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

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Liechtenstein: for restauranter og takeaway

Klar for matinspeksjon. Hver dag.

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: regler for mathygiene

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

Inspeksjonsorgan
Office of Food Control and Veterinary Affairs (Amt für Lebensmittelkontrolle und Veterinärwesen, ALKVW)
Offentlig vurdering
Ingen
Språk i appen
Deutsch, English

Din inspeksjon

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.

Hygienevurdering

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.

«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

  • LovFrozen food at −18°C or colder, and the surface never above −15°C (Swiss HyV art. 25).
  • Offisiell veiledningThe 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.
  • Offisiell veiledningCooking: core at 70°C or more, held at least 2 minutes (GVG guide). Pink meat is an exception.
  • Offisiell veiledningHot 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).
  • Offisiell veiledningCooling: from 65°C to below 5°C within 90 minutes (GVG guide). The law says “as fast as possible” (HyV art. 27).
  • Offisiell veiledningReheating: core at 70°C or more, held at least 2 minutes (GVG guide).
  • Chef Hygiene standardCold 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.

Ansatte, opplæring og helse

  • LovStaff 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.
  • LovThere is no health certificate or routine health check for food staff. Staff only have to report illness (HyV art. 21).
  • LovAnyone 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.

Allergener

  • LovAllergen 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).
  • LovThe origin of meat and fish must be given in writing (LGV art. 39).

Brannsikkerhetskontroller

  • Offisiell veiledningFire exits must be free and marked (VKF fire rules). The research found no Liechtenstein interval for extinguishers, fire alarm, drills or gas.
  • Chef Hygiene standardChef 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.
  • LovElectrics: 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.

Records

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

Offisielle kilder

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

Liechtenstein: 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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