Dostupno sada u 50 zemalja, u skladu s pravilima higijene hrane svake zemlje.

Chef Hygiene
Jelovnik

Francuska: za restorane i hranu za van

Spremni za inspekciju hrane. Svaki dan.

In France, Chef Hygiene follows the arrêté of 21 December 2009 on food temperatures, the 14-hour hygiene training of Décret 2011-731 and EU rules, and the DDPP inspects restaurants.

UskoroTrgovina aplikacijaNabavi toGoogle PlayPreuzmite ga odProzoriOtvoriteWeb-aplikacija

14 dana besplatno · jedna cijena po stranici · bez ugovora

Aplikacija Chef Hygiene na računalu: početni zaslon kuhinje s dnevnim provjeramaAplikacija Chef Hygiene na telefonu: početni zaslon kuhinje s dnevnim provjerama

Francuska: pravila higijene hrane

Pravila na ovoj stranici su za sada na engleskom jeziku. Bit će prevedena na vaš jezik.

Inspekcijsko tijelo
Departmental Directorate for the Protection of Populations (Direction Départementale de la Protection des Populations, DDPP)
Javna ocjena
Da
Jezici u aplikaciji
Français, English

Vaš pregled

The DDPP carries out official controls in restaurants. The DGAL (Direction Générale de l’Alimentation) sets national inspection policy. About 52,000 inspections a year are made in commercial restaurants.

Inspections follow risk: higher-risk places are inspected at least twice a year. A small fault brings a warning letter. A bigger fault brings an official report, a deadline for corrective measures and a re-inspection. If public health is at serious risk, the DDPP can order closure, withdraw the sanitary approval or suspend operations.

Ocjena higijene

Yes. Alim’confiance publishes every official inspection result online, free for the public. It has 4 levels: Très satisfaisant, Satisfaisant, À améliorer and À corriger de manière urgente. A result stays visible for 1 year.

„Zakon“ je obvezujuće pravilo. „Službene smjernice“ nisu zakon, ali inspektori ih očekuju. „Chef Hygiene zadano“ je vrijednost koju aplikacija provjerava tamo gdje nijedno pravilo ne daje broj.

Temperature

  • ZakonDishes prepared in advance (préparations culinaires élaborées à l’avance): +3°C or colder.
  • ZakonRaw poultry and meat preparations: +4°C or colder.
  • ZakonMinced meat and fresh fish products: +2°C or colder.
  • ZakonIce cream and frozen minced meat and fish: −18°C or colder. Other frozen food: −12°C or colder. Chef Hygiene aims for −18°C and flags a freezer above −15°C.
  • ZakonDishes served or delivered hot: +63°C or hotter.
  • Službene smjerniceCooling: from +63°C to below +10°C in less than 2 hours. Annexe IV of the arrêté makes this law in collective catering. Commercial restaurants use the same numbers as good practice from the hygiene guides.
  • Službene smjerniceReheating: no more than 1 hour between +10°C and the serving temperature of +63°C. This is law in collective catering and good practice from the hygiene guides in restaurants.
  • Chef Hygiene zadanoFrench law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.

Osoblje, obuka i zdravlje

  • ZakonCommercial restaurants, cafeterias, self-service and fast-food places need at least one person with 14 hours of food hygiene training. The rules are Décret 2011-731 and the arrêté of 5 October 2011.
  • ZakonYou do not need the course with 3 years of experience managing or running a food business. A recognised food hygiene diploma issued after 1 January 2006 also counts. The rule sets no renewal date.
  • ZakonA worker with a disease carried by food, an infected wound, a skin infection or diarrhoea must not handle food (EU Regulation 852/2004). They must tell the business operator at once.
  • Službene smjerniceFrench law sets no fixed time off for sick staff. The operator judges each case and keeps the person away from food until they are medically cleared.

Alergeni

  • ZakonThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs (Regulation 1169/2011).
  • ZakonFor food that is not prepacked, such as restaurant dishes, the information must be in writing (Décret 2015-447). It goes on, or right next to, the food, so there is no doubt which dish has which allergen.
  • Službene smjerniceA label, a menu note or a board can carry it. Staff can also explain it by voice if it is backed by written documents. Staff must be trained to give it correctly.

Provjere zaštite od požara

  • ZakonFire extinguishers are checked at least once a year by a qualified person or approved body. Dates go on the label and in the safety register (registre de sécurité). Extinguishers are overhauled every 10 years.
  • ZakonKitchen hood and ducts: cleaned at least once a year (Article GC 21 of the 1980 fire rules for public buildings). Grease filters are cleaned at least weekly, and every cleaning is written in the register.
  • ZakonGas installations, connections and appliances are checked every year. Chimney flues are swept at least yearly. A competent body or person does the work and the register records it.
  • ZakonElectrical installations are checked every year by an approved organisation or a competent person. The report goes in the safety register.
  • ZakonEvery restaurant keeps a safety register. It holds the emergency numbers, evacuation instructions, staff training dates and reports of all technical checks and maintenance.

Zapisi

  • ZakonEvery food business except primary production needs a food safety plan (Plan de Maîtrise Sanitaire, PMS) based on HACCP principles and good hygiene practice.
  • Službene smjerniceThe plan covers cleaning and disinfection records, goods-in forms with temperatures, fridge and cooking temperature records, equipment maintenance, staff training, pest control and logs of problems and fixes.
  • Službene smjerniceKeep verification and trend records for at least 3 years. Keep food safety control records for the product’s shelf life plus 6 months (DGAL instruction).

Službeni izvori

Checked

Ova stranica sadrži opće informacije, a ne pravni savjet. Obratite se lokalnim vlastima.

Francuska: Chef Hygiene aplikacija

Aplikacija učitava ova pravila za vašu kuhinju, provjerava vaše zapise u odnosu na njih i čuva dokaz za inspektora.

UskoroTrgovina aplikacijaNabavi toGoogle PlayPreuzmite ga odProzoriOtvoriteWeb-aplikacija

Druge zemlje

Zemlje