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Chef Hygiene
Matseðill

Ástralía: fyrir hvert matvælafyrirtæki

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

In Australia the app follows the Australia New Zealand Food Standards Code, Chapter 3: Standard 3.2.2 (food safety practices) and Standard 3.2.2A (food safety management tools), which every state and territory applies through its own Food Act. You choose your state or territory when you sign up. Chef Hygiene keeps your daily records; it does not register your business, and it is not approved by Food Standards Australia New Zealand, any state or territory, or any council.

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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.

Ástralía: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Your local council's environmental health officers (in the Australian Capital Territory, ACT Health; in the Northern Territory, NT Health), under the Food Standards Code as each state's and territory's Food Act applies it
Opinber einkunn
Á sumum stöðum
Tungumál í appinu
English

Skoðun þín

Register your food business with your council before you start (with ACT Health in the ACT and NT Health in the NT; in Queensland a licensable business gets a licence from the council). The council's environmental health officers inspect restaurants, cafés and takeaways (in the ACT and the NT, the territory's health department). In Victoria, Safe Food Victoria (since 1 July 2026) licenses dairy, meat and seafood businesses, while councils still look after restaurants and cafés.

Officers check the Food Standards Code. Under Standard 3.2.2A (since 8 December 2023) a category one business (a caterer or food service business that makes ready-to-eat potentially hazardous food from unpackaged ingredients: restaurants, cafés, takeaways, caterers) needs a food safety supervisor, trained food handlers and records; a category two business (a shop selling unpackaged ready-to-eat potentially hazardous food it did not make) needs the supervisor and trained handlers. Some states add rules: in Victoria a class 2 business doing the listed higher-risk activities keeps a food safety program (most use the free FoodSmart template); in Queensland caterers keep an accredited food safety program. In New South Wales a penalty notice for not following the Food Standards Code is $660 for a person or $1,980 for a company (NSW Food Authority register, 2026); we did not confirm the amounts in other states.

Hreinlætismat

There is no national grade. Some councils give a voluntary star rating after their normal inspection: NSW's Scores on Doors (3 stars Good, 4 Very Good, 5 Excellent), Queensland councils' Eat Safe and South Australia's Food Safety Rating Scheme. Taking part is voluntary.

„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

  • LögfræðiPotentially hazardous food kept at 5°C or below, or 60°C or above ("temperature control"), on receipt, in storage, on display and in transport. A probe thermometer accurate to ±1°C wherever such food is handled (Standard 3.2.2).
  • Chef Hygiene sjálfgefiðFrozen food stays frozen: the Standard names no freezer temperature. Chef Hygiene aims for −18°C or colder and flags anything warmer than −12°C as good practice, not the law.
  • Opinberar leiðbeiningarCooking: a step reasonably known to make the food safe, with no number in the law. 75°C in the centre is official advice.
  • LögfræðiCooling from 60°C to 21°C within 2 hours, then to 5°C within 4 more hours; reheating food for hot holding rapidly to 60°C or above (Standard 3.2.2; FSANZ advises reheating within 2 hours).
  • Opinberar leiðbeiningarThe 2-hour/4-hour rule for food between 5°C and 60°C: under 2 hours, use it or refrigerate it; 2 to 4 hours, use it but never refrigerate it; over 4 hours, throw it out. This is FSANZ guidance, one way to show your food stays safe.
  • Chef Hygiene sjálfgefiðChef Hygiene asks for fridge checks at opening and closing.

Starfsfólk, þjálfun og heilsa

  • LögfræðiA category one or two business appoints a food safety supervisor before it starts: someone reasonably available, with a certificate issued in the last 5 years. In New South Wales the certificate is the NSW Food Authority's; in the ACT every registered food business needs a supervisor (Standard 3.2.2A and state rules).
  • LögfræðiEvery food handler has done a food safety course or can show the skills and knowledge for their work; there is no set number of hours (Standard 3.2.2A). Free courses exist.
  • LögfræðiStaff with symptoms of a foodborne illness report it and don't handle food; someone diagnosed with a foodborne illness comes back only when a doctor says they are no longer sick or carrying it. No routine health certificate (Standard 3.2.2).

Ofnæmisvaldar

  • LögfræðiThe allergens the Food Standards Code names (Plain English Allergen Labelling, PEAL, in force since 25 February 2024): wheat and cereals with gluten, fish, crustaceans, molluscs, egg, milk, lupin, peanut, soy, sesame, added sulphites of 10 mg/kg or more, and each tree nut by name (almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pistachio, pine nut, walnut). For food sold unpackaged, the information is shown with the food or given when a customer asks.

Brunavarnaeftirlit

  • LögfræðiEvery workplace has an emergency plan with evacuation procedures, how to tell emergency services, and testing of the procedures; the law sets no interval for the testing (model WHS Regulations, r 43; Victoria has its own OHS regulations).
  • LögfræðiQueensland only: an evacuation practice at least every year, with a record; evacuation instructions every year; first-response instructions every 2 years and within a month for a new worker (Building Fire Safety Regulation 2008).
  • Opinberar leiðbeiningarAS 3745 (planning for emergencies in facilities) is a standard, not law; its yearly evacuation exercise is good practice. Chef Hygiene suggests a yearly drill elsewhere.
  • Chef Hygiene sjálfgefiðExtinguishers, the fire alarm, exit signs, hood fire suppression and electrics: Chef Hygiene suggests dates you can change. They come from the National Construction Code and state rules, which we did not check for intervals.
  • Opinberar leiðbeiningarEmergency: 000 for police, fire and ambulance.

Skrár

  • LögfræðiA category one business keeps records of receiving, storage, cooking, cooling, reheating, display and transport temperatures, time out of temperature control, and cleaning and sanitising, for 3 months, on site whenever it is open (Standard 3.2.2A, clause 12).
  • LögfræðiRecords can be in any form, electronic included: there is no government records app. An officer may accept another way of showing safe practice, but can then ask for records.
  • Opinberar leiðbeiningarPest control and training records are good practice, not records Standard 3.2.2A asks for.

Opinberar heimildir

Checked

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Ástralía: 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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