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Chef Hygiene
Matseðill

Mónakó: fyrir veitingastaði og meðlæti

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

In Monaco the app follows Law 1.330, Sovereign Ordinance 1.940 and Ministerial Order 2017-102, which fix kitchen temperatures in law; DASA 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.

Mónakó: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Direction de l’Action Sanitaire (DASA), Division de la Sécurité Sanitaire et Alimentaire
Opinber einkunn
Nei
Tungumál í appinu
Français, English

Skoðun þín

DASA (Direction de l’Action Sanitaire, Division de la Sécurité Sanitaire et Alimentaire) inspects food businesses (Law 1.330, art. 29–35). Visits are risk-based and often unannounced. No fixed time between visits is published.

The inspector can send a formal notice with a deadline (art. 44). The Minister of State can stop the activity for a time (art. 36). A court can order permanent closure, confiscation and a 5-year trade ban (art. 49). Fines: no approval (agrément), 18 000–90 000 € (art. 8 and 45). Dangerous food on the market, 1 to 6 months in prison and 18 000–90 000 € (art. 46). Blocking controls, 1 to 6 months and 2 250–9 000 € (art. 47). Labelling and traceability faults, 2 250–9 000 € (art. 48).

Hreinlætismat

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

„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 has a legal maximum for each food: minced meat 2°C, offal 3°C, meat preparations 4°C, poultry and game 4°C, fresh fish and cooked shellfish 2°C, pre-prepared chilled meals 3°C, very perishable food 4°C, other perishable food 8°C (AM 2017-102, Annex I).
  • LögfræðiFrozen: ice cream, minced meat and fish products at −18°C. Other frozen food at −12°C (AM 2017-102, Annex I). Chef Hygiene checks −18°C for all.
  • LögfræðiHot food must be kept at 63°C or more (AM 2017-102, Annex I).
  • LögfræðiCooling: the core must not stay between 63°C and 10°C for more than 2 hours. Then store at 0 to 3°C (AM 2017-102, Annex IV, point 1).
  • LögfræðiReheating: no more than 1 hour between 10°C and serving temperature, never below 63°C, and eat it the same day (AM 2017-102, Annex IV, point 3).
  • LögfræðiCold dishes are kept at 0 to 3°C. They may be out of the cold at most 2 hours before serving, if at 10°C or less. Chilled pre-prepared dishes keep at most 3 days after production without a shelf-life study, with a use-by date on each pack (AM 2017-102, Annex IV, points 2 and 4).
  • Opinberar leiðbeiningarCooking: Monaco law gives no core temperature for normal kitchens. Chef Hygiene checks 70°C for 2 minutes. The operator should justify the figure in the HACCP plan.

Starfsfólk, þjálfun og heilsa

  • LögfræðiFood handlers must be supervised and trained for their work, and HACCP coordinators trained (OS 1.940, Annex II, Chapter XII). Monaco sets no course length, state certificate or renewal. Keep a training log.
  • LögfræðiNo one with a food-transmissible disease, infected wounds, skin infection, sores or diarrhoea may handle food. They must report it to the operator (OS 1.940, Annex II, Chapter VIII). No fixed days off or doctor’s note are set in law.
  • LögfræðiEvery employee has a general medical fitness exam through the OMT (Law 637/1958). It is not specific to food. The OMT sets how often it is repeated.

Ofnæmisvaldar

  • LögfræðiAllergen information on the 14 EU allergens must be in writing, easy to read and visible in the public area. Show the allergens themselves, or a written notice saying how to get them. Oral-only is not allowed. It must be in French (OS 7.384, art. 12, 20 and 21).
  • Chef Hygiene sjálfgefiðChef Hygiene checks for a written list per dish. This is the app’s default.

Brunavarnaeftirlit

  • LögfræðiFire safety for public premises follows the ERP rules (AM 2018-1079). Monaco intervals were not confirmed in the research.
  • Chef Hygiene sjálfgefiðExtinguishers, fire alarm and emergency lighting: Chef Hygiene suggests a yearly service. Fixed suppression: every 6 months. These are editable good practice, not Monaco law.
  • Chef Hygiene sjálfgefiðElectrics and gas: Chef Hygiene suggests a yearly check by a qualified person. No Monaco interval was confirmed.

Skrár

  • LögfræðiHACCP-based procedures are required, with records that fit the size of the business (OS 1.940, art. 4).
  • LögfræðiRecords of frozen-food temperatures must be kept 1 year or more (AM 2017-103, art. 2). Chef Hygiene keeps all temperature sheets for 1 year.
  • LögfræðiBefore opening you need an authorisation to practise from the DEE (Law 1.144 of 1991) and a food-sector approval (agrément) from the Minister of State (Law 1.330, art. 8).

Opinberar heimildir

Checked

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Mónakó: 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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