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Chef Hygiene
Matseðill

Austurríki: fyrir veitingastaði og meðlæti

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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.

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14 dagar ókeypis · eitt verð á síðu · enginn samningur

Chef Hygiene appið í tölvu: heimaskjár eldhússins með daglegum eftirliti.Chef Hygiene appið í símanum: heimaskjár eldhússins með daglegum eftirliti.

Austurríki: reglur um hollustuhætti matvæla

Reglurnar á þessari síðu eru á ensku í bili. Þær verða þýddar á þitt tungumál.

Skoðunaraðili
Food control of the federal state (Lebensmittelaufsicht); in Vienna the Market Office MA 59 (Marktamt)
Opinber einkunn
Nei
Tungumál í appinu
Deutsch, English

Skoðun þín

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.

Hreinlætismat

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

„Lög“ eru bindandi regla. „Opinberar leiðbeiningar“ eru ekki lög, en eftirlitsmenn búast við þeim. „Chef Hygiene sjálfgefið gildi“ er gildi sem appið ber saman við þar sem engin regla gefur upp tölu.

Hitastig

  • Opinberar leiðbeiningarChilled 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).
  • Opinberar leiðbeiningarRecommended 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.
  • Opinberar leiðbeiningarFrozen food: −18°C, with a tolerance up to −15°C.
  • Opinberar leiðbeiningarHot 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.
  • Opinberar leiðbeiningarCooling: 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.
  • Opinberar leiðbeiningarReheating: a core temperature of at least 75°C for several minutes.
  • Opinberar leiðbeiningarCooking: 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.
  • Opinberar leiðbeiningarSalads on a buffet for more than 2 hours must be kept chilled.
  • Opinberar leiðbeiningarDeliveries: 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.

Starfsfólk, þjálfun og heilsa

  • LögfræðiFood workers must be supervised and trained in food hygiene for their work (EU Regulation 852/2004). Austrian law sets no certificate, hours or renewal.
  • Opinberar leiðbeiningarThe 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.
  • Opinberar leiðbeiningarHealth instruction (Belehrung), oral and written with a signed form, at the start and once a year.
  • Opinberar leiðbeiningarSick 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.
  • LögfræðiStaff who give allergen information by word of mouth must be trained, and the training must be documented (Allergeninformationsverordnung § 3).

Ofnæmisvaldar

  • LögfræðiThe 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • LögfræðiFor 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).
  • LögfræðiInformation 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).
  • Opinberar leiðbeiningarThe 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”.

Brunavarnaeftirlit

  • LögfræðiFire 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).
  • LögfræðiEmergency 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).
  • LögfræðiThe 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).
  • LögfræðiGas 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).
  • LögfræðiA 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).

Skrár

  • LögfræðiYou 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.
  • Opinberar leiðbeiningarCheck 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.
  • Opinberar leiðbeiningarKeep 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.
  • Opinberar leiðbeiningarKeep a cleaning plan, with a deep clean at least once a year, and goods-in checks of chilled and frozen deliveries.

Opinberar heimildir

Checked

Þessi síða er almennar upplýsingar, ekki lögfræðiráðgjöf. Hafðu samband við sveitarfélagið þitt.

Austurríki: Chef Hygiene appið

Appið hleður þessum reglum inn fyrir eldhúsið þitt, ber saman skrár þínar við þær og geymir sönnunargögn fyrir skoðunarmanninn.

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