Disponibil acum în 62 de țări, respectând propriile reguli de igienă alimentară ale fiecărei țări.

Chef Hygiene
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Australia: pentru fiecare afacere alimentară

Gata pentru inspecția alimentelor. În fiecare zi.

In Australia the app follows the Australia New Zealand Food Standards Code, Chapter 3: Standard 3.2.2 (food safety practices) and Standard 3.2.2A (food safety management tools), which every state and territory applies through its own Food Act. You choose your state or territory when you sign up. Chef Hygiene keeps your daily records; it does not register your business, and it is not approved by Food Standards Australia New Zealand, any state or territory, or any council.

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Australia: reguli de igienă alimentară

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

Organismul de inspecție
Your local council's environmental health officers (in the Australian Capital Territory, ACT Health; in the Northern Territory, NT Health), under the Food Standards Code as each state's and territory's Food Act applies it
Evaluare publică
În unele locuri
Limbi în aplicație
English

Inspecția dumneavoastră

Register your food business with your council before you start (with ACT Health in the ACT and NT Health in the NT; in Queensland a licensable business gets a licence from the council). The council's environmental health officers inspect restaurants, cafés and takeaways (in the ACT and the NT, the territory's health department). In Victoria, Safe Food Victoria (since 1 July 2026) licenses dairy, meat and seafood businesses, while councils still look after restaurants and cafés.

Officers check the Food Standards Code. Under Standard 3.2.2A (since 8 December 2023) a category one business (a caterer or food service business that makes ready-to-eat potentially hazardous food from unpackaged ingredients: restaurants, cafés, takeaways, caterers) needs a food safety supervisor, trained food handlers and records; a category two business (a shop selling unpackaged ready-to-eat potentially hazardous food it did not make) needs the supervisor and trained handlers. Some states add rules: in Victoria a class 2 business doing the listed higher-risk activities keeps a food safety program (most use the free FoodSmart template); in Queensland caterers keep an accredited food safety program. In New South Wales a penalty notice for not following the Food Standards Code is $660 for a person or $1,980 for a company (NSW Food Authority register, 2026); we did not confirm the amounts in other states.

Evaluare igienică

There is no national grade. Some councils give a voluntary star rating after their normal inspection: NSW's Scores on Doors (3 stars Good, 4 Very Good, 5 Excellent), Queensland councils' Eat Safe and South Australia's Food Safety Rating Scheme. Taking part is voluntary.

„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

  • DreptPotentially hazardous food kept at 5°C or below, or 60°C or above ("temperature control"), on receipt, in storage, on display and in transport. A probe thermometer accurate to ±1°C wherever such food is handled (Standard 3.2.2).
  • Chef Hygiene implicitFrozen food stays frozen: the Standard names no freezer temperature. Chef Hygiene aims for −18°C or colder and flags anything warmer than −12°C as good practice, not the law.
  • Îndrumări oficialeCooking: a step reasonably known to make the food safe, with no number in the law. 75°C in the centre is official advice.
  • DreptCooling from 60°C to 21°C within 2 hours, then to 5°C within 4 more hours; reheating food for hot holding rapidly to 60°C or above (Standard 3.2.2; FSANZ advises reheating within 2 hours).
  • Îndrumări oficialeThe 2-hour/4-hour rule for food between 5°C and 60°C: under 2 hours, use it or refrigerate it; 2 to 4 hours, use it but never refrigerate it; over 4 hours, throw it out. This is FSANZ guidance, one way to show your food stays safe.
  • Chef Hygiene implicitChef Hygiene asks for fridge checks at opening and closing.

Personal, instruire și sănătate

  • DreptA category one or two business appoints a food safety supervisor before it starts: someone reasonably available, with a certificate issued in the last 5 years. In New South Wales the certificate is the NSW Food Authority's; in the ACT every registered food business needs a supervisor (Standard 3.2.2A and state rules).
  • DreptEvery food handler has done a food safety course or can show the skills and knowledge for their work; there is no set number of hours (Standard 3.2.2A). Free courses exist.
  • DreptStaff with symptoms of a foodborne illness report it and don't handle food; someone diagnosed with a foodborne illness comes back only when a doctor says they are no longer sick or carrying it. No routine health certificate (Standard 3.2.2).

Alergeni

  • DreptThe allergens the Food Standards Code names (Plain English Allergen Labelling, PEAL, in force since 25 February 2024): wheat and cereals with gluten, fish, crustaceans, molluscs, egg, milk, lupin, peanut, soy, sesame, added sulphites of 10 mg/kg or more, and each tree nut by name (almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pistachio, pine nut, walnut). For food sold unpackaged, the information is shown with the food or given when a customer asks.

Verificări de siguranță la incendiu

  • DreptEvery workplace has an emergency plan with evacuation procedures, how to tell emergency services, and testing of the procedures; the law sets no interval for the testing (model WHS Regulations, r 43; Victoria has its own OHS regulations).
  • DreptQueensland only: an evacuation practice at least every year, with a record; evacuation instructions every year; first-response instructions every 2 years and within a month for a new worker (Building Fire Safety Regulation 2008).
  • Îndrumări oficialeAS 3745 (planning for emergencies in facilities) is a standard, not law; its yearly evacuation exercise is good practice. Chef Hygiene suggests a yearly drill elsewhere.
  • Chef Hygiene implicitExtinguishers, the fire alarm, exit signs, hood fire suppression and electrics: Chef Hygiene suggests dates you can change. They come from the National Construction Code and state rules, which we did not check for intervals.
  • Îndrumări oficialeEmergency: 000 for police, fire and ambulance.

Înregistrări

  • DreptA category one business keeps records of receiving, storage, cooking, cooling, reheating, display and transport temperatures, time out of temperature control, and cleaning and sanitising, for 3 months, on site whenever it is open (Standard 3.2.2A, clause 12).
  • DreptRecords can be in any form, electronic included: there is no government records app. An officer may accept another way of showing safe practice, but can then ask for records.
  • Îndrumări oficialePest control and training records are good practice, not records Standard 3.2.2A asks for.

Surse oficiale

Checked

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

Australia: 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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