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

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Gibraltar: for restauranter og takeaway

Klar for matinspeksjon. Hver dag.

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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Gibraltar: regler for mathygiene

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

Inspeksjonsorgan
Environmental Agency (Chief Environmental Health Officer), Gibraltar
Offentlig vurdering
Ingen
Språk i appen
English

Din inspeksjon

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)).

Hygienevurdering

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

«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

  • LovHigh-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.
  • LovHot 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)).
  • LovIf 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.
  • LovIncoming 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.
  • Offisiell veiledningFrozen food: −18°C or colder. This is standard practice, with no Gibraltar rule number.
  • Chef Hygiene standardCooking and reheating: the law gives no core temperature. Chef Hygiene checks 75°C in the core.
  • Chef Hygiene standardCold display: the law gives no time limit. Chef Hygiene suggests a 4-hour limit.

Ansatte, opplæring og helse

  • LovAnyone 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).
  • LovFood 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 standardChef 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.

Allergener

  • LovThe 14 EU allergens must be declared for food that is not prepacked (retained Regulation 1169/2011, art. 9 and 44).
  • Chef Hygiene standardThe 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.

Brannsikkerhetskontroller

  • Chef Hygiene standardThe 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 standardExtinguishers: Chef Hygiene suggests a yearly service by a competent person. Fire alarm: every 6 months. Emergency lighting: yearly.
  • Chef Hygiene standardFire drill: Chef Hygiene suggests every 12 months.
  • Chef Hygiene standardElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check by a competent gas engineer. Gibraltar has no Gas Safe register.

Records

  • LovA food safety system based on HACCP is required, in proportion to the business (retained Regulation 852/2004, art. 5).
  • Chef Hygiene standardKeep 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.
  • LovTwo 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).

Offisielle kilder

Checked

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

Gibraltar: 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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