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Liechtenstein: para restaurantes y comida para llevar

Listos para la inspección de alimentos. Todos los días.

In Liechtenstein the app follows Swiss federal food law, which applies through the 1923 Customs Treaty, so the hygiene rules match Switzerland; the ALKVW inspects.

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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.

Liechtenstein: reglas de higiene alimentaria

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

Órgano de inspección
Office of Food Control and Veterinary Affairs (Amt für Lebensmittelkontrolle und Veterinärwesen, ALKVW)
Calificación pública
No
Idiomas en la aplicación
Deutsch, English

Su inspección

The Office of Food Control and Veterinary Affairs (ALKVW) inspects (LMKV art. 3). Inspections are risk-based, regular and unannounced (LMKV arts. 8 and 9).

After a visit you get a written result and, if needed, a Beanstandung (complaint), orders, or a ban on rooms, equipment or a process. If health is in immediate serious danger, the business can be closed at once (Swiss LMG arts. 34–36). You can object within 10 days (Einsprache) and appeal within 30 days (Beschwerde). Food-rule fines go up to CHF 40,000 for intent and CHF 20,000 for negligence (Swiss LMG art. 64). Before opening you need a trade licence (Gewerbebewilligung) from the AVW, and a food-business notification to the ALKVW.

Calificación de higiene

Liechtenstein has no public hygiene rating, sticker or score that the research found, 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

  • LeyFrozen food at −18°C or colder, and the surface never above −15°C (Swiss HyV art. 25).
  • Orientación oficialThe law sets no plain fridge number (HyV art. 24). The GVG restaurant guide says perishable food at 5°C or colder. Fish at 2°C or colder (HyV art. 44). Chef Hygiene aims for 4°C.
  • Orientación oficialCooking: core at 70°C or more, held at least 2 minutes (GVG guide). Pink meat is an exception.
  • Orientación oficialHot holding: core at 65°C or more for at most 3 hours (GVG guide). The law says only “temperatures that prevent growth” (HyV art. 27).
  • Orientación oficialCooling: from 65°C to below 5°C within 90 minutes (GVG guide). The law says “as fast as possible” (HyV art. 27).
  • Orientación oficialReheating: core at 70°C or more, held at least 2 minutes (GVG guide).
  • Chef Hygiene predeterminadoCold display: Chef Hygiene uses 30 minutes, then throw the food away. This is the app’s default. It also asks for fridge checks twice a day.

Personal, formación y salud

  • LeyStaff must be instructed or trained for their work. Whoever runs the HACCP procedures needs HACCP training (HyV art. 22). There is no certificate, hours or renewal period.
  • LeyThere is no health certificate or routine health check for food staff. Staff only have to report illness (HyV art. 21).
  • LeyAnyone with an acute food-borne illness must stay out of food areas. Carriers and people with infected wounds are banned unless hygiene rules out contamination. Report illness to the responsible person at once (HyV art. 21). Chef Hygiene uses 48 hours without symptoms.

Alérgenos

  • LeyAllergen information on the 14 EU allergens is mandatory. Give it on the menu or a poster, or orally only with a clearly visible written notice and written details for staff (LIV art. 5; LGV art. 39).
  • LeyThe origin of meat and fish must be given in writing (LGV art. 39).

Controles de seguridad contra incendios

  • Orientación oficialFire exits must be free and marked (VKF fire rules). The research found no Liechtenstein interval for extinguishers, fire alarm, drills or gas.
  • Chef Hygiene predeterminadoChef Hygiene suggests the maker’s servicing for extinguishers, with dates recorded, and a yearly check. This is the app’s default; you can edit it.
  • LeyElectrics: the Starkstrominspektorat is the control body. Special installations with a restricted permit are checked every 5 years, and others by sample checks (NIV arts. 28–29). No interval for restaurants is set. Chef Hygiene suggests 5 years.

Archivos

  • LeyHACCP-based procedures are required, with records that fit the size of the business (HyV; EU-style HACCP rules applied through Swiss law).
  • Chef Hygiene predeterminadoChef Hygiene asks for temperature checks twice a day, more than the GVG guide’s daily look and weekly record.

Fuentes oficiales

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

Liechtenstein: 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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