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Chef Hygiene
Matseðill

San Marínó: fyrir veitingastaði og meðlæti

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

San Marino is not in the EU, but it made the EU hygiene rules into its own decrees (DD 70/2012, DD 73/2012, Decree 32/2005); the law sets no kitchen temperatures, and the ISS 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.

San Marínó: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Social Security Institute (ISS), Prevention Department, Veterinary Health and Food Hygiene unit
Opinber einkunn
Nei
Tungumál í appinu
Italiano, English

Skoðun þín

The ISS (Istituto per la Sicurezza Sociale) Prevention Department, veterinary health and food hygiene unit, is the one national authority (DD 70/2012 art. 2; DD 73/2012 art. 4). Visits are risk-based and unannounced, under a multi-year control plan (DD 73/2012 art. 3).

After a visit you get a report and, for non-compliance, a corrective order with a deadline. The ISS can restrict or ban sale, suspend operations or close the business in whole or in part, and suspend or withdraw recognition (DD 73/2012 art. 28). Fines include EUR 500–3,000 for a hygiene breach and EUR 1,500–6,000 for working without the sanitary authorisation, plus immediate suspension (DD 70/2012 art. 13).

Hreinlætismat

San Marino has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no non-compliance.

„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

  • LögfræðiSan Marino law sets no fridge, freezer, cooking, hot-holding, cooling or reheating numbers. The decrees only say the cold chain must not be interrupted and food must be cooled as quickly as possible (DD 70/2012 Annex II; Decree 32/2005).
  • Chef Hygiene sjálfgefiðChef Hygiene aims for the fridge at 4°C or colder (the maker’s label range wins) and the freezer at −18°C or colder.
  • Chef Hygiene sjálfgefiðChef Hygiene uses EU good practice for cooking and reheating (core 70–75°C) and hot holding at 63°C or more. Cool food fast.
  • Chef Hygiene sjálfgefiðDeliveries: chilled food at 4°C or colder, frozen food at −18°C.

Starfsfólk, þjálfun og heilsa

  • LögfræðiFood handlers must be trained in food hygiene for their job, and HACCP managers in HACCP (DD 70/2012 Annex II ch. XII). Decree 109/2005 also applies; its course and refresher rules were not confirmed. Keep a training log.
  • LögfræðiStop food work and tell the responsible person at once with a food-transmissible disease, infected wounds, skin infections, sores or diarrhoea (DD 70/2012 Annex II ch. VIII). The law gives no return time; Chef Hygiene uses 48 hours without symptoms.
  • Opinberar leiðbeiningarDo not assume the health booklet (libretto sanitario) is abolished. No repeal was found, so ask the ISS whether your staff need one.

Ofnæmisvaldar

  • LögfræðiAllergen information on the 14 EU allergens is mandatory for food that is not prepacked, and must be in Italian (DD 23/2015, ratifying DD 214/2014, arts. 15 and 44).
  • Chef Hygiene sjálfgefiðThe decree does not say whether it must be written or can be oral. Chef Hygiene checks for a written list per dish. This is the app’s default.

Brunavarnaeftirlit

  • LögfræðiThe Fire Prevention Service (SPI) is the fire authority. A normal restaurant is a low fire-risk workplace. The employer provides fire-fighting, first aid and evacuation, and keeps fire exits free and marked (Law 31/1998 art. 18).
  • Chef Hygiene sjálfgefiðNo San Marino text was found for extinguisher, fire alarm, drill, electrical or gas intervals. Chef Hygiene’s intervals are editable defaults; confirm them with the SPI.

Skrár

  • LögfræðiA hygiene self-control plan (HACCP manual) is required. Review it at least yearly and on any process change, dated and signed (Decree 32/2005 art. 5).
  • Chef Hygiene sjálfgefiðThe law gives no keeping time (“adequate period”, DD 70/2012 art. 5). Chef Hygiene suggests 1 year for temperature sheets.
  • LögfræðiBefore opening you need a sanitary authorisation (Autorizzazione Sanitaria) from the ISS after an inspection. A commercial licence is also needed (Law 85/1992 art. 10; DD 70/2012 art. 6).

Opinberar heimildir

Checked

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

San Marínó: 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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