Tilgjengelig nå i 50 land, i henhold til hvert lands egne regler for mathygiene.

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Guernsey: for restauranter og takeaway

Klar for matinspeksjon. Hver dag.

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: regler for mathygiene

Reglene på denne siden er foreløpig på engelsk. De vil bli oversatt til ditt språk.

Inspeksjonsorgan
Office of Environmental Health and Pollution Regulation, States of Guernsey
Offentlig vurdering
Ja
Språk i appen
English

Din inspeksjon

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.

Hygienevurdering

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.

«Lov» er en bindende regel. «Offisiell veiledning» er ikke lov, men inspektører forventer det. «Chef Hygiene standard» er en verdi appen sjekker mot der ingen regel oppgir et tall.

Temperaturer

  • Offisiell veiledningChilled 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.
  • Offisiell veiledningHot food at 63°C or hotter. Chef Hygiene sets no grace time below 63°C: reheat at once or throw away.
  • Offisiell veiledningCool cooked food as quickly as possible: into the fridge within 90 minutes is good practice.
  • Offisiell veiledningCooking and reheating: 75°C in the core (or 70°C for 2 minutes). This is good practice.
  • Offisiell veiledningFrozen food: −18°C or colder. This is standard practice.

Ansatte, opplæring og helse

  • Offisiell veiledningFood 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.
  • Offisiell veiledningStaff with diarrhoea or vomiting stay away from food until 48 hours after the symptoms stop. This is UK-style guidance.

Allergener

  • Offisiell veiledningGive 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 standardChef Hygiene checks for a written list per dish and an “ask staff” sign. This is the app’s default.

Brannsikkerhetskontroller

  • Chef Hygiene standardThe 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 standardExtinguishers: Chef Hygiene suggests a yearly service by a competent person. Fire alarm: every 6 months. Emergency lighting: yearly.
  • Chef Hygiene standardElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check.
  • LovGas work must be done by a Gas Safe registered engineer: the Gas Safe Register covers Guernsey, and registration is required (HSE).

Records

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

Offisielle kilder

Checked

Denne siden er generell informasjon, ikke juridisk rådgivning. Ta kontakt med din lokale kommune.

Guernsey: Chef Hygiene-appen

Appen laster inn disse reglene for kjøkkenet ditt, sjekker registreringene dine mot dem og oppbevarer bevis for inspektøren.

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