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

Chef Hygiene
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Islândia: para restaurantes e delivery

Pronto para a inspeção sanitária. Todos os dias.

In Iceland the app follows the Act on Foodstuffs No. 93/1995 and EU Regulation 852/2004 (Regulation No. 103/2010), with MAST’s own-check guidance. Municipal health inspectorates 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.

Islândia: regras de higiene alimentar

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

Órgão de inspeção
Icelandic Food and Veterinary Authority (Matvælastofnun, MAST); restaurants are inspected by the municipal health inspectorates (Heilbrigðiseftirlit)
Classificação pública
Não
Idiomas disponíveis no aplicativo
Íslenska, English

Sua inspeção

The municipal health inspectorates (Heilbrigðiseftirlit) inspect restaurants and issue operating permits (starfsleyfi). In Reykjavík this is Heilbrigðiseftirlit Reykjavíkur. MAST is the central competent authority for food safety and oversees large producers.

Your local health inspectorate usually inspects without warning. An inspector looks at your premises, equipment, food safety system and management knowledge. Keep your own-check system, its records and every instruction from the inspector in one place, available to the inspector. You must have an operating permit before you start, and it cannot be issued without an approved food safety plan.

Classificação de higiene

There is no 0–5 or sticker hygiene rating for restaurants in Iceland. Your local health inspectorate inspects and writes a report.

“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

  • Orientações oficiaisChilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
  • Orientações oficiaisFrozen food (frystihitastig): −18°C or colder.
  • Orientações oficiaisHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
  • Orientações oficiaisCooking: core temperature above 75°C for chicken, minced meat, stews and similar dishes. Burgers and other minced meat must reach 75°C at the core.
  • Orientações oficiaisReheating: above 75°C.
  • Orientações oficiaisCooling: cool cooked food in shallow containers to below 10°C within 3 hours, then put it in the fridge. Leftovers are cooled the same way, then dated and frozen.
  • Orientações oficiaisDefrosting: the food must never go above 4°C while thawing.
  • Orientações oficiaisDeliveries: chilled 0–4°C, frozen −18°C or colder, hot food at least 60°C. Measure and record on receipt. Reykjavík’s canteen handbook: 5–7°C means complain to the supplier, above 7°C means send it back.
  • Orientações oficiaisMeasure and record fridges and freezers at least once a day. Spot-check core temperatures, cooling and hot counters at least weekly. A surface thermometer cannot measure a core temperature.

Equipe, treinamento e saúde

  • LeiStaff must be supervised and instructed or trained for their work. Whoever runs the HACCP system must be trained in HACCP (Regulation 852/2004, Annex II).
  • LeiAnyone with diarrhoea, vomiting, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
  • Orientações oficiaisMAST guidance: plan staff training and keep a record of it, covering food handling, microbes in food, the own-check system and each person’s duties.

Alérgenos

  • LeiEU Regulation 1169/2011 applies in Iceland. You must manage the 14 allergens: gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • LeiFor loose food served or sold in restaurants, written allergen information must be given where the food is presented, sold or supplied. It must be in Icelandic or English.
  • Orientações oficiaisA general notice such as this kitchen handles nuts is not enough. Give specific information for each dish.

Verificações de segurança contra incêndio

  • LeiSince the 2017 regulation on fire prevention and fire inspection (reglugerð um eldvarnir og eldvarnaeftirlit), businesses must check their own fire safety regularly (eigið eldvarnaeftirlit). They must also appoint a fire safety person (eldvarnafulltrúi).
  • LeiThe Act on Working Environment, Health and Safety in Workplaces No. 46/1980 requires employers to prevent fires and take all reasonable measures for safety. The Housing and Construction Authority (HMS) coordinates fire prevention, and the fire brigades inspect.
  • Chef Hygiene padrãoChef Hygiene checks that gas appliances and pipes are inspected at least once a year.

Registros

  • LeiA HACCP-based system with records is required (Regulation 852/2004, Article 5, through Regulation No. 103/2010). Records are kept for an appropriate period.
  • Orientações oficiaisKeep temperature, delivery, cleaning and training records. MAST’s own-check booklet gives example forms. Keep the system in one place and available to the inspector.
  • Orientações oficiaisUse a cleaning plan (þrifaáætlun) that says what, how, when and who, and record when and by whom cleaning is done. Sinks, worktops, floors and hand basins are cleaned daily; walls, doors and shelves weekly.
  • Orientações oficiaisIf you find pests, always call a pest controller (meindýraeyðir). A contract with marked bait points on a plan of the premises is best.

Fontes oficiais

Checked

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

Islândia: 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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