Ya disponible en 50 países, respetando las normas de higiene alimentaria de cada uno.

Chef Hygiene
Menú

Francia: para restaurantes y comida para llevar

Listos para la inspección de alimentos. Todos los días.

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.

Muy prontoApp StoreConsígueloGoogle PlayConsíguelo enWindowsAbrir elAplicación web

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.

Francia: reglas de higiene alimentaria

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

Órgano de inspección
Departmental Directorate for the Protection of Populations (Direction Départementale de la Protection des Populations, DDPP)
Calificación pública
Sí
Idiomas en la aplicación
Français, English

Su inspección

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.

Calificación de higiene

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.

“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

  • LeyDishes prepared in advance (préparations culinaires élaborées à l’avance): +3°C or colder.
  • LeyRaw poultry and meat preparations: +4°C or colder.
  • LeyMinced meat and fresh fish products: +2°C or colder.
  • LeyIce 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.
  • LeyDishes served or delivered hot: +63°C or hotter.
  • Orientación oficialCooling: 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.
  • Orientación oficialReheating: 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 predeterminadoFrench law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.

Personal, formación y salud

  • LeyCommercial 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.
  • LeyYou 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.
  • LeyA 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.
  • Orientación oficialFrench 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.

Alérgenos

  • LeyThe 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).
  • LeyFor 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.
  • Orientación oficialA 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.

Controles de seguridad contra incendios

  • LeyFire 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.
  • LeyKitchen 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.
  • LeyGas 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.
  • LeyElectrical installations are checked every year by an approved organisation or a competent person. The report goes in the safety register.
  • LeyEvery restaurant keeps a safety register. It holds the emergency numbers, evacuation instructions, staff training dates and reports of all technical checks and maintenance.

Archivos

  • LeyEvery food business except primary production needs a food safety plan (Plan de Maîtrise Sanitaire, PMS) based on HACCP principles and good hygiene practice.
  • Orientación oficialThe 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.
  • Orientación oficialKeep 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).

Fuentes oficiales

Checked

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

Francia: la aplicación Chef Hygiene

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

Muy prontoApp StoreConsígueloGoogle PlayConsíguelo enWindowsAbrir elAplicación web

Otros países

Países