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Chef Hygiene
Matseðill

Moldóva: fyrir veitingastaði og meðlæti

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In Moldova the app follows Law 306/2018 and Government Decision 206/2023, which fixes catering temperatures in law; ANSA 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.

Moldóva: reglur um hollustuhætti matvæla

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

Skoðunaraðili
National Food Safety Agency (Agenția Națională pentru Siguranța Alimentelor, ANSA)
Opinber einkunn
Nei
Tungumál í appinu
Română, English

Skoðun þín

ANSA is the national food safety authority, with territorial offices (Law 306/2018, art. 24). The Ministry of Health supervises hygiene instruction and staff medical exams (art. 25).

Visits are risk-based, set in ANSA’s control plan 2023–2026: highest risk 4 times a year, high 3, medium 2, low 1, and minimum risk only unannounced. After a visit the inspector writes a control record (proces-verbal) and a prescription (prescripție) with deadlines. The activity can be suspended if health is in danger. Fines (Contravention Code 218/2008, 1 conventional unit = 50 lei): art. 80, company 42–60 units, or 90–120 in the food sector, or 150–240 for not following a prescription (up to 12 000 lei). Art. 81, hiring staff without a medical exam or hygiene instruction, company 120–150 units (6 000–7 500 lei). Art. 84, dangerous food, company 210–300 units (10 500–15 000 lei) plus a ban of 3 months to 1 year.

Hreinlætismat

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

„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

  • LögfræðiRaw animal-origin food: 0 to +4°C. Vegetables, fruit and greens: +2 to +6°C. Cooled dishes: +4°C or colder, kept for at most 5 days (HG 206/2023, annex 5, points 2 and 42).
  • LögfræðiFrozen food: −18°C or colder. Frozen prepared products are monitored (HG 206/2023, annex 5, points 43 and 50).
  • LögfræðiSelf-service: cold food below +4°C and hot food above +60°C (HG 206/2023, annex 5, point 66).
  • LögfræðiReheating: the centre must reach at least +75°C. Leftovers are never reheated or re-chilled (HG 206/2023, annex 5, points 64 and 65).
  • LögfræðiThawing: in the fridge at 0 to +4°C, or in running water up to +21°C for at most 4 hours, or in a microwave. Thawed prepared products stay at +4°C for at most 24 hours, with no refreezing (HG 206/2023, annex 5, points 49 and 51).
  • LögfræðiEvery cold space needs a thermometer, and its accuracy is checked at least once a year (HG 206/2023, annex 5, points 54 and 55).
  • Chef Hygiene sjálfgefiðCooking and cooling: the law gives no core temperature or cooling time. Chef Hygiene checks 75°C in the core, and cooling from 60°C to 10°C within 2 hours, then to +4°C.

Starfsfólk, þjálfun og heilsa

  • LögfræðiEvery food handler gets hygiene instruction on terms set by the Ministry of Health. The law sets no interval. Chef Hygiene suggests every 2 years (HG 206/2023, annex 5, point 105).
  • LögfræðiA medical exam is needed at hiring and every year for staff handling unpackaged food, including in public catering (HG 1079/2023, annex 2).
  • LögfræðiStaff with fever, diarrhoea, nose, throat or skin infections, infected wounds, or who are carriers, must tell the manager and stay out of food work. They may return only with a medical approval (HG 206/2023, annex 5, points 109–110).

Ofnæmisvaldar

  • LögfræðiThe 14 EU allergens must be shown in writing on the menu. For food that is not prepacked, use a poster or notice (Law 279/2017, art. 8, 19 and 37, annex 1).
  • Chef Hygiene sjálfgefiðChef Hygiene checks for a written list per dish. This is the app’s default.

Brunavarnaeftirlit

  • LögfræðiPremises where 50 or more people gather must hold a practical evacuation and fire-fighting drill with all staff once every half year (HG 847/2022, point 20). Chef Hygiene uses 6 months for every Moldovan site.
  • LögfræðiInsulation of power and lighting networks must be measured at least once a year (ANRE NE1-01:2019, table Z).
  • Chef Hygiene sjálfgefiðThe law gives no interval for extinguishers. Chef Hygiene suggests a yearly service. The alarm is serviced under the operator’s yearly plan (HG 847/2022, point 111). Chef Hygiene suggests every 6 months.
  • Chef Hygiene sjálfgefiðGas: the research found no interval. Chef Hygiene suggests a yearly check. For a gas leak call 904 (the gas company’s emergency line), then 112.

Skrár

  • LögfræðiA continuous pest-control programme with records is required. The law sets no visit interval (HG 206/2023, annex 5, points 94–103).
  • Chef Hygiene sjálfgefiðNo single national keep time for records was found. Chef Hygiene asks for fridge checks twice a day.
  • LögfræðiBefore opening you need a sanitary-veterinary operating authorisation or a food safety registration certificate from ANSA, and a trade notification to the local authority (Law 221/2007, art. 18; Law 50/2013, art. 23¹; Law 231/2010).

Opinberar heimildir

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Moldóva: 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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