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

Chef Hygiene
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Malta: for restauranter og takeaway

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In Malta the app follows the Food Safety Act (Cap. 449), the Temperature Control Regulations (S.L. 449.55) and the Malta Tourism Authority licence standards (S.L. 409.15); the FSSA inspects, and there is no public rating.

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Malta: regler for mathygiene

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

Inspeksjonsorgan
Food Safety and Security Authority (FSSA, Awtorità għas-Sigurtà tal-Ikel)
Offentlig vurdering
Ingen
Språk i appen
English

Din inspeksjon

The Food Safety and Security Authority (FSSA) has been the single food authority since 9 July 2025 (Act XV of 2025, Cap. 649). It registers, licenses and inspects food businesses. The Malta Tourism Authority (MTA) licenses catering places and checks the licence standards in S.L. 409.15.

Inspections are regular and happen when non-compliance is suspected, with frequency based on risk (Cap. 449, art. 26). Authorised officers can enter at reasonable times, inspect records on paper or computer, take samples and stop the use of food. They can issue an improvement notice with a deadline, or an emergency prohibition order, and the FSSA may close the premises if it is ignored. A first offence can bring a fine of €465.87 to €4,658.75 and/or up to 2 years in prison (Cap. 449, art. 43).

Hygienevurdering

Malta has no public hygiene rating, sticker or score, and nothing has to be displayed. The MTA First, Second and Third Class for restaurants is a tourism grade, not a hygiene rating.

«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

  • LovFood that can grow germs must not be kept above 8°C (S.L. 449.55, reg. 3).
  • LovMTA licence standards: fish and meat at 0–3°C in every licensed restaurant, snack bar and kiosk. Vegetables, eggs and cooked food at 2–10°C. Thawing never above 10°C (S.L. 409.15).
  • LovQuick-frozen food must be at −18°C or colder. It may rise briefly to −15°C in transport (S.L. 449.33, regs 5 and 6). The MTA standard for kitchens is also −18°C.
  • LovHot food must be kept at 63°C or more. Food on display for under 2 hours that was not displayed before is a defence (S.L. 449.55, reg. 6). Chef Hygiene checks hot holding against 65°C, the MTA figure.
  • LovMTA licence standards: buffet hot food and hot display counters at 65°C or more. Buffet cold food at 10°C or less (S.L. 409.15).
  • LovCool cooked food as quickly as possible. The regulations give no time (S.L. 449.55, reg. 8). The public health booklet (HPDP, 2025) advises small shallow containers and no more than 1 hour out of the fridge.
  • LovReheat food to a core temperature of at least 70°C, or higher if the food needs it (S.L. 449.55, reg. 10). The HPDP 2025 booklet advises 75°C.
  • Offisiell veiledningThe HPDP 2025 booklet advises cooking to 75°C, chilled food at 5°C or below and leftovers eaten within 2 days. This is public advice, not law.

Ansatte, opplæring og helse

  • LovEvery food handler must be registered and hold a food handler card, shown on request. Employers may not use unregistered handlers (S.L. 449.27).
  • LovCategory B (preparing high-risk food, such as cooks) is valid for 5 years. Category A (wrapped or low-risk food, or staff who do not prepare food) is valid for 2 years. Renewal needs a new course certificate.
  • LovMTA licence standards for restaurants: staff have an MTA-recognised induction, regular training, and training on fire-fighting equipment (S.L. 409.15).
  • LovAnyone with typhoid, a salmonella or staphylococcal infection, or any infection likely to cause food poisoning, must not work with food (Cap. 449, art. 22). Infected wounds, skin infections, sores or diarrhoea: stay out of food areas and tell the employer.
  • LovThe authority can require a medical examination (S.L. 449.27, reg. 6). No fixed time off or medical certificate is set in law.

Allergener

  • LovAllergen information on the 14 EU allergens is mandatory for food that is not prepacked (Regulation 1169/2011, art. 44).
  • Chef Hygiene standardChef Hygiene checks for a written list per dish and an “ask staff” sign. This is the app’s default.

Brannsikkerhetskontroller

  • LovFire drills must be held at least every 6 months and recorded. A fire safety expert recognised by the Civil Protection Department (CPD) may set a longer interval in writing, never over 12 months (S.L. 646.08, reg. 9).
  • LovFire equipment must be under a suitable system of maintenance to the CPD’s satisfaction, with records (S.L. 646.08). The law gives no interval. Chef Hygiene suggests a yearly service.
  • LovMTA standards for restaurants: service date shown on each extinguisher, a maintenance certificate from a professional, an automatic fire alarm, emergency lighting, and an evacuation exercise at least yearly. The extraction hood must be properly maintained, with no interval set.
  • LovThe electrical installation and its earthing must be inspected and tested periodically by a licensed electrician, at the interval the electrician recommends (S.L. 545.24, reg. 16).
  • LovMalta has no natural gas network, only LPG cylinders. An LPG store over 150 kg or with 6 or more linked cylinders needs authorisation from the regulator REWS, valid for 10 years (S.L. 545.20). Chef Hygiene suggests a yearly check by an approved LPG installer.

Records

  • LovHACCP-based procedures are required, with records that fit the size of the business (Regulation 852/2004, art. 5).
  • LovMTA licence standards for restaurants: keep a temperature register and pest control inspection records (S.L. 409.15). Chef Hygiene asks for temperature checks twice a day.
  • LovRegister the premises with the FSSA if used 3 or more days in any 3 consecutive weeks. Report a new owner or change of business within 28 days (S.L. 449.28). The MTA catering licence runs to 31 December and is renewed each year (Cap. 409).

Offisielle kilder

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Malta: Chef Hygiene-appen

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