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Chef Hygiene
Matseðill

Portúgal: fyrir veitingastaði og meðlæti

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In Portugal, Chef Hygiene follows EU Regulation 852/2004, Decreto-Lei 113/2006, ASAE’s official guidance and the AHRESP code of good practice; ASAE inspects on the mainland, IRAE in the Azores and ARAE in Madeira.

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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.

Portúgal: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Food and Economic Safety Authority (Autoridade de Segurança Alimentar e Económica, ASAE)
Opinber einkunn
Nei
Tungumál í appinu
Português, English

Skoðun þín

ASAE inspects restaurants and food businesses on the mainland. In the Azores the regional inspector is IRAE (Inspeção Regional das Atividades Económicas). In Madeira it is ARAE (Autoridade Regional das Atividades Económicas). DGAV is the national authority for food information.

Inspections are risk-based. Hygiene breaches are serious economic offences (contraordenações económicas graves) under Decreto-Lei 9/2021 and bring a fine (coima). Serious breaches can lead to closure (encerramento).

Hreinlætismat

No. Portugal has no public hygiene rating or sticker. ASAE publishes press releases and yearly results of its operations, not a score for each restaurant.

„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: 0 to 5°C (ASAE guidance). The AHRESP code says 0 to 4°C. A product’s label or its own law comes first, for example for minced meat and fresh fish. Chef Hygiene aims for 4°C.
  • Opinberar leiðbeiningarFrozen food: −18°C or colder (ASAE guidance).
  • Opinberar leiðbeiningarHot food ready to serve: 60°C or hotter (ASAE). The AHRESP code says 65°C or hotter, and cooked food below 65°C for more than 2 hours is thrown away. Chef Hygiene checks against 65°C.
  • Opinberar leiðbeiningarCooling: ASAE says as fast as possible, using a blast chiller, small portions and shallow trays. The AHRESP code says down to 5°C within 2 hours.
  • Opinberar leiðbeiningarReheating: the AHRESP code says 65°C in the centre, once only. Portuguese law and ASAE give no reheating number.
  • Chef Hygiene sjálfgefiðPortuguese law sets no cooking temperature. The AHRESP code says 65°C in the centre. Chef Hygiene checks against 75°C, or 70°C for 2 minutes.
  • Opinberar leiðbeiningarThaw in the fridge, in thawing equipment, in the microwave just before cooking, or during cooking. Never thaw at room temperature (ASAE).
  • LögfræðiFrying oil: never above 180°C, and oil with more than 25% polar compounds may not be used (Portaria 1135/95). ASAE advises frying at 160 to 175°C.

Starfsfólk, þjálfun og heilsa

  • LögfræðiPortuguese law sets no food hygiene certificate, minimum hours or renewal. Training must suit the job and be updated when needed (EU Regulation 852/2004, Annex II, Chapter XII).
  • Opinberar leiðbeiningarManagers responsible for the HACCP procedures need adequate training (ASAE).
  • LögfræðiNobody with a disease carried by food, infected wounds, skin infections, sores or diarrhoea may handle food. They must tell the manager at once (Regulation 852/2004, Annex II, Chapter VIII).

Ofnæmisvaldar

  • LögfræðiThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphites, lupin and molluscs (Regulation 1169/2011).
  • LögfræðiIn restaurants, allergen information must be available on a medium the customer can easily take in, such as a menu, board, sheet or screen (Decreto-Lei 26/2016, art. 4). Spoken-only information is not enough on this reading.
  • LögfræðiFood packed in the restaurant for direct sale carries an allergen label (art. 6). For delivery apps and phone orders, give allergens before the order is completed and again at delivery (art. 8).
  • Opinberar leiðbeiningarCompulsory food information, including allergens, must be in Portuguese. Other languages may be added.

Brunavarnaeftirlit

  • LögfræðiGas installations in restaurants are inspected every 3 years by a recognised inspection body (Decreto-Lei 97/2017, art. 21). This does not cover an appliance fed straight from a gas bottle.
  • LögfræðiElectrical installations are inspected every 5 years, but only for installations listed in the law (Decreto-Lei 96/2017, art. 19). One example is commercial premises with a supply over 41.4 kVA.
  • LögfræðiExtinguishers must be maintained by a company registered with ANEPC and certified to NP 4413. A yearly service is the usual practice.
  • LögfræðiKitchens over 20 kW need a fire blanket and an extinguisher of at least 25F where oil or fat is used. They also need a manual gas and power cut-off at the main door and posted safety instructions (RT-SCIE).
  • LögfræðiKeep the fire safety records (registos de segurança) for at least 10 years (RT-SCIE, art. 201).

Skrár

  • LögfræðiRestaurants need own checks (autocontrolo) based on HACCP principles, with the flexibility Regulation 852/2004 gives small businesses (Decreto-Lei 113/2006).
  • Opinberar leiðbeiningarASAE says records can cover temperatures, cleaning, goods received, pest control, training, maintenance, corrective actions and allergen management. Paper or digital is fine.
  • Opinberar leiðbeiningarThe AHRESP code says to record fridge and freezer temperatures at least once a day. Food law sets no fixed record period.
  • LögfræðiEvery restaurant must have the paper complaints book and the electronic one (livroreclamacoes.pt), with a sign in a visible place. Keep closed books for at least 3 years (Decreto-Lei 156/2005).

Opinberar heimildir

Checked

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

Portúgal: 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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