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Chef Hygiene
Matseðill

Liechtenstein: fyrir veitingastaði og meðlæti

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In Liechtenstein the app follows Swiss federal food law, which applies through the 1923 Customs Treaty, so the hygiene rules match Switzerland; the ALKVW inspects.

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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.

Liechtenstein: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Office of Food Control and Veterinary Affairs (Amt für Lebensmittelkontrolle und Veterinärwesen, ALKVW)
Opinber einkunn
Nei
Tungumál í appinu
Deutsch, English

Skoðun þín

The Office of Food Control and Veterinary Affairs (ALKVW) inspects (LMKV art. 3). Inspections are risk-based, regular and unannounced (LMKV arts. 8 and 9).

After a visit you get a written result and, if needed, a Beanstandung (complaint), orders, or a ban on rooms, equipment or a process. If health is in immediate serious danger, the business can be closed at once (Swiss LMG arts. 34–36). You can object within 10 days (Einsprache) and appeal within 30 days (Beschwerde). Food-rule fines go up to CHF 40,000 for intent and CHF 20,000 for negligence (Swiss LMG art. 64). Before opening you need a trade licence (Gewerbebewilligung) from the AVW, and a food-business notification to the ALKVW.

Hreinlætismat

Liechtenstein has no public hygiene rating, sticker or score that the research found, and nothing has to be displayed. The aim is a visit with no faults.

„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

  • LögfræðiFrozen food at −18°C or colder, and the surface never above −15°C (Swiss HyV art. 25).
  • Opinberar leiðbeiningarThe law sets no plain fridge number (HyV art. 24). The GVG restaurant guide says perishable food at 5°C or colder. Fish at 2°C or colder (HyV art. 44). Chef Hygiene aims for 4°C.
  • Opinberar leiðbeiningarCooking: core at 70°C or more, held at least 2 minutes (GVG guide). Pink meat is an exception.
  • Opinberar leiðbeiningarHot holding: core at 65°C or more for at most 3 hours (GVG guide). The law says only “temperatures that prevent growth” (HyV art. 27).
  • Opinberar leiðbeiningarCooling: from 65°C to below 5°C within 90 minutes (GVG guide). The law says “as fast as possible” (HyV art. 27).
  • Opinberar leiðbeiningarReheating: core at 70°C or more, held at least 2 minutes (GVG guide).
  • Chef Hygiene sjálfgefiðCold display: Chef Hygiene uses 30 minutes, then throw the food away. This is the app’s default. It also asks for fridge checks twice a day.

Starfsfólk, þjálfun og heilsa

  • LögfræðiStaff must be instructed or trained for their work. Whoever runs the HACCP procedures needs HACCP training (HyV art. 22). There is no certificate, hours or renewal period.
  • LögfræðiThere is no health certificate or routine health check for food staff. Staff only have to report illness (HyV art. 21).
  • LögfræðiAnyone with an acute food-borne illness must stay out of food areas. Carriers and people with infected wounds are banned unless hygiene rules out contamination. Report illness to the responsible person at once (HyV art. 21). Chef Hygiene uses 48 hours without symptoms.

Ofnæmisvaldar

  • LögfræðiAllergen information on the 14 EU allergens is mandatory. Give it on the menu or a poster, or orally only with a clearly visible written notice and written details for staff (LIV art. 5; LGV art. 39).
  • LögfræðiThe origin of meat and fish must be given in writing (LGV art. 39).

Brunavarnaeftirlit

  • Opinberar leiðbeiningarFire exits must be free and marked (VKF fire rules). The research found no Liechtenstein interval for extinguishers, fire alarm, drills or gas.
  • Chef Hygiene sjálfgefiðChef Hygiene suggests the maker’s servicing for extinguishers, with dates recorded, and a yearly check. This is the app’s default; you can edit it.
  • LögfræðiElectrics: the Starkstrominspektorat is the control body. Special installations with a restricted permit are checked every 5 years, and others by sample checks (NIV arts. 28–29). No interval for restaurants is set. Chef Hygiene suggests 5 years.

Skrár

  • LögfræðiHACCP-based procedures are required, with records that fit the size of the business (HyV; EU-style HACCP rules applied through Swiss law).
  • Chef Hygiene sjálfgefiðChef Hygiene asks for temperature checks twice a day, more than the GVG guide’s daily look and weekly record.

Opinberar heimildir

Checked

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

Liechtenstein: 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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