اوس په 50 هیوادونو کې شتون لري، د هر هیواد د خوړو د حفظ الصحې قوانینو په تعقیب.

Chef Hygiene
مینو

اندورا: د رستورانتونو او ټیکاو لپاره

د خوړو معاینې لپاره چمتو. هره ورځ.

In Andorra the app follows Law 14/2012 and the 2000 food activities regulation, which fixes hot holding, cooling and reheating in law; the Ministry of Health inspects and there is no public rating.

ژر راځيد اپلیکیشن پلورنځیپیل یې کړهګوګل پلیڅخه یې ترلاسه کړئوینډوزخلاص کړئویب اپلیکیشن

14 ورځې وړیا · د هر سایټ لپاره یو قیمت · هیڅ تړون نشته

په کمپیوټر کې Chef Hygiene اپلیکیشن: د پخلنځي کور سکرین د هغې ورځني چکونو سرهپه تلیفون کې Chef Hygiene اپلیکیشن: د پخلنځي کور سکرین د هغې ورځني چیکونو سره

اندورا: د خوړو د حفظ الصحې قواعد

د دې پاڼې قوانین د اوس لپاره په انګلیسي ژبه دي. دوی به ستاسو په ژبه وژباړل شي.

د تفتیش اداره
Food Safety Service (Servei de Seguretat Alimentària), Ministry of Health
عامه درجه بندي
نه
په اپلیکیشن کې ژبې
English

ستاسو تفتیش

The Food Safety Service of the Ministry of Health inspects (Law 14/2012; official controls regulation of 9 December 2009). Inspections are risk-based. No fixed time between visits is published.

The inspector can require corrections, give warnings, or close the business for a time or for good if public health is at risk. Fines (Law 14/2012, art. 87): minor 150 € to 1.500 €, serious 1.501 € to 30.000 €, very serious 30.001 € to 90.000 € plus closure.

د حفظ الصحې درجه بندي

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

“قانون” یو پابند قاعده ده. “رسمي لارښوونه” قانون نه دی، مګر تفتیش کونکي یې تمه لري. “Chef Hygiene ډیفالټ” هغه ارزښت دی چې اپلیکیشن یې په وړاندې ګوري چیرې چې هیڅ قاعده شمیره نه ورکوي.

د تودوخې درجه

  • قانونChilled prepared dishes must be kept at 3°C or colder, and for at most 6 days (2000 regulation, art. 23).
  • قانونHot food must be kept at 65°C or more. Hot-held prepared dishes must be eaten the same day (2000 regulation, art. 21).
  • قانونCooling: bring the core to 10°C as fast as possible, preferably within 2 hours (2000 regulation, art. 22).
  • قانونReheating: 65°C throughout in under 1 hour (2000 regulation, art. 25).
  • قانونFrozen food: −18°C or colder (2000 regulation, art. 24).
  • Chef Hygiene ډيفالټAndorra gives no general fridge number in law. Chef Hygiene checks 4°C for other chilled food, an EU-style good practice figure.
  • رسمي لارښوونهCooking: the guidance gives meat a core of 75°C, or 70°C held for 2 minutes. This is guidance, not law.

کارکوونکي، روزنه او روغتیا

  • قانونFood handlers need training and a food handler title (títol de manipulador) from an authorised trainer (Food handlers regulation, 6 November 2002). No renewal interval was found. Keep a training log.
  • Chef Hygiene ډيفالټStaff with diarrhoea, vomiting or infected skin lesions must stay away from open food and tell the manager. The return time is not fixed in law. Chef Hygiene suggests 48 hours after symptoms stop.

الرجینونه

  • قانونThe 14 EU allergens must be given to the consumer for food that is not prepacked (Food information regulation, 2017). Information must be in Catalan.
  • Chef Hygiene ډيفالټThe research did not confirm if oral information is allowed. Chef Hygiene checks for a written list per dish and an “ask staff” sign. This is the app’s default.

د اور خوندیتوب معاینات

  • قانونThe main fire rule is the 1978 public premises regulation, which is under review. No Andorran interval for extinguishers, alarms or drills was confirmed.
  • Chef Hygiene ډيفالټExtinguishers, fire alarm and emergency lighting: Chef Hygiene suggests a yearly service. Fixed suppression: every 6 months. Fire drill: every 12 months. These are editable good practice, not Andorran law.
  • Chef Hygiene ډيفالټElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check. No Andorran interval was confirmed.

ریکارډونه

  • قانونA written self-check plan (pla d’autocontrol) based on the 7 HACCP principles must be submitted for the authority’s approval. Keep the monitoring records at the premises and show them to the inspector (2000 regulation, art. 69).
  • Chef Hygiene ډيفالټNo keep time is set in law. Chef Hygiene suggests 1 year for temperature sheets and 3 years for audits. Chef Hygiene asks for fridge checks twice a day.
  • قانونBefore opening you need a sanitary authorisation and registration in the RSPA. The RSPA is revalidated every 5 years (2000 regulation, art. 96–104). A commercial opening authorisation is also needed (Law 12/2013).

رسمي سرچینې

Checked

دا پاڼه عمومي معلومات دي، نه قانوني مشوره. له خپل سیمه ییز چارواکي سره وګورئ.

اندورا: د Chef Hygiene ایپ

دا اپلیکیشن ستاسو د پخلنځي لپاره دا قواعد باروي، ستاسو ریکارډونه د هغوی په وړاندې ګوري او د تفتیش کونکي لپاره ثبوت ساتي.

ژر راځيد اپلیکیشن پلورنځیپیل یې کړهګوګل پلیڅخه یې ترلاسه کړئوینډوزخلاص کړئویب اپلیکیشن

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