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Chef Hygiene
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Monaco: per ristoranti e takeaway

Pronti per l’ispezione alimentare. Ogni giorno.

In Monaco the app follows Law 1.330, Sovereign Ordinance 1.940 and Ministerial Order 2017-102, which fix kitchen temperatures in law; DASA inspects and there is no public rating.

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Monaco: norme di igiene alimentare

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

organismo di ispezione
Direction de l’Action Sanitaire (DASA), Division de la Sécurité Sanitaire et Alimentaire
Valutazione pubblica
NO
Lingue nell’app
Français, English

La tua ispezione

DASA (Direction de l’Action Sanitaire, Division de la Sécurité Sanitaire et Alimentaire) inspects food businesses (Law 1.330, art. 29–35). Visits are risk-based and often unannounced. No fixed time between visits is published.

The inspector can send a formal notice with a deadline (art. 44). The Minister of State can stop the activity for a time (art. 36). A court can order permanent closure, confiscation and a 5-year trade ban (art. 49). Fines: no approval (agrément), 18 000–90 000 € (art. 8 and 45). Dangerous food on the market, 1 to 6 months in prison and 18 000–90 000 € (art. 46). Blocking controls, 1 to 6 months and 2 250–9 000 € (art. 47). Labelling and traceability faults, 2 250–9 000 € (art. 48).

Valutazione igienica

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

“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

  • LeggeChilled food has a legal maximum for each food: minced meat 2°C, offal 3°C, meat preparations 4°C, poultry and game 4°C, fresh fish and cooked shellfish 2°C, pre-prepared chilled meals 3°C, very perishable food 4°C, other perishable food 8°C (AM 2017-102, Annex I).
  • LeggeFrozen: ice cream, minced meat and fish products at −18°C. Other frozen food at −12°C (AM 2017-102, Annex I). Chef Hygiene checks −18°C for all.
  • LeggeHot food must be kept at 63°C or more (AM 2017-102, Annex I).
  • LeggeCooling: the core must not stay between 63°C and 10°C for more than 2 hours. Then store at 0 to 3°C (AM 2017-102, Annex IV, point 1).
  • LeggeReheating: no more than 1 hour between 10°C and serving temperature, never below 63°C, and eat it the same day (AM 2017-102, Annex IV, point 3).
  • LeggeCold dishes are kept at 0 to 3°C. They may be out of the cold at most 2 hours before serving, if at 10°C or less. Chilled pre-prepared dishes keep at most 3 days after production without a shelf-life study, with a use-by date on each pack (AM 2017-102, Annex IV, points 2 and 4).
  • Linee guida ufficialiCooking: Monaco law gives no core temperature for normal kitchens. Chef Hygiene checks 70°C for 2 minutes. The operator should justify the figure in the HACCP plan.

Personale, formazione e salute

  • LeggeFood handlers must be supervised and trained for their work, and HACCP coordinators trained (OS 1.940, Annex II, Chapter XII). Monaco sets no course length, state certificate or renewal. Keep a training log.
  • LeggeNo one with a food-transmissible disease, infected wounds, skin infection, sores or diarrhoea may handle food. They must report it to the operator (OS 1.940, Annex II, Chapter VIII). No fixed days off or doctor’s note are set in law.
  • LeggeEvery employee has a general medical fitness exam through the OMT (Law 637/1958). It is not specific to food. The OMT sets how often it is repeated.

Allergeni

  • LeggeAllergen information on the 14 EU allergens must be in writing, easy to read and visible in the public area. Show the allergens themselves, or a written notice saying how to get them. Oral-only is not allowed. It must be in French (OS 7.384, art. 12, 20 and 21).
  • Chef Hygiene predefinitoChef Hygiene checks for a written list per dish. This is the app’s default.

Controlli di sicurezza antincendio

  • LeggeFire safety for public premises follows the ERP rules (AM 2018-1079). Monaco intervals were not confirmed in the research.
  • Chef Hygiene predefinitoExtinguishers, fire alarm and emergency lighting: Chef Hygiene suggests a yearly service. Fixed suppression: every 6 months. These are editable good practice, not Monaco law.
  • Chef Hygiene predefinitoElectrics and gas: Chef Hygiene suggests a yearly check by a qualified person. No Monaco interval was confirmed.

Registri

  • LeggeHACCP-based procedures are required, with records that fit the size of the business (OS 1.940, art. 4).
  • LeggeRecords of frozen-food temperatures must be kept 1 year or more (AM 2017-103, art. 2). Chef Hygiene keeps all temperature sheets for 1 year.
  • LeggeBefore opening you need an authorisation to practise from the DEE (Law 1.144 of 1991) and a food-sector approval (agrément) from the Minister of State (Law 1.330, art. 8).

Fonti ufficiali

Checked

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Monaco: 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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