Teraz dostupné v 50 krajinách, pričom každá krajina dodržiava vlastné pravidlá hygieny potravín.

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Andorra: pre reštaurácie a jedlá so sebou

Pripravený na kontrolu potravín. Každý deň.

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: pravidlá hygieny potravín

Pravidlá na tejto stránke sú zatiaľ v angličtine. Budú preložené do vášho jazyka.

Inšpekčný orgán
Food Safety Service (Servei de Seguretat Alimentària), Ministry of Health
Verejné hodnotenie
Nie
Jazyky v aplikácii
English

Vaša kontrola

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.

Hodnotenie hygieny

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

„Zákon“ je záväzné pravidlo. „Oficiálne usmernenie“ nie je zákon, ale inšpektori ho očakávajú. „Chef Hygiene predvolená hodnota“ je hodnota, ktorú aplikácia porovnáva, ak žiadne pravidlo neuvádza číslo.

Teploty

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

Zamestnanci, školenia a zdravie

  • PrávoFood 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 predvolenéStaff 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.

Alergény

  • PrávoThe 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 predvolenéThe 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.

Kontroly požiarnej bezpečnosti

  • PrávoThe 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 predvolenéExtinguishers, 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 predvolenéElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check. No Andorran interval was confirmed.

Záznamy

  • PrávoA 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 predvolenéNo 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.
  • PrávoBefore 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).

Oficiálne zdroje

Checked

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Andorra: aplikácia Chef Hygiene

Aplikácia načíta tieto pravidlá pre vašu kuchyňu, porovná s nimi vaše záznamy a uchová dôkaz pre inšpektora.

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