Eistland: brunavarnir

„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.

• LögfræðiExtinguishers are checked and serviced by the maker’s interval. Without one, check yearly in a kitchen (damp, heat swings) and every 2 years in a dry, steady place. Keep the papers (Fire Safety Act §§ 31–32; extinguisher regulation § 10).
• LögfræðiA fire alarm is serviced each quarter plus a yearly service, with a logbook and a daily look at the panel (fire-alarm regulation §§ 25–27).
• LögfræðiStaff get fire training before they start or change job. A fire action plan and a yearly drill are required only where a fire report is required, for restaurants with over 150 usual users or over 1,000 m² (Fire Safety Act § 6).
• Opinberar leiðbeiningarA periodic electrical audit is required for business premises. Chef Hygiene suggests every 10 years (5 years if built before 2000), based on TTJA guidance.
• Opinberar leiðbeiningarGas: a check by a qualified gas worker every 4 years (TTJA guidance, Nov 2024). Chef Hygiene suggests this; the exact rule for restaurants is not confirmed.