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Irlanda: para restaurantes y comida para llevar

Listos para la inspección de alimentos. Todos los días.

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.

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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.

Irlanda: 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 Authority of Ireland (FSAI); restaurants and takeaways are inspected by the HSE National Environmental Health Service
Calificación pública
No
Idiomas en la aplicación
English

Su inspección

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.

Calificación de higiene

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.

“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

  • Orientación oficialIrish 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).
  • Orientación oficialChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
  • Orientación oficialFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
  • Orientación oficialCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
  • Orientación oficialReheating: only once, to 70°C or more at the core.
  • Orientación oficialHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
  • Orientación oficialCooling: 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).
  • Orientación oficialDeliveries: 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.
  • Orientación oficialSafe 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, formación y salud

  • LeyStaff 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.
  • LeyAnyone with diarrhoea, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
  • Orientación oficialFSAI guidance: stay off work until 48 hours without symptoms. The FSAI’s Safe Catering form SC7 (Fitness to Work Assessment) can be used.
  • Orientación oficialFSAI 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.
  • LeyFood safety culture is a legal duty in Ireland (Regulation 852/2004, Annex II, Chapter XIa).

Alérgenos

  • LeyFor 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.
  • LeyThe 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.
  • Orientación oficialPhone and app orders: give the information before the order is completed and at delivery, in writing at least once.
  • Orientación oficialFood packed on site for direct sale counts as non-prepacked food, so the same written rule applies.

Controles de seguridad contra incendios

  • LeyFire 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.
  • LeyA 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.
  • Orientación oficialOfficial guidance: the Fire Safety Guide for Building Owners and Operators (August 2023). Hold fire drills regularly.
  • Chef Hygiene predeterminadoGas work must be done by a Registered Gas Installer (RGI). Chef Hygiene checks gas appliances and pipes at least once a year.

Archivos

  • LeyA 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.
  • Orientación oficialSafe 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.
  • Orientación oficialReview the food safety plan every year and when operations change. Show it to an EHO on request. Keep pest contractor reports.
  • LeyThe 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.

Fuentes oficiales

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

Irlanda: 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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