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

Chef Hygiene
مینو

سان مارینو: د رستورانتونو او ټیکاو لپاره

د خوړو معاینې لپاره چمتو. هره ورځ.

San Marino is not in the EU, but it made the EU hygiene rules into its own decrees (DD 70/2012, DD 73/2012, Decree 32/2005); the law sets no kitchen temperatures, and the ISS inspects.

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

سان مارینو: 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
Social Security Institute (ISS), Prevention Department, Veterinary Health and Food Hygiene unit
عامه درجه بندي
نه
په اپلیکیشن کې ژبې
Italiano, English

ستاسو تفتیش

The ISS (Istituto per la Sicurezza Sociale) Prevention Department, veterinary health and food hygiene unit, is the one national authority (DD 70/2012 art. 2; DD 73/2012 art. 4). Visits are risk-based and unannounced, under a multi-year control plan (DD 73/2012 art. 3).

After a visit you get a report and, for non-compliance, a corrective order with a deadline. The ISS can restrict or ban sale, suspend operations or close the business in whole or in part, and suspend or withdraw recognition (DD 73/2012 art. 28). Fines include EUR 500–3,000 for a hygiene breach and EUR 1,500–6,000 for working without the sanitary authorisation, plus immediate suspension (DD 70/2012 art. 13).

د حفظ الصحې درجه بندي

San Marino has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no non-compliance.

“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

  • قانونSan Marino law sets no fridge, freezer, cooking, hot-holding, cooling or reheating numbers. The decrees only say the cold chain must not be interrupted and food must be cooled as quickly as possible (DD 70/2012 Annex II; Decree 32/2005).
  • Chef Hygiene ډيفالټChef Hygiene aims for the fridge at 4°C or colder (the maker’s label range wins) and the freezer at −18°C or colder.
  • Chef Hygiene ډيفالټChef Hygiene uses EU good practice for cooking and reheating (core 70–75°C) and hot holding at 63°C or more. Cool food fast.
  • Chef Hygiene ډيفالټDeliveries: chilled food at 4°C or colder, frozen food at −18°C.

کارکوونکي، روزنه او روغتیا

  • قانونFood handlers must be trained in food hygiene for their job, and HACCP managers in HACCP (DD 70/2012 Annex II ch. XII). Decree 109/2005 also applies; its course and refresher rules were not confirmed. Keep a training log.
  • قانونStop food work and tell the responsible person at once with a food-transmissible disease, infected wounds, skin infections, sores or diarrhoea (DD 70/2012 Annex II ch. VIII). The law gives no return time; Chef Hygiene uses 48 hours without symptoms.
  • رسمي لارښوونهDo not assume the health booklet (libretto sanitario) is abolished. No repeal was found, so ask the ISS whether your staff need one.

الرجینونه

  • قانونAllergen information on the 14 EU allergens is mandatory for food that is not prepacked, and must be in Italian (DD 23/2015, ratifying DD 214/2014, arts. 15 and 44).
  • Chef Hygiene ډيفالټThe decree does not say whether it must be written or can be oral. Chef Hygiene checks for a written list per dish. This is the app’s default.

د اور خوندیتوب معاینات

  • قانونThe Fire Prevention Service (SPI) is the fire authority. A normal restaurant is a low fire-risk workplace. The employer provides fire-fighting, first aid and evacuation, and keeps fire exits free and marked (Law 31/1998 art. 18).
  • Chef Hygiene ډيفالټNo San Marino text was found for extinguisher, fire alarm, drill, electrical or gas intervals. Chef Hygiene’s intervals are editable defaults; confirm them with the SPI.

ریکارډونه

  • قانونA hygiene self-control plan (HACCP manual) is required. Review it at least yearly and on any process change, dated and signed (Decree 32/2005 art. 5).
  • Chef Hygiene ډيفالټThe law gives no keeping time (“adequate period”, DD 70/2012 art. 5). Chef Hygiene suggests 1 year for temperature sheets.
  • قانونBefore opening you need a sanitary authorisation (Autorizzazione Sanitaria) from the ISS after an inspection. A commercial licence is also needed (Law 85/1992 art. 10; DD 70/2012 art. 6).

رسمي سرچینې

Checked

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

سان مارینو: 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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