Disponibil acum în 50 de țări, respectând propriile reguli de igienă alimentară ale fiecărei țări.

Chef Hygiene
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Andorra: pentru restaurante și mâncare la pachet

Gata pentru inspecția alimentelor. În fiecare zi.

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.

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Andorra: reguli de igienă alimentară

Regulile de pe această pagină sunt deocamdată în limba engleză. Vor fi traduse în limba dumneavoastră.

Organismul de inspecție
Food Safety Service (Servei de Seguretat Alimentària), Ministry of Health
Evaluare publică
Nu
Limbi în aplicație
English

Inspecția dumneavoastră

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.

Evaluare igienică

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

„Legea” este o regulă obligatorie. „Îndrumările oficiale” nu sunt lege, dar inspectorii o așteaptă. „Chef Hygiene implicit” este o valoare pe care aplicația o verifică acolo unde nicio regulă nu oferă un număr.

Temperaturi

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

Personal, instruire și sănătate

  • DreptFood 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 implicitStaff 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.

Alergeni

  • DreptThe 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 implicitThe 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.

Verificări de siguranță la incendiu

  • DreptThe 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 implicitExtinguishers, 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 implicitElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check. No Andorran interval was confirmed.

Înregistrări

  • DreptA 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 implicitNo 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.
  • DreptBefore 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).

Surse oficiale

Checked

Această pagină conține informații generale, nu consultanță juridică. Verificați cu autoritățile locale.

Andorra: aplicația Chef Hygiene.

Aplicația încarcă aceste reguli pentru bucătăria ta, verifică înregistrările tale în raport cu ele și păstrează dovada pentru inspector.

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