Disponible dès maintenant dans 50 pays, dans le respect des règles d’hygiène alimentaire en vigueur dans chaque pays.

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Espagne : pour les restaurants et les plats à emporter

Prêt pour l’inspection sanitaire. Tous les jours.

In Spain, Chef Hygiene follows Real Decreto 3484/2000 on prepared meals, Real Decreto 126/2015 on allergens and EU Regulation 852/2004; the autonomous communities and town councils inspect restaurants.

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Espagne : règles d'hygiène alimentaire

Le règlement de cette page est pour l’instant en anglais. Il sera traduit dans votre langue.

organisme d’inspection
Spanish Agency for Food Safety and Nutrition (Agencia Española de Seguridad Alimentaria y Nutrición, AESAN)
Évaluation publique
Non
Langues disponibles dans l’application
Español, English

Votre inspection

AESAN coordinates national food safety policy and gives guidance, but it does not inspect restaurants itself. The autonomous communities (such as Catalonia, Madrid and Andalusia) and the town councils carry out the on-site inspections. Each region has its own health department.

Faults are graded as minor, serious or very serious (Ley 17/2011 and regional laws). A minor fault can bring a warning or a small fine. Serious faults bring higher fines and corrective action, and can lead to temporary closure (cierre cautelar). The owner can appeal.

Note d’hygiène

There is no national public hygiene rating, sticker or star system. Some regions or town councils publish inspection results online, but this is not the same across Spain.

La « loi » désigne une règle contraignante. Les « recommandations officielles » ne constituent pas une loi, mais les inspecteurs s’y attendent. « Chef Hygiene valeur par défaut » est une valeur de référence utilisée par l’application lorsqu’aucune règle ne spécifie de valeur numérique.

Températures

  • LoiChilled food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
  • LoiChilled food eaten within 24 hours: up to 8°C is allowed (article 7).
  • LoiFrozen food: −18°C or colder (article 7).
  • LoiHot food held for service: 65°C or hotter (article 7).
  • LoiCooling: cooked food to be kept cold must reach 8°C or colder in the centre as fast as possible (article 6.8). The decree gives no time limit.
  • Chef Hygiene par défautChef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
  • LoiReheating: to 65°C or hotter in the centre, as fast as possible (article 6.9). Thaw food in the fridge (article 6.4).
  • Chef Hygiene par défautSpanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.

Personnel, formation et santé

  • LoiThe owner must make sure staff are trained in food hygiene before they handle food. The training covers temperature control, cross-contamination, cleaning, personal hygiene and the business’s own HACCP controls.
  • LoiThe food handler certificate (carné de manipulador) is no longer compulsory under national law since Real Decreto 109/2010. Training can be in-house, online or with an outside course.
  • Orientations officiellesSome regions or town councils may still ask for proof of training. Ask your local authority. Keep a record of names, dates, topics and trainer.
  • LoiAnyone with diarrhoea, vomiting, jaundice, a sore throat with fever or an infected skin wound must not handle food. They must tell management at once (EU Regulation 852/2004, Annex II, Chapter VIII).

Allergènes

  • LoiThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, tree nuts, milk, mustard, celery, sesame, sulphites, molluscs, lupin and soya (Regulation 1169/2011, Annex II).
  • LoiReal Decreto 126/2015 asks restaurants and takeaways to give written allergen information for food that is not prepacked. The customer must be able to get it before buying or eating.
  • Orientations officiellesKeep a recipe or ingredient file that shows which dishes contain which allergens. Train staff to advise customers.

Contrôles de sécurité incendie

  • LoiFire extinguishers: every 3 months the owner or manager checks each one. It must be in place, undamaged, signed, with its pressure gauge in the working zone (Real Decreto 513/2017, RIPCI).
  • LoiExtinguishers get a yearly maintenance by an approved fire safety company (standard UNE 23120). Every 5 years the company does a full inspection and stamping.
  • LoiButane and propane gas installations are inspected every 5 years by an approved installer (Real Decreto 919/2006). This covers tightness, ventilation, combustion and gas detection.
  • LoiLow-voltage electrical installations in places open to the public, such as restaurants, are inspected every 5 years by an approved body (Real Decreto 842/2002, REBT).

Archives

  • LoiEvery food business, restaurants and takeaways included, must set up and keep an APPCC (HACCP) system (EU Regulation 852/2004).
  • Orientations officiellesWritten prerequisite plans cover cleaning and disinfection, pest control, water, waste, staff hygiene and training, supplier traceability, equipment maintenance, allergens and temperature control.
  • Orientations officiellesPest control must be done by a company registered in the ROESB register. Keep its registration, its staff training certificates and its treatment reports.

Sources officielles

Checked

Cette page contient des informations générales et ne constitue pas un avis juridique. Veuillez consulter les autorités locales compétentes.

Espagne : l'application Chef Hygiene

L’application charge ces règles pour votre cuisine, vérifie vos enregistrements par rapport à celles-ci et conserve les preuves pour l’inspecteur.

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