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Chef Hygiene
Matseðill

Bandaríkin: fyrir veitingastaði og meðlæti

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

In the United States the app follows the FDA Food Code as your state adopted it (editions from 2005 to 2022), with your state’s own changes. Your state, county or city health department 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.

Bandaríkin: reglur um hollustuhætti matvæla

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

Skoðunaraðili
State, county or city health department (the FDA publishes the model Food Code that states adopt)
Opinber einkunn
Á sumum stöðum
Tungumál í appinu
English

Skoðun þín

The FDA Food Code is a model, not a federal law. States adopt it in full or with changes, and a state, county or city health department inspects restaurants. The USDA covers meat, poultry and some egg products only. The local fire marshal or fire department checks fire safety.

Most inspections are not announced. The inspector can come at any reasonable time when you are open and checks your food against the Food Code edition your state adopted. You get a copy of the report. Rules differ by state, county and city.

Hreinlætismat

There is no national grade. Some places post scores, letter grades or placards online or in the window. For example, New York City uses A, B or C, Louisiana uses a 1–5 pelican rating, and Texas has no statewide grades.

„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 holding: 41°F (5°C) or below. Hot holding: 135°F (57°C) or above. Roasts cooked as the Food Code allows may be held at 130°F (54°C) (Food Code 3-501.16).
  • LögfræðiCooking for 15 seconds: 165°F (74°C) for poultry, stuffed food and wild game; 145°F (63°C) for fish, whole cuts of meat and eggs cooked to order for immediate service (Food Code 3-401.11).
  • LögfræðiGround meat and fish, and non-intact meat: 155°F (68°C) for 17 seconds. Equal options are 150°F (66°C) for 1 minute, 158°F (70°C) for under a second, or 145°F (63°C) for 3 minutes.
  • LögfræðiReheating for hot holding: 165°F (74°C) for 15 seconds, within 2 hours. In a microwave, reach 165°F (74°C), stir, cover and stand for 2 minutes (Food Code 3-403.11).
  • LögfræðiCooling: from 135°F (57°C) to 70°F (21°C) within 2 hours, then to 41°F (5°C) or below within 6 hours in total. Food made from room-temperature ingredients must reach 41°F (5°C) within 4 hours (Food Code 3-501.14).
  • LögfræðiDate marking: ready-to-eat food that needs temperature control and is kept more than 24 hours must carry a consume-or-discard date. The limit is 7 days at 41°F (5°C) or below, and the day it is made counts as day 1 (Food Code 3-501.17).
  • LögfræðiTime as a public health control needs written procedures. Food can stay out for up to 4 hours, then it is thrown away. Cold food starts at 41°F (5°C) or below, and hot food at 135°F (57°C) or above. Cold food only: up to 6 hours if it never goes above 70°F (21°C) (Food Code 3-501.19).
  • LögfræðiThaw in the fridge, under cold running water at 70°F (21°C) or below, in a microwave and then cook at once, or as part of cooking. Food thermometers must be accurate to ±2°F (±1°C).
  • LögfræðiSome places differ. New York State outside the city: cold 45°F (7°C), hot 140°F (60°C). New York City: hot 140°F (60°C). South Dakota: hot 140°F (60°C). Vermont cools in one stage, 135°F (57°C) to 41°F (5°C) within 4 hours.

Starfsfólk, þjálfun og heilsa

  • LögfræðiFood Code 2022: the person in charge must be a Certified Food Protection Manager (CFPM), unless the regulator treats the place as minimal risk. Older editions ask for at least one CFPM. States differ, and Hawaii did not adopt the 2022 rule.
  • LögfræðiStaff must report these symptoms: vomiting, diarrhea, jaundice, sore throat with fever, and infected cuts or boils.
  • LögfræðiStaff must also report these diagnoses: norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.
  • Chef Hygiene sjálfgefiðFood handler cards are needed where your state or city asks for them. Chef Hygiene suggests a renewal date: a manager certificate lasts up to 5 years and a food handler card usually 2 or 3 years.

Ofnæmisvaldar

  • LögfræðiUS law lists 9 major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Sesame has been included since 1 January 2023 (FASTER Act).
  • LögfræðiThe menu must tell customers about raw or undercooked animal foods and remind them of the risk (Food Code 3-603.11, consumer advisory).

Brunavarnaeftirlit

  • Opinberar leiðbeiningarNFPA 96 hood inspections depend on the cooking: monthly for solid fuel (wood or charcoal), quarterly for high volume, every 6 months for moderate volume, and yearly for low volume. Many states and cities adopt NFPA 96 in their fire code.
  • Opinberar leiðbeiningarClean the hood system whenever an inspection finds grease build-up. Keep a certificate on site that shows the date, the company and any areas not cleaned.
  • Opinberar leiðbeiningarExtinguishers that protect cooking appliances using vegetable or animal oils and fats must be listed for Class K fires (NFPA 10).
  • Opinberar leiðbeiningarInternational Fire Code: commercial cooking that makes grease-laden vapors needs an automatic fire-extinguishing system (UL 300). Its manual pull station sits on the way out, 10 to 20 feet from the hood.
  • Chef Hygiene sjálfgefiðChef Hygiene checks that the hood’s fire suppression system is inspected every 6 months.

Skrár

  • LögfræðiOSHA: report a death within 8 hours, and an in-patient hospital stay, an amputation or the loss of an eye within 24 hours. Call 1-800-321-6742 or use osha.gov/report.
  • LögfræðiFull-service restaurants and limited-service eating places are partly exempt from keeping OSHA injury and illness records, but must still report the severe events above.
  • LögfræðiSome states run their own OSHA State Plan that covers private businesses, for example California and Oregon. A restaurant there deals with the state plan. In other states, restaurants are under federal OSHA.
  • LögfræðiTime as a public health control needs written procedures, and ready-to-eat food kept more than 24 hours needs a consume-or-discard date mark (Food Code 3-501.19 and 3-501.17).

Opinberar heimildir

Checked

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Bandaríkin: 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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