Disponibile ora in 50 paesi, nel rispetto delle normative igienico-sanitarie di ciascun paese.

Chef Hygiene
Menu

Liechtenstein: per ristoranti e takeaway

Pronti per l’ispezione alimentare. Ogni giorno.

In Liechtenstein the app follows Swiss federal food law, which applies through the 1923 Customs Treaty, so the hygiene rules match Switzerland; the ALKVW inspects.

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Liechtenstein: 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 Food Control and Veterinary Affairs (Amt für Lebensmittelkontrolle und Veterinärwesen, ALKVW)
Valutazione pubblica
NO
Lingue nell’app
Deutsch, English

La tua ispezione

The Office of Food Control and Veterinary Affairs (ALKVW) inspects (LMKV art. 3). Inspections are risk-based, regular and unannounced (LMKV arts. 8 and 9).

After a visit you get a written result and, if needed, a Beanstandung (complaint), orders, or a ban on rooms, equipment or a process. If health is in immediate serious danger, the business can be closed at once (Swiss LMG arts. 34–36). You can object within 10 days (Einsprache) and appeal within 30 days (Beschwerde). Food-rule fines go up to CHF 40,000 for intent and CHF 20,000 for negligence (Swiss LMG art. 64). Before opening you need a trade licence (Gewerbebewilligung) from the AVW, and a food-business notification to the ALKVW.

Valutazione igienica

Liechtenstein has no public hygiene rating, sticker or score that the research found, and nothing has to be displayed. The aim is a visit with no faults.

“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

  • LeggeFrozen food at −18°C or colder, and the surface never above −15°C (Swiss HyV art. 25).
  • Linee guida ufficialiThe law sets no plain fridge number (HyV art. 24). The GVG restaurant guide says perishable food at 5°C or colder. Fish at 2°C or colder (HyV art. 44). Chef Hygiene aims for 4°C.
  • Linee guida ufficialiCooking: core at 70°C or more, held at least 2 minutes (GVG guide). Pink meat is an exception.
  • Linee guida ufficialiHot holding: core at 65°C or more for at most 3 hours (GVG guide). The law says only “temperatures that prevent growth” (HyV art. 27).
  • Linee guida ufficialiCooling: from 65°C to below 5°C within 90 minutes (GVG guide). The law says “as fast as possible” (HyV art. 27).
  • Linee guida ufficialiReheating: core at 70°C or more, held at least 2 minutes (GVG guide).
  • Chef Hygiene predefinitoCold display: Chef Hygiene uses 30 minutes, then throw the food away. This is the app’s default. It also asks for fridge checks twice a day.

Personale, formazione e salute

  • LeggeStaff must be instructed or trained for their work. Whoever runs the HACCP procedures needs HACCP training (HyV art. 22). There is no certificate, hours or renewal period.
  • LeggeThere is no health certificate or routine health check for food staff. Staff only have to report illness (HyV art. 21).
  • LeggeAnyone with an acute food-borne illness must stay out of food areas. Carriers and people with infected wounds are banned unless hygiene rules out contamination. Report illness to the responsible person at once (HyV art. 21). Chef Hygiene uses 48 hours without symptoms.

Allergeni

  • LeggeAllergen information on the 14 EU allergens is mandatory. Give it on the menu or a poster, or orally only with a clearly visible written notice and written details for staff (LIV art. 5; LGV art. 39).
  • LeggeThe origin of meat and fish must be given in writing (LGV art. 39).

Controlli di sicurezza antincendio

  • Linee guida ufficialiFire exits must be free and marked (VKF fire rules). The research found no Liechtenstein interval for extinguishers, fire alarm, drills or gas.
  • Chef Hygiene predefinitoChef Hygiene suggests the maker’s servicing for extinguishers, with dates recorded, and a yearly check. This is the app’s default; you can edit it.
  • LeggeElectrics: the Starkstrominspektorat is the control body. Special installations with a restricted permit are checked every 5 years, and others by sample checks (NIV arts. 28–29). No interval for restaurants is set. Chef Hygiene suggests 5 years.

Registri

  • LeggeHACCP-based procedures are required, with records that fit the size of the business (HyV; EU-style HACCP rules applied through Swiss law).
  • Chef Hygiene predefinitoChef Hygiene asks for temperature checks twice a day, more than the GVG guide’s daily look and weekly record.

Fonti ufficiali

Checked

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Liechtenstein: 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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