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Chef Hygiene
Valikko

Portugali: ravintoloihin ja takeawaylle

Valmiina elintarviketarkastukseen. Joka päivä.

In Portugal, Chef Hygiene follows EU Regulation 852/2004, Decreto-Lei 113/2006, ASAE’s official guidance and the AHRESP code of good practice; ASAE inspects on the mainland, IRAE in the Azores and ARAE in Madeira.

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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

Portugali: elintarvikehygieniasäännöt

Tämän sivun säännöt ovat toistaiseksi englanniksi. Ne käännetään kielellesi.

Tarkastuslaitos
Food and Economic Safety Authority (Autoridade de Segurança Alimentar e Económica, ASAE)
Julkinen luokitus
Ei
Sovelluksen kielet
Português, English

Tarkastuksesi

ASAE inspects restaurants and food businesses on the mainland. In the Azores the regional inspector is IRAE (Inspeção Regional das Atividades Económicas). In Madeira it is ARAE (Autoridade Regional das Atividades Económicas). DGAV is the national authority for food information.

Inspections are risk-based. Hygiene breaches are serious economic offences (contraordenações económicas graves) under Decreto-Lei 9/2021 and bring a fine (coima). Serious breaches can lead to closure (encerramento).

Hygienialuokitus

No. Portugal has no public hygiene rating or sticker. ASAE publishes press releases and yearly results of its operations, not a score for each restaurant.

”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: 0 to 5°C (ASAE guidance). The AHRESP code says 0 to 4°C. A product’s label or its own law comes first, for example for minced meat and fresh fish. Chef Hygiene aims for 4°C.
  • Virallinen ohjeistusFrozen food: −18°C or colder (ASAE guidance).
  • Virallinen ohjeistusHot food ready to serve: 60°C or hotter (ASAE). The AHRESP code says 65°C or hotter, and cooked food below 65°C for more than 2 hours is thrown away. Chef Hygiene checks against 65°C.
  • Virallinen ohjeistusCooling: ASAE says as fast as possible, using a blast chiller, small portions and shallow trays. The AHRESP code says down to 5°C within 2 hours.
  • Virallinen ohjeistusReheating: the AHRESP code says 65°C in the centre, once only. Portuguese law and ASAE give no reheating number.
  • Chef Hygiene oletusarvoPortuguese law sets no cooking temperature. The AHRESP code says 65°C in the centre. Chef Hygiene checks against 75°C, or 70°C for 2 minutes.
  • Virallinen ohjeistusThaw in the fridge, in thawing equipment, in the microwave just before cooking, or during cooking. Never thaw at room temperature (ASAE).
  • LakiFrying oil: never above 180°C, and oil with more than 25% polar compounds may not be used (Portaria 1135/95). ASAE advises frying at 160 to 175°C.

Henkilöstö, koulutus ja terveys

  • LakiPortuguese law sets no food hygiene certificate, minimum hours or renewal. Training must suit the job and be updated when needed (EU Regulation 852/2004, Annex II, Chapter XII).
  • Virallinen ohjeistusManagers responsible for the HACCP procedures need adequate training (ASAE).
  • LakiNobody with a disease carried by food, infected wounds, skin infections, sores or diarrhoea may handle food. They must tell the manager at once (Regulation 852/2004, Annex II, Chapter VIII).

Allergeenit

  • LakiThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphites, lupin and molluscs (Regulation 1169/2011).
  • LakiIn restaurants, allergen information must be available on a medium the customer can easily take in, such as a menu, board, sheet or screen (Decreto-Lei 26/2016, art. 4). Spoken-only information is not enough on this reading.
  • LakiFood packed in the restaurant for direct sale carries an allergen label (art. 6). For delivery apps and phone orders, give allergens before the order is completed and again at delivery (art. 8).
  • Virallinen ohjeistusCompulsory food information, including allergens, must be in Portuguese. Other languages may be added.

Paloturvallisuustarkastukset

  • LakiGas installations in restaurants are inspected every 3 years by a recognised inspection body (Decreto-Lei 97/2017, art. 21). This does not cover an appliance fed straight from a gas bottle.
  • LakiElectrical installations are inspected every 5 years, but only for installations listed in the law (Decreto-Lei 96/2017, art. 19). One example is commercial premises with a supply over 41.4 kVA.
  • LakiExtinguishers must be maintained by a company registered with ANEPC and certified to NP 4413. A yearly service is the usual practice.
  • LakiKitchens over 20 kW need a fire blanket and an extinguisher of at least 25F where oil or fat is used. They also need a manual gas and power cut-off at the main door and posted safety instructions (RT-SCIE).
  • LakiKeep the fire safety records (registos de segurança) for at least 10 years (RT-SCIE, art. 201).

Ennätykset

  • LakiRestaurants need own checks (autocontrolo) based on HACCP principles, with the flexibility Regulation 852/2004 gives small businesses (Decreto-Lei 113/2006).
  • Virallinen ohjeistusASAE says records can cover temperatures, cleaning, goods received, pest control, training, maintenance, corrective actions and allergen management. Paper or digital is fine.
  • Virallinen ohjeistusThe AHRESP code says to record fridge and freezer temperatures at least once a day. Food law sets no fixed record period.
  • LakiEvery restaurant must have the paper complaints book and the electronic one (livroreclamacoes.pt), with a sign in a visible place. Keep closed books for at least 3 years (Decreto-Lei 156/2005).

Viralliset lähteet

Checked

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Portugali: Chef Hygiene sovellus

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