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Chef Hygiene
Matseðill

Mön: fyrir veitingastaði og meðlæti

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

The Isle of Man is not the UK: the app follows the EU hygiene rules the island kept on, as DEFA applies them. DEFA's Environmental Health Unit inspects. A new 0-to-5 rating starts with inspections from early 2027.

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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.

Mön: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Environmental Health Unit, Department of Environment, Food and Agriculture (DEFA), Isle of Man
Opinber einkunn
Nei
Tungumál í appinu
English

Skoðun þín

DEFA's Environmental Health Unit inspects food businesses. How often depends on the risk of the business.

After a visit the officer tells you what to put right and by when. Serious problems can lead to a notice, a stop to part or all of the business, or court. The research did not confirm the fine amounts, so Chef Hygiene names none.

Hreinlætismat

DEFA launched a new food hygiene rating scheme in July 2026: 0 to 5, with inspections from early 2027 and the ratings published online. Display is voluntary. Until then there is no public rating. The research found the scheme in the news, not yet in a law on gov.im.

„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

  • Opinberar leiðbeiningarChilled food at 8°C or colder. Chef Hygiene checks the fridge against 5°C, its own safer target. This is good practice: the research did not confirm the island's legal number.
  • Opinberar leiðbeiningarHot food at 63°C or hotter. Chef Hygiene sets no grace time below 63°C: reheat at once or throw away.
  • Opinberar leiðbeiningarCool cooked food as quickly as possible: into the fridge within 90 minutes is good practice.
  • Opinberar leiðbeiningarCooking and reheating: 75°C in the core (or 70°C for 2 minutes). This is good practice.
  • Opinberar leiðbeiningarFrozen food: −18°C or colder. This is standard practice.

Starfsfólk, þjálfun og heilsa

  • Opinberar leiðbeiningarFood handlers should be supervised and trained in food hygiene for their work. The research found no certificate renewal for the Isle of Man.
  • Opinberar leiðbeiningarStaff with diarrhoea or vomiting stay away from food until 48 hours after the symptoms stop. This is UK-style guidance.

Ofnæmisvaldar

  • Opinberar leiðbeiningarGive allergen information for the 14 allergens for food that is not prepacked (the island follows the EU allergen list).
  • Chef Hygiene sjálfgefiðChef 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 Isle of Man fire or electrical interval it could confirm. The checks below are good practice, not Isle of Man law. They can be edited. In a fire, call 999 or 112.
  • Chef Hygiene sjálfgefiðExtinguishers: Chef Hygiene suggests a yearly service by a competent person. Fire alarm: every 6 months. Emergency lighting: yearly.
  • Chef Hygiene sjálfgefiðElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check.
  • LögfræðiGas work must be done by a Gas Safe registered engineer: the Gas Safety (Installation and Use) Regulations apply in the Isle of Man (HSE).

Skrár

  • LögfræðiA food safety system based on HACCP is required (Regulation 852/2004, article 5, as DEFA applies it).
  • LögfræðiRegister your food business with DEFA before you open.
  • Chef Hygiene sjálfgefiðChef Hygiene asks for fridge checks twice a day.

Opinberar heimildir

Checked

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

Mön: 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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