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Chef Hygiene
Valikko

Islanti: ravintoloihin ja takeawaylle

Valmiina elintarviketarkastukseen. Joka päivä.

In Iceland the app follows the Act on Foodstuffs No. 93/1995 and EU Regulation 852/2004 (Regulation No. 103/2010), with MAST’s own-check guidance. Municipal health inspectorates inspect restaurants.

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14 päivää ilmaiseksi · yksi hinta per sivusto · ei sopimusta

Chef Hygiene -sovellus tietokoneella: keittiön aloitusnäyttö ja sen päivittäiset tarkastuksetChef Hygiene -sovellus puhelimessa: keittiön aloitusnäyttö päivittäisine tarkistuksineen

Islanti: elintarvikehygieniasäännöt

Tämän sivun säännöt ovat toistaiseksi englanniksi. Ne käännetään kielellesi.

Tarkastuslaitos
Icelandic Food and Veterinary Authority (Matvælastofnun, MAST); restaurants are inspected by the municipal health inspectorates (Heilbrigðiseftirlit)
Julkinen luokitus
Ei
Sovelluksen kielet
Íslenska, English

Tarkastuksesi

The municipal health inspectorates (Heilbrigðiseftirlit) inspect restaurants and issue operating permits (starfsleyfi). In Reykjavík this is Heilbrigðiseftirlit Reykjavíkur. MAST is the central competent authority for food safety and oversees large producers.

Your local health inspectorate usually inspects without warning. An inspector looks at your premises, equipment, food safety system and management knowledge. Keep your own-check system, its records and every instruction from the inspector in one place, available to the inspector. You must have an operating permit before you start, and it cannot be issued without an approved food safety plan.

Hygienialuokitus

There is no 0–5 or sticker hygiene rating for restaurants in Iceland. Your local health inspectorate inspects and writes a report.

”Laki” on sitova sääntö. ”Virallinen ohjeistus” ei ole laki, mutta tarkastajat odottavat sitä. ”Chef Hygiene oletusarvo” on arvo, jota sovellus tarkistaa, vaikka mikään sääntö ei antaisi numeroa.

Lämpötilat

  • Virallinen ohjeistusChilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
  • Virallinen ohjeistusFrozen food (frystihitastig): −18°C or colder.
  • Virallinen ohjeistusHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
  • Virallinen ohjeistusCooking: core temperature above 75°C for chicken, minced meat, stews and similar dishes. Burgers and other minced meat must reach 75°C at the core.
  • Virallinen ohjeistusReheating: above 75°C.
  • Virallinen ohjeistusCooling: cool cooked food in shallow containers to below 10°C within 3 hours, then put it in the fridge. Leftovers are cooled the same way, then dated and frozen.
  • Virallinen ohjeistusDefrosting: the food must never go above 4°C while thawing.
  • Virallinen ohjeistusDeliveries: chilled 0–4°C, frozen −18°C or colder, hot food at least 60°C. Measure and record on receipt. Reykjavík’s canteen handbook: 5–7°C means complain to the supplier, above 7°C means send it back.
  • Virallinen ohjeistusMeasure and record fridges and freezers at least once a day. Spot-check core temperatures, cooling and hot counters at least weekly. A surface thermometer cannot measure a core temperature.

Henkilöstö, koulutus ja terveys

  • LakiStaff 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).
  • LakiAnyone with diarrhoea, vomiting, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
  • Virallinen ohjeistusMAST guidance: plan staff training and keep a record of it, covering food handling, microbes in food, the own-check system and each person’s duties.

Allergeenit

  • LakiEU Regulation 1169/2011 applies in Iceland. You must manage the 14 allergens: gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • LakiFor loose food served or sold in restaurants, written allergen information must be given where the food is presented, sold or supplied. It must be in Icelandic or English.
  • Virallinen ohjeistusA general notice such as this kitchen handles nuts is not enough. Give specific information for each dish.

Paloturvallisuustarkastukset

  • LakiSince the 2017 regulation on fire prevention and fire inspection (reglugerð um eldvarnir og eldvarnaeftirlit), businesses must check their own fire safety regularly (eigið eldvarnaeftirlit). They must also appoint a fire safety person (eldvarnafulltrúi).
  • LakiThe Act on Working Environment, Health and Safety in Workplaces No. 46/1980 requires employers to prevent fires and take all reasonable measures for safety. The Housing and Construction Authority (HMS) coordinates fire prevention, and the fire brigades inspect.
  • Chef Hygiene oletusarvoChef Hygiene checks that gas appliances and pipes are inspected at least once a year.

Ennätykset

  • LakiA HACCP-based system with records is required (Regulation 852/2004, Article 5, through Regulation No. 103/2010). Records are kept for an appropriate period.
  • Virallinen ohjeistusKeep temperature, delivery, cleaning and training records. MAST’s own-check booklet gives example forms. Keep the system in one place and available to the inspector.
  • Virallinen ohjeistusUse a cleaning plan (þrifaáætlun) that says what, how, when and who, and record when and by whom cleaning is done. Sinks, worktops, floors and hand basins are cleaned daily; walls, doors and shelves weekly.
  • Virallinen ohjeistusIf you find pests, always call a pest controller (meindýraeyðir). A contract with marked bait points on a plan of the premises is best.

Viralliset lähteet

Checked

Tämä sivu on yleistä tietoa, ei oikeudellista neuvontaa. Tarkista asia paikallisilta viranomaisilta.

Islanti: Chef Hygiene sovellus

Sovellus lataa nämä keittiösi säännöt, tarkistaa tietosi niitä vasten ja säilyttää todisteet tarkastajalle.

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