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Chef Hygiene
Menu

Gibilterra: per ristoranti e takeaway

Pronti per l’ispezione alimentare. Ogni giorno.

Gibraltar is not the UK: the app follows the Food and Drugs Act 1964, the Food Hygiene Regulations 1977 and retained EU hygiene rules, the Environmental Agency inspects, and there is no public rating.

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Gibilterra: norme di igiene alimentare

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

organismo di ispezione
Environmental Agency (Chief Environmental Health Officer), Gibraltar
Valutazione pubblica
NO
Lingue nell’app
English

La tua ispezione

The Environmental Agency, under the Chief Environmental Health Officer, inspects food premises (Food and Drugs Act 1964, s. 15). Inspections are risk-based. No fixed time between visits is published.

After a visit the officer can give advice, in words or in writing. Unfit food can be seized before a magistrate (Act, s. 10). A court can bar a caterer from the trade for up to 2 years (Act, s. 14). A fine on summary conviction is up to £1,000 per offence. On indictment it is a fine or up to 2 years in prison (Regulations 1977, reg. 53). Using unregistered premises is a separate offence (Act, s. 15(2)).

Valutazione igienica

Gibraltar has no public hygiene rating, sticker or score, and nothing has to be displayed. Chef Hygiene shows no rating card for Gibraltar.

“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

  • LeggeHigh-risk food must be kept below 50°F, which is 10°C. This is looser than the UK or Malta (Regulations 1977, reg. 25(2)–(3)). Chef Hygiene checks the fridge against 5°C, its own safer target.
  • LeggeHot food must be kept at 145°F (62.7°C) or more. Chef Hygiene uses 63°C. Food on sale, or brought in within 4 hours before opening, is exempt. The law sets no other grace time (Regulations 1977, reg. 25(3)–(4)).
  • LeggeIf hot food falls below 145°F, cool it below 10°C as quickly as reasonably practicable, then keep it below 10°C. The law gives no time. Chef Hygiene suggests 2 hours.
  • LeggeIncoming high-risk food must be at 145°F or more, or below 50°F, without avoidable delay (Regulations 1977, reg. 25(2)). Chef Hygiene suggests a safer limit of 8°C for chilled deliveries.
  • Linee guida ufficialiFrozen food: −18°C or colder. This is standard practice, with no Gibraltar rule number.
  • Chef Hygiene predefinitoCooking and reheating: the law gives no core temperature. Chef Hygiene checks 75°C in the core.
  • Chef Hygiene predefinitoCold display: the law gives no time limit. Chef Hygiene suggests a 4-hour limit.

Personale, formazione e salute

  • LeggeAnyone with typhoid, paratyphoid, any salmonella, amoebic or bacillary dysentery, or a staphylococcal infection likely to cause food poisoning must not handle food. The business must tell the Specialist in Community Medicine (Regulations 1977, reg. 11).
  • LeggeFood handlers must be supervised, instructed and trained for their work (retained Regulation 852/2004, Annex II, Chapter XII). Gibraltar sets no certificate, course hours or renewal. Keep a training log.
  • Chef Hygiene predefinitoChef Hygiene asks staff with diarrhoea, vomiting, fever, skin sores or discharge to stay out of the kitchen until 48 hours after the symptoms stop. This is standard practice, not Gibraltar law.

Allergeni

  • LeggeThe 14 EU allergens must be declared for food that is not prepacked (retained Regulation 1169/2011, art. 9 and 44).
  • Chef Hygiene predefinitoThe research did not confirm whether Gibraltar needs this in writing. Chef 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 Gibraltar fire or electrical interval it could confirm. The checks below are good practice, not Gibraltar law. They can be edited. In a fire, call 999, Gibraltar’s single emergency number (112 also works from mobiles).
  • Chef Hygiene predefinitoExtinguishers: Chef Hygiene suggests a yearly service by a competent person. Fire alarm: every 6 months. Emergency lighting: yearly.
  • Chef Hygiene predefinitoFire drill: Chef Hygiene suggests every 12 months.
  • Chef Hygiene predefinitoElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check by a competent gas engineer. Gibraltar has no Gas Safe register.

Registri

  • LeggeA food safety system based on HACCP is required, in proportion to the business (retained Regulation 852/2004, art. 5).
  • Chef Hygiene predefinitoKeep temperature and cleaning records at the premises. The law sets no keep time. Chef Hygiene suggests 1 year for temperature sheets and 3 years for audits. Chef Hygiene asks for fridge checks twice a day.
  • LeggeTwo steps before opening: a business licence from the Office of Fair Trading (Fair Trading Act 2023) and registration of the food premises with the Environmental Agency (Food and Drugs Act 1964, s. 15).

Fonti ufficiali

Checked

Questa pagina fornisce informazioni di carattere generale e non costituisce consulenza legale. Si prega di contattare le autorità locali competenti.

Gibilterra: 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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