यह उत्पाद अब 50 देशों में उपलब्ध है, और प्रत्येक देश के अपने खाद्य स्वच्छता नियमों का पालन करता है।

Chef Hygiene
मेनू

ऑस्ट्रिया: रेस्तरां और टेकअवे के लिए

खाद्य निरीक्षण के लिए तैयार। हर दिन।

In Austria the app follows the food law (LMSVG), the allergen information regulation, EU Regulation 852/2004 and the health ministry’s hygiene guideline for restaurants; your federal state’s food control inspects.

जल्द आ रहा हैऐप स्टोरइसे चालू करोगूगल प्लेइसे यहां से प्राप्त करेंविंडोज़खोलेंवेब अप्प

14 दिन निःशुल्क · प्रति साइट एक ही कीमत · कोई अनुबंध नहीं

कंप्यूटर पर Chef Hygiene ऐप: रसोई की होम स्क्रीन जिसमें दैनिक जाँचें शामिल हैंफोन पर Chef Hygiene ऐप: रसोई की होम स्क्रीन जिसमें दैनिक जांच शामिल हैं

ऑस्ट्रिया: खाद्य स्वच्छता नियम

इस पृष्ठ पर नियम फिलहाल अंग्रेजी में हैं। इन्हें आपकी भाषा में अनुवादित किया जाएगा।

निरीक्षण निकाय
Food control of the federal state (Lebensmittelaufsicht); in Vienna the Market Office MA 59 (Marktamt)
सार्वजनिक रेटिंग
नहीं
ऐप में उपलब्ध भाषाएँ
Deutsch, English

आपका निरीक्षण

Food control is the task of the governor (Landeshauptmann) of each of the 9 federal states. The Land’s trained food inspectors (Lebensmittelaufsicht) do the visits; in Vienna this is the Market Office MA 59. The agency AGES tests official samples.

Controls are based on risk, under a 3-year national control plan. After a visit the inspector can ask in writing for faults to be fixed by a deadline, or issue a formal order. Orders can go as far as closing all or part of the business. Fines are up to €35,000, and up to €70,000 for repeat cases.

स्वच्छता रेटिंग

Austria has no public hygiene rating or sticker. Results are not published for each business, and there is nothing to display at the door.

“कानून” एक बाध्यकारी नियम है। “आधिकारिक मार्गदर्शन” कानून नहीं है, लेकिन निरीक्षक इसकी अपेक्षा करते हैं। “Chef Hygiene डिफ़ॉल्ट” एक ऐसा मान है जिसकी जाँच ऐप द्वारा की जाती है जहाँ कोई नियम संख्या नहीं देता है।

तापमान

  • आधिकारिक मार्गदर्शनChilled food: 0–4°C, with a tolerance up to 6°C. Chef Hygiene aims for 4°C and flags readings above 6°C. No Austrian law sets restaurant temperatures; this is the ministry’s guideline (Beilage 1b).
  • आधिकारिक मार्गदर्शनRecommended maximum for restaurants: poultry, rabbit and raw mince 4°C, other meat 7°C, offal 3°C. Raw fish is kept at melting-ice temperature. A fridge with mixed food is set to the lowest temperature needed.
  • आधिकारिक मार्गदर्शनFrozen food: −18°C, with a tolerance up to −15°C.
  • आधिकारिक मार्गदर्शनHot food: as hot as possible, in any case above 70°C. A short drop is tolerated if the food stays safe. The staff leaflet says at least 75°C for hot food on offer.
  • आधिकारिक मार्गदर्शनCooling: cool food that is not eaten at once quickly to 0–4°C (6°C at most), if possible within 2 hours, and keep it there.
  • आधिकारिक मार्गदर्शनReheating: a core temperature of at least 75°C for several minutes.
  • आधिकारिक मार्गदर्शनCooking: hot dishes with raw egg reach 75°C in the core. Mince, poultry and fish must be well heated through; the guideline gives no number.
  • आधिकारिक मार्गदर्शनSalads on a buffet for more than 2 hours must be kept chilled.
  • आधिकारिक मार्गदर्शनDeliveries: refuse frozen food above −15°C, and chilled food more than 3°C above the product’s own set temperature. Chef Hygiene uses 7°C as one number for chilled deliveries.

कर्मचारी, प्रशिक्षण और स्वास्थ्य

  • कानूनFood workers must be supervised and trained in food hygiene for their work (EU Regulation 852/2004). Austrian law sets no certificate, hours or renewal.
  • आधिकारिक मार्गदर्शनThe ministry’s guideline asks for training at least once a year, at hiring and when tasks change, in a language the worker understands. Record place, date, topic, length, trainer and signatures, and keep the record for 3 years.
  • आधिकारिक मार्गदर्शनHealth instruction (Belehrung), oral and written with a signed form, at the start and once a year.
  • आधिकारिक मार्गदर्शनSick staff: no food work with diarrhoea or vomiting, infected wounds, or skin disease that cannot be covered. Stay away at least 48 hours after symptoms end, unless an infection is ruled out. Disinfect hands after every toilet visit for 3 weeks. Staff must tell you at once.
  • कानूनStaff who give allergen information by word of mouth must be trained, and the training must be documented (Allergeninformationsverordnung § 3).

एलर्जी कारक

  • कानूनThe 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • कानूनFor food that is not prepacked, give the allergen information in writing without being asked. Or put up a clearly visible notice that staff give it by word of mouth on request (Allergeninformationsverordnung § 3).
  • कानूनInformation by word of mouth must come from trained staff and always be based on written records, such as recipes and supplier labels (§§ 3 and 4).
  • आधिकारिक मार्गदर्शनThe official Austrian Food Code (Codex A5) has letter codes A to R for the 14 allergens. You may use them only with a legend headed “Allergeninformation gemäß Codex-Empfehlung”.

अग्नि सुरक्षा जांच

  • कानूनFire extinguishers and fixed extinguishing systems are checked at least every second calendar year, and no more than 27 months apart, by a competent person. Keep the record for 3 years or use a sticker with the test date (AStV § 13).
  • कानूनEmergency lighting, alarm devices, ventilation and air-conditioning systems and fire alarm systems are checked every year, no more than 15 months apart. Emergency lights and escape signs are checked by eye every month (AStV § 13).
  • कानूनThe electrical installation is tested by an electrician at most every 5 years. The labour inspectorate can set 3 years for wet or hot areas. The RCD test button is pressed at least every 6 months unless the maker says otherwise (ESV 2012).
  • कानूनGas checks are set by each federal state’s own gas law, with no national interval. Vienna and Styria set none; others range from 2 to 15 years. A permitted business plant is self-checked every 5 or 6 years (GewO § 82b).
  • कानूनA fire safety book, fire safety rules and yearly fire drills are required only where the authority has ordered a fire safety officer (AStV §§ 43, 45).

अभिलेख

  • कानूनYou need own checks based on HACCP principles (EU Regulation 852/2004). The ministry’s guideline for restaurants says normal restaurant cooking needs no critical control points if good hygiene practice controls the hazards.
  • आधिकारिक मार्गदर्शनCheck fridge and freezer temperatures every working day, if possible at the start of work. Write down faults and what you did, and keep that record for 2 months past the food’s shelf life, at least 1 year.
  • आधिकारिक मार्गदर्शनKeep training records for 3 years. Document pest checks at least every 3 months. Review the HACCP system every year, and at the latest every 2 years.
  • आधिकारिक मार्गदर्शनKeep a cleaning plan, with a deep clean at least once a year, and goods-in checks of chilled and frozen deliveries.

आधिकारिक सूत्रों

Checked

यह पृष्ठ सामान्य जानकारी के लिए है, कानूनी सलाह के लिए नहीं। अपने स्थानीय प्राधिकरण से संपर्क करें।

ऑस्ट्रिया: खाद्य स्वच्छता मार्गदर्शिकाएँ

ऑस्ट्रिया: Chef Hygiene ऐप

यह ऐप आपकी रसोई के लिए इन नियमों को लोड करता है, आपके रिकॉर्ड की उनसे तुलना करता है और निरीक्षक के लिए सबूत रखता है।

जल्द आ रहा हैऐप स्टोरइसे चालू करोगूगल प्लेइसे यहां से प्राप्त करेंविंडोज़खोलेंवेब अप्प

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