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Chef Hygiene
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Spanje: voor restaurants en afhaalrestaurants

Klaar voor de voedselinspectie. Elke dag.

In Spain, Chef Hygiene follows Real Decreto 3484/2000 on prepared meals, Real Decreto 126/2015 on allergens and EU Regulation 852/2004; the autonomous communities and town councils inspect restaurants.

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De Chef Hygiene-app op een computer: het startscherm van een keuken met de dagelijkse controles.De Chef Hygiene-app op een telefoon: het startscherm van een keuken met de dagelijkse controles.

Spanje: regels voor voedselhygiëne

De regels op deze pagina zijn voorlopig in het Engels. Ze zullen in uw taal worden vertaald.

Inspectie-instantie
Spanish Agency for Food Safety and Nutrition (Agencia Española de Seguridad Alimentaria y Nutrición, AESAN)
Publieke beoordeling
Nee
Talen in de app
Español, English

Uw inspectie

AESAN coordinates national food safety policy and gives guidance, but it does not inspect restaurants itself. The autonomous communities (such as Catalonia, Madrid and Andalusia) and the town councils carry out the on-site inspections. Each region has its own health department.

Faults are graded as minor, serious or very serious (Ley 17/2011 and regional laws). A minor fault can bring a warning or a small fine. Serious faults bring higher fines and corrective action, and can lead to temporary closure (cierre cautelar). The owner can appeal.

Hygiënebeoordeling

There is no national public hygiene rating, sticker or star system. Some regions or town councils publish inspection results online, but this is not the same across Spain.

“Wet” is een bindende regel. “Officiële richtlijnen” zijn geen wet, maar inspecteurs verwachten ze wel. “Chef Hygiene standaardwaarde” is een waarde die de app controleert wanneer er geen regel is die een getal voorschrijft.

Temperaturen

  • WetChilled food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
  • WetChilled food eaten within 24 hours: up to 8°C is allowed (article 7).
  • WetFrozen food: −18°C or colder (article 7).
  • WetHot food held for service: 65°C or hotter (article 7).
  • WetCooling: cooked food to be kept cold must reach 8°C or colder in the centre as fast as possible (article 6.8). The decree gives no time limit.
  • Chef Hygiene standaardChef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
  • WetReheating: to 65°C or hotter in the centre, as fast as possible (article 6.9). Thaw food in the fridge (article 6.4).
  • Chef Hygiene standaardSpanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.

Personeel, opleiding en gezondheid

  • WetThe owner must make sure staff are trained in food hygiene before they handle food. The training covers temperature control, cross-contamination, cleaning, personal hygiene and the business’s own HACCP controls.
  • WetThe food handler certificate (carné de manipulador) is no longer compulsory under national law since Real Decreto 109/2010. Training can be in-house, online or with an outside course.
  • Officiële richtlijnenSome regions or town councils may still ask for proof of training. Ask your local authority. Keep a record of names, dates, topics and trainer.
  • WetAnyone with diarrhoea, vomiting, jaundice, a sore throat with fever or an infected skin wound must not handle food. They must tell management at once (EU Regulation 852/2004, Annex II, Chapter VIII).

Allergenen

  • WetThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, tree nuts, milk, mustard, celery, sesame, sulphites, molluscs, lupin and soya (Regulation 1169/2011, Annex II).
  • WetReal Decreto 126/2015 asks restaurants and takeaways to give written allergen information for food that is not prepacked. The customer must be able to get it before buying or eating.
  • Officiële richtlijnenKeep a recipe or ingredient file that shows which dishes contain which allergens. Train staff to advise customers.

Brandveiligheidscontroles

  • WetFire extinguishers: every 3 months the owner or manager checks each one. It must be in place, undamaged, signed, with its pressure gauge in the working zone (Real Decreto 513/2017, RIPCI).
  • WetExtinguishers get a yearly maintenance by an approved fire safety company (standard UNE 23120). Every 5 years the company does a full inspection and stamping.
  • WetButane and propane gas installations are inspected every 5 years by an approved installer (Real Decreto 919/2006). This covers tightness, ventilation, combustion and gas detection.
  • WetLow-voltage electrical installations in places open to the public, such as restaurants, are inspected every 5 years by an approved body (Real Decreto 842/2002, REBT).

Records

  • WetEvery food business, restaurants and takeaways included, must set up and keep an APPCC (HACCP) system (EU Regulation 852/2004).
  • Officiële richtlijnenWritten prerequisite plans cover cleaning and disinfection, pest control, water, waste, staff hygiene and training, supplier traceability, equipment maintenance, allergens and temperature control.
  • Officiële richtlijnenPest control must be done by a company registered in the ROESB register. Keep its registration, its staff training certificates and its treatment reports.

Officiële bronnen

Checked

Deze pagina bevat algemene informatie en is geen juridisch advies. Neem contact op met uw lokale overheid.

Spanje: de Chef Hygiene-app

De app laadt deze regels voor uw keuken in, controleert uw administratie aan de hand daarvan en bewaart het bewijs voor de inspecteur.

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