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Chef Hygiene
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Portugal: voor restaurants en afhaalrestaurants

Klaar voor de voedselinspectie. Elke dag.

In Portugal, Chef Hygiene follows EU Regulation 852/2004, Decreto-Lei 113/2006, ASAE’s official guidance and the AHRESP code of good practice; ASAE inspects on the mainland, IRAE in the Azores and ARAE in Madeira.

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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.

Portugal: regels voor voedselhygiëne

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

Inspectie-instantie
Food and Economic Safety Authority (Autoridade de Segurança Alimentar e Económica, ASAE)
Publieke beoordeling
Nee
Talen in de app
Português, English

Uw inspectie

ASAE inspects restaurants and food businesses on the mainland. In the Azores the regional inspector is IRAE (Inspeção Regional das Atividades Económicas). In Madeira it is ARAE (Autoridade Regional das Atividades Económicas). DGAV is the national authority for food information.

Inspections are risk-based. Hygiene breaches are serious economic offences (contraordenações económicas graves) under Decreto-Lei 9/2021 and bring a fine (coima). Serious breaches can lead to closure (encerramento).

Hygiënebeoordeling

No. Portugal has no public hygiene rating or sticker. ASAE publishes press releases and yearly results of its operations, not a score for each restaurant.

“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

  • Officiële richtlijnenChilled food: 0 to 5°C (ASAE guidance). The AHRESP code says 0 to 4°C. A product’s label or its own law comes first, for example for minced meat and fresh fish. Chef Hygiene aims for 4°C.
  • Officiële richtlijnenFrozen food: −18°C or colder (ASAE guidance).
  • Officiële richtlijnenHot food ready to serve: 60°C or hotter (ASAE). The AHRESP code says 65°C or hotter, and cooked food below 65°C for more than 2 hours is thrown away. Chef Hygiene checks against 65°C.
  • Officiële richtlijnenCooling: ASAE says as fast as possible, using a blast chiller, small portions and shallow trays. The AHRESP code says down to 5°C within 2 hours.
  • Officiële richtlijnenReheating: the AHRESP code says 65°C in the centre, once only. Portuguese law and ASAE give no reheating number.
  • Chef Hygiene standaardPortuguese law sets no cooking temperature. The AHRESP code says 65°C in the centre. Chef Hygiene checks against 75°C, or 70°C for 2 minutes.
  • Officiële richtlijnenThaw in the fridge, in thawing equipment, in the microwave just before cooking, or during cooking. Never thaw at room temperature (ASAE).
  • WetFrying oil: never above 180°C, and oil with more than 25% polar compounds may not be used (Portaria 1135/95). ASAE advises frying at 160 to 175°C.

Personeel, opleiding en gezondheid

  • WetPortuguese law sets no food hygiene certificate, minimum hours or renewal. Training must suit the job and be updated when needed (EU Regulation 852/2004, Annex II, Chapter XII).
  • Officiële richtlijnenManagers responsible for the HACCP procedures need adequate training (ASAE).
  • WetNobody with a disease carried by food, infected wounds, skin infections, sores or diarrhoea may handle food. They must tell the manager at once (Regulation 852/2004, Annex II, Chapter VIII).

Allergenen

  • WetThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphites, lupin and molluscs (Regulation 1169/2011).
  • WetIn restaurants, allergen information must be available on a medium the customer can easily take in, such as a menu, board, sheet or screen (Decreto-Lei 26/2016, art. 4). Spoken-only information is not enough on this reading.
  • WetFood packed in the restaurant for direct sale carries an allergen label (art. 6). For delivery apps and phone orders, give allergens before the order is completed and again at delivery (art. 8).
  • Officiële richtlijnenCompulsory food information, including allergens, must be in Portuguese. Other languages may be added.

Brandveiligheidscontroles

  • WetGas installations in restaurants are inspected every 3 years by a recognised inspection body (Decreto-Lei 97/2017, art. 21). This does not cover an appliance fed straight from a gas bottle.
  • WetElectrical installations are inspected every 5 years, but only for installations listed in the law (Decreto-Lei 96/2017, art. 19). One example is commercial premises with a supply over 41.4 kVA.
  • WetExtinguishers must be maintained by a company registered with ANEPC and certified to NP 4413. A yearly service is the usual practice.
  • WetKitchens over 20 kW need a fire blanket and an extinguisher of at least 25F where oil or fat is used. They also need a manual gas and power cut-off at the main door and posted safety instructions (RT-SCIE).
  • WetKeep the fire safety records (registos de segurança) for at least 10 years (RT-SCIE, art. 201).

Records

  • WetRestaurants need own checks (autocontrolo) based on HACCP principles, with the flexibility Regulation 852/2004 gives small businesses (Decreto-Lei 113/2006).
  • Officiële richtlijnenASAE says records can cover temperatures, cleaning, goods received, pest control, training, maintenance, corrective actions and allergen management. Paper or digital is fine.
  • Officiële richtlijnenThe AHRESP code says to record fridge and freezer temperatures at least once a day. Food law sets no fixed record period.
  • WetEvery restaurant must have the paper complaints book and the electronic one (livroreclamacoes.pt), with a sign in a visible place. Keep closed books for at least 3 years (Decreto-Lei 156/2005).

Officiële bronnen

Checked

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

Portugal: 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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