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Portugal : pour les restaurants et les plats à emporter

Prêt pour l’inspection sanitaire. Tous les jours.

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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Portugal : règles d'hygiène alimentaire

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

organisme d’inspection
Food and Economic Safety Authority (Autoridade de Segurança Alimentar e Económica, ASAE)
Évaluation publique
Non
Langues disponibles dans l’application
Português, English

Votre inspection

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).

Note d’hygiène

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.

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

  • Orientations officiellesChilled 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.
  • Orientations officiellesFrozen food: −18°C or colder (ASAE guidance).
  • Orientations officiellesHot 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.
  • Orientations officiellesCooling: 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.
  • Orientations officiellesReheating: the AHRESP code says 65°C in the centre, once only. Portuguese law and ASAE give no reheating number.
  • Chef Hygiene par défautPortuguese 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.
  • Orientations officiellesThaw in the fridge, in thawing equipment, in the microwave just before cooking, or during cooking. Never thaw at room temperature (ASAE).
  • LoiFrying 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.

Personnel, formation et santé

  • LoiPortuguese 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).
  • Orientations officiellesManagers responsible for the HACCP procedures need adequate training (ASAE).
  • LoiNobody 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).

Allergènes

  • LoiThe 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).
  • LoiIn 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.
  • LoiFood 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).
  • Orientations officiellesCompulsory food information, including allergens, must be in Portuguese. Other languages may be added.

Contrôles de sécurité incendie

  • LoiGas 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.
  • LoiElectrical 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.
  • LoiExtinguishers must be maintained by a company registered with ANEPC and certified to NP 4413. A yearly service is the usual practice.
  • LoiKitchens 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).
  • LoiKeep the fire safety records (registos de segurança) for at least 10 years (RT-SCIE, art. 201).

Archives

  • LoiRestaurants need own checks (autocontrolo) based on HACCP principles, with the flexibility Regulation 852/2004 gives small businesses (Decreto-Lei 113/2006).
  • Orientations officiellesASAE says records can cover temperatures, cleaning, goods received, pest control, training, maintenance, corrective actions and allergen management. Paper or digital is fine.
  • Orientations officiellesThe AHRESP code says to record fridge and freezer temperatures at least once a day. Food law sets no fixed record period.
  • LoiEvery 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).

Sources officielles

Checked

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

Portugal : 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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