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Chef Hygiene
Matseðill

Rúmenía: fyrir veitingastaði og meðlæti

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

In Romania the app follows the Ministry of Health’s hygiene rules (Order 976/1998), EU Regulation 852/2004 and the sector guides for restaurants; the county offices DSVSA and DSP and the consumer authority ANPC inspect.

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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.

Rúmenía: reglur um hollustuhætti matvæla

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

Skoðunaraðili
National Sanitary Veterinary and Food Safety Authority (ANSVSA, Autoritatea Națională Sanitară Veterinară și pentru Siguranța Alimentelor)
Opinber einkunn
Nei
Tungumál í appinu
Română, English

Skoðun þín

Three bodies inspect restaurants. The county office DSVSA (of ANSVSA) checks food safety, and every restaurant must be registered with it. The county public health directorate DSP (Ministry of Health) checks hygiene, staff medical checks and hygiene course certificates. The consumer authority ANPC checks menus, allergen information and prices.

Visits are based on risk. Activity can be suspended or banned. Fines are set under Government Decisions 984/2005 (food safety) and 857/2011 (public health).

Hreinlætismat

Romania has no public hygiene rating, score or sticker. The only published results are the lists, on each DSVSA website, of units whose activity was banned.

„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

  • LögfræðiCold finished dishes are kept at 8°C or colder until served (Order 976/1998, art. 37 c). This 8°C is only for cold prepared dishes.
  • LögfræðiWhere one store room is used, the fridge has a separate raw meat compartment at 4°C or colder (Order 976/1998, art. 38 b). ANSVSA advises 0–4°C for food of animal origin, and Chef Hygiene aims for 4°C.
  • LögfræðiQuick-frozen food: −18°C or colder, with short rises of up to 3°C in transport and display (Order ANSVSA 134/2010).
  • LögfræðiHot dishes are kept at 60°C or hotter until served (Order 976/1998, art. 37 c).
  • Chef Hygiene sjálfgefiðChef Hygiene checks hot food against 63°C, the figure in the ANBCT chefs’ guide (2023) and the ANPC guide (2024). It is stricter than the law and meets both.
  • Opinberar leiðbeiningarCooling: the law only says to cool food as quickly as possible. The ANBCT guide says to 10–15°C within 90 minutes, then below 7°C within a further 150 minutes.
  • Opinberar leiðbeiningarReheating: the centre reaches 72°C with at least 2 minutes of even boiling, and food is reheated only once (ANBCT guide). Cooking: at least 75°C before hot holding.
  • Chef Hygiene sjálfgefiðDeliveries: Romanian law gives no number, so the temperature on the label applies. Chef Hygiene checks chilled deliveries against 4°C and flags frozen ones above −15°C.
  • LögfræðiMeals for organised groups, such as tourists or events: keep a sample of each dish for 48 hours at 4°C in a separate fridge (Order 976/1998, art. 37 e).

Starfsfólk, þjálfun og heilsa

  • LögfræðiFood hygiene course: the county public health directorate (DSP) issues a certificate after an exam of 30 questions with a 60% pass mark. It is valid 3 years, then a new course and exam are needed (Order 2209/4469/2022).
  • LögfræðiThe staff course (Level II) lasts at least 10 hours including a test. Managers take Level I, which lasts 12 hours (Order 2209/4469/2022).
  • LögfræðiMedical checks for everyone who touches unpackaged food: at hiring a doctor’s exam, a stool culture and a parasite test. After that a doctor’s exam every 6 months and the two tests every year. The fitness sheet says “apt lucru în sector alimentar” (Government Decision 355/2007).
  • LögfræðiSick staff: anyone with fever, diarrhoea, vomiting, jaundice, tonsillitis, boils, hand wounds, skin infections or pus goes to a doctor. They return only with the doctor’s written note (Government Decision 355/2007).

Ofnæmisvaldar

  • LögfræðiThe 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • LögfræðiInformation must be in writing, not spoken. For food sold unpacked it must be at the point of sale, visible, easy to read and indelible (ANPC Order 163/2021).
  • LögfræðiRestaurant menus list each dish’s ingredients with the allergens highlighted, name the additives and give the nutrition declaration (ANPC Order 201/2022, in force from 15 March 2023).
  • LögfræðiA QR code to the full menu is allowed if a printed copy is on site. For online orders, show the information before payment and on the delivery label. Public texts need a Romanian version (Law 500/2004).

Brunavarnaeftirlit

  • LögfræðiFire extinguishers: your fire safety person checks them every month and writes it in a register. CO2 extinguishers are weighed every 6 months, and an authorised firm verifies them every 12 months once the warranty ends (OMAI 135/2023).
  • LögfræðiExtinguishers are recharged after use and at least every 3 years, and scrapped after 20 years (OMAI 135/2023).
  • LögfræðiGas installations: a technical verification at most every 2 years, and a technical revision at most every 10 years. The revision is also needed after more than 6 months unused or any incident. An ANRE-authorised firm does both (ANRE Order 179/2015).
  • LögfræðiElectrical installations are checked at start-up, periodically and after repairs, by ANRE-authorised electricians (Government Decision 1146/2006).

Skrár

  • LögfræðiYou need food safety procedures based on HACCP principles (EU Regulation 852/2004, art. 5). Fridge temperatures must be recorded (Order 976/1998, art. 11).
  • LögfræðiPest control: insects at least every 3 months and rodents at least every 6 months, by a certified firm. Keep the signed report of each visit (Order 119/2014).
  • LögfræðiGas check records and the technical file are kept for the life of the installation (ANRE Order 179/2015).
  • LögfræðiKeep supplier records so food can be traced one step back and one step forward (EU Regulation 178/2002, art. 18).

Opinberar heimildir

Checked

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

Rúmenía: 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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