Já disponível em 50 países, seguindo as normas de higiene alimentar de cada um.

Chef Hygiene
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Espanha: para restaurantes e delivery

Pronto para a inspeção sanitária. Todos os dias.

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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O aplicativo Chef Hygiene no computador: a tela inicial de uma cozinha com suas verificações diárias.O aplicativo Chef Hygiene no celular: a tela inicial de uma cozinha com suas verificações diárias.

Espanha: regras de higiene alimentar

As regras desta página estão em inglês por enquanto. Elas serão traduzidas para o seu idioma.

Órgão de inspeção
Spanish Agency for Food Safety and Nutrition (Agencia Española de Seguridad Alimentaria y Nutrición, AESAN)
Classificação pública
Não
Idiomas disponíveis no aplicativo
Español, English

Sua inspeção

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.

Classificação de higiene

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.

“Lei” é uma regra vinculativa. “Orientação oficial” não é lei, mas os inspetores esperam que seja. “Chef Hygiene padrão” é um valor que o aplicativo verifica quando nenhuma regra fornece um número.

Temperaturas

  • LeiChilled food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
  • LeiChilled food eaten within 24 hours: up to 8°C is allowed (article 7).
  • LeiFrozen food: −18°C or colder (article 7).
  • LeiHot food held for service: 65°C or hotter (article 7).
  • LeiCooling: 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 padrãoChef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
  • LeiReheating: 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 padrãoSpanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.

Equipe, treinamento e saúde

  • LeiThe 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.
  • LeiThe 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.
  • Orientações oficiaisSome regions or town councils may still ask for proof of training. Ask your local authority. Keep a record of names, dates, topics and trainer.
  • LeiAnyone 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).

Alérgenos

  • LeiThe 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).
  • LeiReal 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.
  • Orientações oficiaisKeep a recipe or ingredient file that shows which dishes contain which allergens. Train staff to advise customers.

Verificações de segurança contra incêndio

  • LeiFire 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).
  • LeiExtinguishers get a yearly maintenance by an approved fire safety company (standard UNE 23120). Every 5 years the company does a full inspection and stamping.
  • LeiButane 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.
  • LeiLow-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).

Registros

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

Fontes oficiais

Checked

Esta página contém informações gerais e não constitui aconselhamento jurídico. Consulte a sua autoridade local.

Espanha: o aplicativo Chef Hygiene

O aplicativo carrega essas regras para sua cozinha, compara seus registros com elas e guarda comprovantes para o inspetor.

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