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

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Monaco: for restauranter og takeaway

Klar for matinspeksjon. Hver dag.

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: regler for mathygiene

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

Inspeksjonsorgan
Direction de l’Action Sanitaire (DASA), Division de la Sécurité Sanitaire et Alimentaire
Offentlig vurdering
Ingen
Språk i appen
Français, English

Din inspeksjon

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).

Hygienevurdering

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

«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

  • LovChilled 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).
  • LovFrozen: 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.
  • LovHot food must be kept at 63°C or more (AM 2017-102, Annex I).
  • LovCooling: 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).
  • LovReheating: 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).
  • LovCold 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).
  • Offisiell veiledningCooking: 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.

Ansatte, opplæring og helse

  • LovFood 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.
  • LovNo 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.
  • LovEvery 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.

Allergener

  • LovAllergen 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 standardChef Hygiene checks for a written list per dish. This is the app’s default.

Brannsikkerhetskontroller

  • LovFire safety for public premises follows the ERP rules (AM 2018-1079). Monaco intervals were not confirmed in the research.
  • Chef Hygiene standardExtinguishers, 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 standardElectrics and gas: Chef Hygiene suggests a yearly check by a qualified person. No Monaco interval was confirmed.

Records

  • LovHACCP-based procedures are required, with records that fit the size of the business (OS 1.940, art. 4).
  • LovRecords 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.
  • LovBefore 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).

Offisielle kilder

Checked

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Monaco: Chef Hygiene-appen

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