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Chef Hygiene
Matseðill

Spánn: fyrir veitingastaði og meðlæti

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In Spain, Chef Hygiene follows Real Decreto 3484/2000 on prepared meals, Real Decreto 126/2015 on allergens and EU Regulation 852/2004; the autonomous communities and town councils inspect restaurants.

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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.

Spánn: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Spanish Agency for Food Safety and Nutrition (Agencia Española de Seguridad Alimentaria y Nutrición, AESAN)
Opinber einkunn
Nei
Tungumál í appinu
Español, English

Skoðun þín

AESAN coordinates national food safety policy and gives guidance, but it does not inspect restaurants itself. The autonomous communities (such as Catalonia, Madrid and Andalusia) and the town councils carry out the on-site inspections. Each region has its own health department.

Faults are graded as minor, serious or very serious (Ley 17/2011 and regional laws). A minor fault can bring a warning or a small fine. Serious faults bring higher fines and corrective action, and can lead to temporary closure (cierre cautelar). The owner can appeal.

Hreinlætismat

There is no national public hygiene rating, sticker or star system. Some regions or town councils publish inspection results online, but this is not the same across Spain.

„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

  • LögfræðiChilled food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
  • LögfræðiChilled food eaten within 24 hours: up to 8°C is allowed (article 7).
  • LögfræðiFrozen food: −18°C or colder (article 7).
  • LögfræðiHot food held for service: 65°C or hotter (article 7).
  • LögfræðiCooling: cooked food to be kept cold must reach 8°C or colder in the centre as fast as possible (article 6.8). The decree gives no time limit.
  • Chef Hygiene sjálfgefiðChef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
  • LögfræðiReheating: to 65°C or hotter in the centre, as fast as possible (article 6.9). Thaw food in the fridge (article 6.4).
  • Chef Hygiene sjálfgefiðSpanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.

Starfsfólk, þjálfun og heilsa

  • LögfræðiThe owner must make sure staff are trained in food hygiene before they handle food. The training covers temperature control, cross-contamination, cleaning, personal hygiene and the business’s own HACCP controls.
  • LögfræðiThe food handler certificate (carné de manipulador) is no longer compulsory under national law since Real Decreto 109/2010. Training can be in-house, online or with an outside course.
  • Opinberar leiðbeiningarSome regions or town councils may still ask for proof of training. Ask your local authority. Keep a record of names, dates, topics and trainer.
  • LögfræðiAnyone with diarrhoea, vomiting, jaundice, a sore throat with fever or an infected skin wound must not handle food. They must tell management at once (EU Regulation 852/2004, Annex II, Chapter VIII).

Ofnæmisvaldar

  • LögfræðiThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, tree nuts, milk, mustard, celery, sesame, sulphites, molluscs, lupin and soya (Regulation 1169/2011, Annex II).
  • LögfræðiReal Decreto 126/2015 asks restaurants and takeaways to give written allergen information for food that is not prepacked. The customer must be able to get it before buying or eating.
  • Opinberar leiðbeiningarKeep a recipe or ingredient file that shows which dishes contain which allergens. Train staff to advise customers.

Brunavarnaeftirlit

  • LögfræðiFire extinguishers: every 3 months the owner or manager checks each one. It must be in place, undamaged, signed, with its pressure gauge in the working zone (Real Decreto 513/2017, RIPCI).
  • LögfræðiExtinguishers get a yearly maintenance by an approved fire safety company (standard UNE 23120). Every 5 years the company does a full inspection and stamping.
  • LögfræðiButane and propane gas installations are inspected every 5 years by an approved installer (Real Decreto 919/2006). This covers tightness, ventilation, combustion and gas detection.
  • LögfræðiLow-voltage electrical installations in places open to the public, such as restaurants, are inspected every 5 years by an approved body (Real Decreto 842/2002, REBT).

Skrár

  • LögfræðiEvery food business, restaurants and takeaways included, must set up and keep an APPCC (HACCP) system (EU Regulation 852/2004).
  • Opinberar leiðbeiningarWritten prerequisite plans cover cleaning and disinfection, pest control, water, waste, staff hygiene and training, supplier traceability, equipment maintenance, allergens and temperature control.
  • Opinberar leiðbeiningarPest control must be done by a company registered in the ROESB register. Keep its registration, its staff training certificates and its treatment reports.

Opinberar heimildir

Checked

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

Spánn: 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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