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Chef Hygiene
Menu

Guernsey: per ristoranti e takeaway

Pronti per l’ispezione alimentare. Ogni giorno.

Guernsey is not the UK: the app follows the Food and Drugs (Guernsey) Law 1970 and its Orders, Environmental Health inspects, and the result is a Food Hygiene Information Scheme rating of 0 to 5 stars.

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Guernsey: norme di igiene alimentare

Le regole presenti in questa pagina sono al momento in inglese. Verranno tradotte nella tua lingua.

organismo di ispezione
Office of Environmental Health and Pollution Regulation, States of Guernsey
Valutazione pubblica
SÌ
Lingue nell’app
English

La tua ispezione

The Office of Environmental Health and Pollution Regulation (States of Guernsey) inspects food premises. How often depends on the risk of the business.

After a visit the officer tells you what to put right and by when. They can serve an improvement notice or a prohibition notice, and serious breaches go to court. The research did not confirm the fine amounts, so Chef Hygiene names none.

Valutazione igienica

The Food Hygiene Information Scheme gives 0 to 5 stars, with an “exempt” sticker for low-risk businesses. Display was voluntary in 2014; the research did not confirm the current rule, so Chef Hygiene does not say you must display it.

“Legge” è una norma vincolante. “Linee guida ufficiali” non sono legge, ma gli ispettori se le aspettano. “Chef Hygiene predefinito” è un valore che l’app controlla quando nessuna norma fornisce un numero.

Temperature

  • Linee guida ufficialiChilled food at 8°C or colder. Chef Hygiene checks the fridge against 5°C, its own safer target. This is good practice: the research did not confirm a number in Guernsey law.
  • Linee guida ufficialiHot food at 63°C or hotter. Chef Hygiene sets no grace time below 63°C: reheat at once or throw away.
  • Linee guida ufficialiCool cooked food as quickly as possible: into the fridge within 90 minutes is good practice.
  • Linee guida ufficialiCooking and reheating: 75°C in the core (or 70°C for 2 minutes). This is good practice.
  • Linee guida ufficialiFrozen food: −18°C or colder. This is standard practice.

Personale, formazione e salute

  • Linee guida ufficialiFood handlers should be supervised and trained in food hygiene for their work. This is good practice. Guernsey sets no certificate renewal the research could confirm.
  • Linee guida ufficialiStaff with diarrhoea or vomiting stay away from food until 48 hours after the symptoms stop. This is UK-style guidance.

Allergeni

  • Linee guida ufficialiGive allergen information for the 14 allergens for food that is not prepacked. The research did not confirm the legal basis in Guernsey, so this is good practice.
  • Chef Hygiene predefinitoChef Hygiene checks for a written list per dish and an “ask staff” sign. This is the app’s default.

Controlli di sicurezza antincendio

  • Chef Hygiene predefinitoThe research found no Guernsey fire or electrical interval it could confirm. The checks below are good practice, not Guernsey law. They can be edited. In a fire, call 999 or 112.
  • Chef Hygiene predefinitoExtinguishers: Chef Hygiene suggests a yearly service by a competent person. Fire alarm: every 6 months. Emergency lighting: yearly.
  • Chef Hygiene predefinitoElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check.
  • LeggeGas work must be done by a Gas Safe registered engineer: the Gas Safe Register covers Guernsey, and registration is required (HSE).

Registri

  • LeggeA food safety system based on HACCP is required (the Food and Drugs (Food Hygiene) Order 1976, as amended in 2007).
  • LeggeRegister your food premises with Environmental Health (the Registration of Food Premises Order 1995).
  • Chef Hygiene predefinitoChef Hygiene asks for fridge checks twice a day.

Fonti ufficiali

Checked

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Guernsey: l'app Chef Hygiene.

L’app carica queste regole per la tua cucina, verifica la conformità dei tuoi registri e conserva la documentazione per l’ispettore.

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