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Chef Hygiene
Matseðill

Frakkland: fyrir veitingastaði og meðlæti

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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.

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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.

Frakkland: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Departmental Directorate for the Protection of Populations (Direction Départementale de la Protection des Populations, DDPP)
Opinber einkunn
Já
Tungumál í appinu
Français, English

Skoðun þín

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.

Hreinlætismat

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.

„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

  • LögfræðiDishes prepared in advance (préparations culinaires élaborées à l’avance): +3°C or colder.
  • LögfræðiRaw poultry and meat preparations: +4°C or colder.
  • LögfræðiMinced meat and fresh fish products: +2°C or colder.
  • LögfræðiIce 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.
  • LögfræðiDishes served or delivered hot: +63°C or hotter.
  • Opinberar leiðbeiningarCooling: 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.
  • Opinberar leiðbeiningarReheating: 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 sjálfgefiðFrench 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

  • LögfræðiCommercial 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.
  • LögfræðiYou 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.
  • LögfræðiA 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.
  • Opinberar leiðbeiningarFrench 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.

Ofnæmisvaldar

  • LögfræðiThe 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).
  • LögfræðiFor 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.
  • Opinberar leiðbeiningarA 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.

Brunavarnaeftirlit

  • LögfræðiFire 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.
  • LögfræðiKitchen 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.
  • LögfræðiGas 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.
  • LögfræðiElectrical installations are checked every year by an approved organisation or a competent person. The report goes in the safety register.
  • LögfræðiEvery restaurant keeps a safety register. It holds the emergency numbers, evacuation instructions, staff training dates and reports of all technical checks and maintenance.

Skrár

  • LögfræðiEvery food business except primary production needs a food safety plan (Plan de Maîtrise Sanitaire, PMS) based on HACCP principles and good hygiene practice.
  • Opinberar leiðbeiningarThe 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.
  • Opinberar leiðbeiningarKeep 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).

Opinberar heimildir

Checked

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

Frakkland: 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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