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

Chef Hygiene
मेनू

आयरलैंड: रेस्तरां और टेकअवे के लिए

खाद्य निरीक्षण के लिए तैयार। हर दिन।

In Ireland the app follows EU Regulation 852/2004 as set out in S.I. 369/2006, FSAI guidance and the FSAI Safe Catering Pack, and HSE Environmental Health Officers inspect.

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

आयरलैंड: खाद्य स्वच्छता नियम

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

निरीक्षण निकाय
Food Safety Authority of Ireland (FSAI); restaurants and takeaways are inspected by the HSE National Environmental Health Service
सार्वजनिक रेटिंग
नहीं
ऐप में उपलब्ध भाषाएँ
English

आपका निरीक्षण

The HSE National Environmental Health Service inspects restaurants, takeaways and similar premises. Its Environmental Health Officers (EHOs) work under service contracts with the FSAI, which is legally responsible for enforcing food law.

Inspections are usually not announced. An EHO can come at any reasonable time when you are open, look round, ask questions and check your records. An EHO can serve an Improvement Notice. The District Court can make an Improvement Order, and a Closure Order is for a grave and immediate danger to public health or non-compliance. A Prohibition Order stops the sale of a product or batch. A fixed payment notice of €250 applies to some offences, such as failing to register.

स्वच्छता रेटिंग

There is no public hygiene rating or sticker for restaurants. The FSAI publishes closure, improvement and prohibition orders, and its monthly press releases name the businesses.

“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 मार्गदर्शनIrish law sets no numeric temperature limits. The numbers below come from FSAI guidance. The legal duty is not to break the cold chain (Regulation 852/2004, Annex II).
  • आधिकारिक मार्गदर्शनChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
  • आधिकारिक मार्गदर्शनFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
  • आधिकारिक मार्गदर्शनCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
  • आधिकारिक मार्गदर्शनReheating: only once, to 70°C or more at the core.
  • आधिकारिक मार्गदर्शनHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
  • आधिकारिक मार्गदर्शनCooling: put cooked food in the fridge within 2 hours. If it is above 10°C at 2½ hours, serve it at once or throw it away (FSAI Safe Catering).
  • आधिकारिक मार्गदर्शनDeliveries: chilled food arrives below 5°C and frozen food at −18°C. Food you deliver to customers: chilled below 5°C, hot above 63°C.
  • आधिकारिक मार्गदर्शनSafe Catering limits: prepared chilled food for at most 2 days, counting the day it is made as Day 0, and frozen food for at most 6 months. Probe thermometers should be accurate to ±0.5°C.

कर्मचारी, प्रशिक्षण और स्वास्थ्य

  • कानूनStaff 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). No course or certificate is mandatory.
  • कानूनAnyone with diarrhoea, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
  • आधिकारिक मार्गदर्शनFSAI guidance: stay off work until 48 hours without symptoms. The FSAI’s Safe Catering form SC7 (Fitness to Work Assessment) can be used.
  • आधिकारिक मार्गदर्शनFSAI Guide to Food Safety Skills: Level 1 within the first month, Level 2 within 3 to 12 months, and Level 3 for managers and supervisors. The FSAI has a free course, Food Safety and You.
  • कानूनFood safety culture is a legal duty in Ireland (Regulation 852/2004, Annex II, Chapter XIa).

एलर्जी कारक

  • कानूनFor food that is not prepacked, written allergen information must be given where the food is presented, sold or supplied (S.I. 489/2014, Regulation 4). It must be easy to find before the sale, visible and legible.
  • कानूनThe information must be in English, or in Irish and English, and clearly linked to the right food (S.I. 489/2014, Regulation 5). The FSAI says customers must not have to ask, and a general notice is not enough.
  • आधिकारिक मार्गदर्शनPhone and app orders: give the information before the order is completed and at delivery, in writing at least once.
  • आधिकारिक मार्गदर्शनFood packed on site for direct sale counts as non-prepacked food, so the same written rule applies.

अग्नि सुरक्षा जांच

  • कानूनFire Services Acts 1981 and 2003, section 18(2): the person having control of premises open to the public must take all reasonable measures against fire. They must provide fire safety measures and procedures and apply them at all times.
  • कानूनA fire officer can require a fire safety assessment (section 18(6)). Under the Safety, Health and Welfare at Work Act 2005, every employer needs a written risk assessment. The HSA says fire risks are recorded in the Safety Statement and reviewed at least every year.
  • आधिकारिक मार्गदर्शनOfficial guidance: the Fire Safety Guide for Building Owners and Operators (August 2023). Hold fire drills regularly.
  • Chef Hygiene डिफ़ॉल्टGas work must be done by a Registered Gas Installer (RGI). Chef Hygiene checks gas appliances and pipes at least once a year.

अभिलेख

  • कानूनA HACCP-based food safety system has been a legal requirement since 1998. The FSAI’s Safe Catering Pack is its catering system, and I.S. 340:2007 is a recognised voluntary guide.
  • आधिकारिक मार्गदर्शनSafe Catering forms include SC1 Food Delivery Record, SC2 Fridge/Freezer/Chill Display Temperature Record, SC3 Cooking/Cooling/Reheating Record, SC4 Hot Holding/Display Temperature Record and SC6 Hygiene Training Record.
  • आधिकारिक मार्गदर्शनReview the food safety plan every year and when operations change. Show it to an EHO on request. Keep pest contractor reports.
  • कानूनThe law says only that records are kept for an appropriate period. Traceability records are kept until the food can reasonably be assumed to have been eaten. Caterers selling to the public only need to trace one step back.

आधिकारिक सूत्रों

Checked

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

आयरलैंड: खाद्य स्वच्छता मार्गदर्शिकाएँ

आयरलैंड: 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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