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Chef Hygiene
Matseðill

Gíbraltar: fyrir veitingastaði og meðlæti

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Gibraltar is not the UK: the app follows the Food and Drugs Act 1964, the Food Hygiene Regulations 1977 and retained EU hygiene rules, the Environmental Agency inspects, and there is no public rating.

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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.

Gíbraltar: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Environmental Agency (Chief Environmental Health Officer), Gibraltar
Opinber einkunn
Nei
Tungumál í appinu
English

Skoðun þín

The Environmental Agency, under the Chief Environmental Health Officer, inspects food premises (Food and Drugs Act 1964, s. 15). Inspections are risk-based. No fixed time between visits is published.

After a visit the officer can give advice, in words or in writing. Unfit food can be seized before a magistrate (Act, s. 10). A court can bar a caterer from the trade for up to 2 years (Act, s. 14). A fine on summary conviction is up to £1,000 per offence. On indictment it is a fine or up to 2 years in prison (Regulations 1977, reg. 53). Using unregistered premises is a separate offence (Act, s. 15(2)).

Hreinlætismat

Gibraltar has no public hygiene rating, sticker or score, and nothing has to be displayed. Chef Hygiene shows no rating card for Gibraltar.

„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

  • LögfræðiHigh-risk food must be kept below 50°F, which is 10°C. This is looser than the UK or Malta (Regulations 1977, reg. 25(2)–(3)). Chef Hygiene checks the fridge against 5°C, its own safer target.
  • LögfræðiHot food must be kept at 145°F (62.7°C) or more. Chef Hygiene uses 63°C. Food on sale, or brought in within 4 hours before opening, is exempt. The law sets no other grace time (Regulations 1977, reg. 25(3)–(4)).
  • LögfræðiIf hot food falls below 145°F, cool it below 10°C as quickly as reasonably practicable, then keep it below 10°C. The law gives no time. Chef Hygiene suggests 2 hours.
  • LögfræðiIncoming high-risk food must be at 145°F or more, or below 50°F, without avoidable delay (Regulations 1977, reg. 25(2)). Chef Hygiene suggests a safer limit of 8°C for chilled deliveries.
  • Opinberar leiðbeiningarFrozen food: −18°C or colder. This is standard practice, with no Gibraltar rule number.
  • Chef Hygiene sjálfgefiðCooking and reheating: the law gives no core temperature. Chef Hygiene checks 75°C in the core.
  • Chef Hygiene sjálfgefiðCold display: the law gives no time limit. Chef Hygiene suggests a 4-hour limit.

Starfsfólk, þjálfun og heilsa

  • LögfræðiAnyone with typhoid, paratyphoid, any salmonella, amoebic or bacillary dysentery, or a staphylococcal infection likely to cause food poisoning must not handle food. The business must tell the Specialist in Community Medicine (Regulations 1977, reg. 11).
  • LögfræðiFood handlers must be supervised, instructed and trained for their work (retained Regulation 852/2004, Annex II, Chapter XII). Gibraltar sets no certificate, course hours or renewal. Keep a training log.
  • Chef Hygiene sjálfgefiðChef Hygiene asks staff with diarrhoea, vomiting, fever, skin sores or discharge to stay out of the kitchen until 48 hours after the symptoms stop. This is standard practice, not Gibraltar law.

Ofnæmisvaldar

  • LögfræðiThe 14 EU allergens must be declared for food that is not prepacked (retained Regulation 1169/2011, art. 9 and 44).
  • Chef Hygiene sjálfgefiðThe research did not confirm whether Gibraltar needs this in writing. Chef Hygiene checks for a written list per dish and an “ask staff” sign. This is the app’s default.

Brunavarnaeftirlit

  • Chef Hygiene sjálfgefiðThe research found no Gibraltar fire or electrical interval it could confirm. The checks below are good practice, not Gibraltar law. They can be edited. In a fire, call 999, Gibraltar’s single emergency number (112 also works from mobiles).
  • Chef Hygiene sjálfgefiðExtinguishers: Chef Hygiene suggests a yearly service by a competent person. Fire alarm: every 6 months. Emergency lighting: yearly.
  • Chef Hygiene sjálfgefiðFire drill: Chef Hygiene suggests every 12 months.
  • Chef Hygiene sjálfgefiðElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check by a competent gas engineer. Gibraltar has no Gas Safe register.

Skrár

  • LögfræðiA food safety system based on HACCP is required, in proportion to the business (retained Regulation 852/2004, art. 5).
  • Chef Hygiene sjálfgefiðKeep temperature and cleaning records at the premises. The law sets no keep time. Chef Hygiene suggests 1 year for temperature sheets and 3 years for audits. Chef Hygiene asks for fridge checks twice a day.
  • LögfræðiTwo steps before opening: a business licence from the Office of Fair Trading (Fair Trading Act 2023) and registration of the food premises with the Environmental Agency (Food and Drugs Act 1964, s. 15).

Opinberar heimildir

Checked

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Gíbraltar: 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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