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Chef Hygiene
Matseðill

Bretland: fyrir veitingastaði og meðlæti

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

In the UK each nation has its own hygiene rules. The app follows Schedule 4 temperature rules and the official packs: Safer Food Better Business, CookSafe and Safe Catering. Council food officers 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.

Bretland: reglur um hollustuhætti matvæla

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

Skoðunaraðili
Food Standards Agency (FSA) in England, Wales and Northern Ireland; Food Standards Scotland (FSS) in Scotland; the local council inspects
Opinber einkunn
Já
Tungumál í appinu
English

Skoðun þín

The local council’s Environmental Health Officer (EHO) inspects food businesses. In England, Wales and Northern Ireland the Food Standards Agency runs the rating scheme. In Scotland, Food Standards Scotland runs it. Fire is checked by the fire and rescue service.

Officers may inspect your records in whatever form you keep them, use your computers and take copies away (Food Safety Act 1990, section 32; Northern Ireland: Food Safety (NI) Order 1991). In England, the Food Law Code of Practice says a high-risk business (category A) is visited every 6 months and a low-risk one (category E) every 36 months. You can appeal a rating within 21 days, free of charge. A re-rating visit is unannounced and the rating can go up or down.

Hreinlætismat

England, Wales and Northern Ireland: the Food Hygiene Rating Scheme (FHRS) gives a rating from 0 to 5. Display is required by law in Wales and Northern Ireland, and voluntary in England. Scotland: the Food Hygiene Information Scheme (FHIS) gives Pass or Improvement Required, and showing the certificate is not a legal requirement.

Af hverju skrár skipta máli í Bretlandi

25,535

Bresk matvælafyrirtæki fá aðeins 4 einkunnir vegna gagna og stjórnunar. Allt annað fékk hæstu einkunn.

Talning okkar úr opnum gögnum FSA, 28. september 2026

38.7%

af skyndibitastöðum í Englandi, Wales og Norður-Írlandi eru metin undir 5.

Opin gögn FSA, 28. september 2026

£190–£350

er það sem sveitarfélög rukka fyrir endurmatsheimsókn eftir lága einkunn.

Sveitarstjórnir Preston, Hackney og Westminster

„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

  • LögfræðiEngland, Wales and Northern Ireland: keep chilled food at 8°C or below (Schedule 4 of the national hygiene regulations). Scotland has no legal chill temperature.
  • Opinberar leiðbeiningarGuidance for all nations: set fridges and chilled displays to 5°C or below. In Scotland, 8°C or below is recommended and 5°C is the aim (CookSafe).
  • LögfræðiEngland, Wales and Northern Ireland: hold hot food at 63°C or above. You may go below 63°C once, for under 2 hours, then reheat, cool to 8°C or below, or throw the food away. Scotland: above 63°C, with no 2-hour allowance.
  • LögfræðiEngland, Wales and Northern Ireland: chilled food may be on display out of the fridge once, for under 4 hours. Then put it back at 8°C or below, or throw it away. Scotland has no such allowance.
  • Opinberar leiðbeiningarCooking, core temperature (Safer Food Better Business): 70°C for 2 minutes. Equal options are 60°C for 45 minutes, 65°C for 10 minutes, 75°C for 30 seconds or 80°C for 6 seconds. CookSafe (Scotland) and Safe Catering (Northern Ireland) use 75°C.
  • LögfræðiScotland: reheat to at least 82°C, unless that would spoil the food. Then use a safe time and temperature, for example 70°C for 2 minutes (CookSafe).
  • LögfræðiCool food as quickly as possible. This applies in all UK nations.
  • Opinberar leiðbeiningarGuidance on reheating and cooling: England and Wales reheat until steaming hot all the way through. Northern Ireland reheats to 75°C and puts cooked food in the chill within 2 hours (Safe Catering). Scotland records cooling times or follows an established cooling method (CookSafe).
  • Opinberar leiðbeiningarKeep freezers at −18°C or below. Scotland’s CookSafe gives example delivery limits of 5°C or below for chilled food and −18°C or below for frozen food.

Starfsfólk, þjálfun og heilsa

  • LögfræðiNo law requires a food hygiene certificate. Food handlers must be supervised and instructed or trained for their work, and whoever runs the HACCP plan must be trained in it (Regulation 852/2004, Annex II).
  • LögfræðiStaff who are ill must not handle food and must report it at once. This applies in all four nations.
  • Opinberar leiðbeiningarFSA fitness-to-work guidance: staff with diarrhoea or vomiting stay off food work until 48 hours after the symptoms stop. Scotland also counts 48 hours after the last anti-diarrhoea medicine.
  • Opinberar leiðbeiningarScotland: guidance says high-risk food handlers should complete a formal food hygiene course within 3 months of starting.
  • Opinberar leiðbeiningarReturn-to-work forms: the FSA questionnaire (England, Wales, Northern Ireland), Safe Catering form SC7 (Northern Ireland) and the CookSafe Return to Work Questionnaire (Scotland).

Ofnæmisvaldar

  • LögfræðiYou must manage the 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphites and tree nuts.
  • LögfræðiLoose (non-prepacked) food: allergen information may be given by word of mouth, but only if a notice tells customers to ask staff. FSA best practice is to give it in writing as well, and to talk to the customer.
  • LögfræðiPrepacked for direct sale (PPDS) food, under Natasha’s Law since 1 October 2021: the label shows the food’s name and the full ingredients list, with allergens emphasised.
  • LögfræðiOrders by phone or online: give allergen information before the order is completed and again at delivery.

Brunavarnaeftirlit

  • LögfræðiEngland and Wales: the responsible person must do a suitable fire risk assessment (Regulatory Reform (Fire Safety) Order 2005). Since 1 October 2023 it must be written down in full, with the assessor’s name, whatever the size of the business.
  • LögfræðiScotland and Northern Ireland: write the assessment down if you have 5 or more employees, need a licence or registration, or an alterations notice asks for it. Guidance says to write it down anyway.
  • Opinberar leiðbeiningarOfficial guidance: test the fire alarm every week. Test emergency lighting every month, with a full test every year. Service extinguishers every year and hold a fire drill at least once a year.
  • LögfræðiGas: keep appliances, pipes and flues safe, and use only Gas Safe engineers for gas work. HSE calls a yearly inspection a reasonable minimum.
  • Opinberar leiðbeiningarKitchen extract cleaning under the TR19 Grease standard: every 3 months for 12 to 16 hours of cooking a day, every 6 months for 6 to 12 hours, and every 12 months for 2 to 6 hours.

Skrár

  • LögfræðiYou need permanent procedures based on HACCP principles, with records that fit the size of the business, kept for an appropriate period (Regulation 852/2004, Article 5). No law requires Safer Food Better Business, CookSafe or Safe Catering.
  • LögfræðiKeep purchase records: supplier name and address, product, quantity and date, one step back. This is not needed for sales to final consumers.
  • Opinberar leiðbeiningarElectronic records are accepted: the official Safer Food Better Business guidance allows an electronic diary. Safer Food Better Business also asks for a review every 4 weeks.
  • Opinberar leiðbeiningarHow long to keep records: Safer Food Better Business says until the council’s next visit; Northern Ireland guidance says at least 12 months.

Opinberar heimildir

Checked

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Bretland: leiðbeiningar um hollustuhætti matvæla

Bretland: 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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