) to the PTA.

Calificación de higiene

Estonia has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no faults.

“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

  • LeyEstonian law sets no restaurant fridge, hot-holding, cooling, cooking or reheating numbers. Food Act § 26 sends hygiene to EU Regulations 852/2004 and 853/2004. Your own-check plan is the legal duty.
  • Orientación oficialChilled storage at 2–6°C (PTA catering guide, model plan). The maker’s label range wins. Chef Hygiene aims for 5°C or colder.
  • Orientación oficialFrozen food at −18°C or colder (PTA guide). Quick-frozen food must be at −18°C (EU Regulation 37/2005).
  • Orientación oficialCooking: meat core at 75°C or more, measured for 2 minutes (PTA guide, example limit).
  • Orientación oficialHot holding: not below 63°C and not longer than 2 hours. Hot food sent out of the kitchen stays at 63°C or more (PTA guide).
  • Orientación oficialCooling: the food must be 5°C or colder after 2 hours (PTA guide, example limit).
  • Orientación oficialReheating: core at 75°C or more (PTA guide, example).
  • Orientación oficialDeep-fry oil below 175°C (PTA guide, example limit). Check the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C).

Personal, formación y salud

  • LeyA written training plan is required, with aims, volume, frequency and procedure. Staff get regular training that fits the job, and their knowledge is assessed (Food Act § 29). There is no state certificate, hours or renewal period. Keep a training log.
  • LeyStaff who handle food or drinking water, or clean food rooms, need a health certificate (tervisetõend) from a family doctor or occupational doctor before the first day. Keep it for the job plus 1 year (NETS § 13). There is no routine renewal.
  • Orientación oficialStop food work and tell the manager with diarrhoea, vomiting, fever, sore throat with fever, infected skin sores, or discharge from the ear, eye or nose (EU Regulation 852/2004 Annex II). The PTA guide says return after 48 hours without symptoms.

Alérgenos

  • LeyFor food that is not prepacked, give the dish name and the 14 EU allergens at the point of sale, in writing or orally. If not in writing, an easy-to-see notice must say where to get the information or to ask the staff (Regulation 24/2015 § 2). Give it in Estonian or a form the guest understands.
  • LeyFor online and phone orders, give allergen information before the order and at delivery (Regulation 24/2015 § 2).

Controles de seguridad contra incendios

  • LeyExtinguishers are checked and serviced by the maker’s interval. Without one, check yearly in a kitchen (damp, heat swings) and every 2 years in a dry, steady place. Keep the papers (Fire Safety Act §§ 31–32; extinguisher regulation § 10).
  • LeyA fire alarm is serviced each quarter plus a yearly service, with a logbook and a daily look at the panel (fire-alarm regulation §§ 25–27).
  • LeyStaff get fire training before they start or change job. A fire action plan and a yearly drill are required only where a fire report is required, for restaurants with over 150 usual users or over 1,000 m² (Fire Safety Act § 6).
  • Orientación oficialA periodic electrical audit is required for business premises. Chef Hygiene suggests every 10 years (5 years if built before 2000), based on TTJA guidance.
  • Orientación oficialGas: a check by a qualified gas worker every 4 years (TTJA guidance, Nov 2024). Chef Hygiene suggests this; the exact rule for restaurants is not confirmed.

Archivos

  • LeyA written own-check plan based on HACCP is required (Food Act § 34; EU Regulation 852/2004 art. 5).
  • Orientación oficialKeep monitoring sheets for 1 year, and test reports and audit sheets for at least 3 years (PTA guide). Chef Hygiene asks for temperature checks twice a day.
  • LeySend a business activity notice (majandustegevusteade) to the PTA before you start. You may start after the notice, and the PTA inspects after.

Fuentes oficiales

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

Estonia: 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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