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

Chef Hygiene
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Islanda: pentru restaurante și mâncare la pachet

Gata pentru inspecția alimentelor. În fiecare zi.

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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Islanda: reguli de igienă alimentară

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

Organismul de inspecție
Icelandic Food and Veterinary Authority (Matvælastofnun, MAST); restaurants are inspected by the municipal health inspectorates (Heilbrigðiseftirlit)
Evaluare publică
Nu
Limbi în aplicație
Íslenska, English

Inspecția dumneavoastră

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.

Evaluare igienică

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

„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

  • Îndrumări oficialeChilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
  • Îndrumări oficialeFrozen food (frystihitastig): −18°C or colder.
  • Îndrumări oficialeHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
  • Îndrumări oficialeCooking: 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.
  • Îndrumări oficialeReheating: above 75°C.
  • Îndrumări oficialeCooling: 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.
  • Îndrumări oficialeDefrosting: the food must never go above 4°C while thawing.
  • Îndrumări oficialeDeliveries: 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.
  • Îndrumări oficialeMeasure 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.

Personal, instruire și sănătate

  • DreptStaff 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).
  • DreptAnyone 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.
  • Îndrumări oficialeMAST 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.

Alergeni

  • DreptEU 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.
  • DreptFor 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.
  • Îndrumări oficialeA general notice such as this kitchen handles nuts is not enough. Give specific information for each dish.

Verificări de siguranță la incendiu

  • DreptSince 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).
  • DreptThe 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 implicitChef Hygiene checks that gas appliances and pipes are inspected at least once a year.

Înregistrări

  • DreptA HACCP-based system with records is required (Regulation 852/2004, Article 5, through Regulation No. 103/2010). Records are kept for an appropriate period.
  • Îndrumări oficialeKeep 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.
  • Îndrumări oficialeUse 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.
  • Îndrumări oficialeIf you find pests, always call a pest controller (meindýraeyðir). A contract with marked bait points on a plan of the premises is best.

Surse oficiale

Checked

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

Islanda: 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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