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

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San Maríno: pre reštaurácie a jedlá so sebou

Pripravený na kontrolu potravín. Každý deň.

San Marino is not in the EU, but it made the EU hygiene rules into its own decrees (DD 70/2012, DD 73/2012, Decree 32/2005); the law sets no kitchen temperatures, and the ISS inspects.

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San Maríno: pravidlá hygieny potravín

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Inšpekčný orgán
Social Security Institute (ISS), Prevention Department, Veterinary Health and Food Hygiene unit
Verejné hodnotenie
Nie
Jazyky v aplikácii
Italiano, English

Vaša kontrola

The ISS (Istituto per la Sicurezza Sociale) Prevention Department, veterinary health and food hygiene unit, is the one national authority (DD 70/2012 art. 2; DD 73/2012 art. 4). Visits are risk-based and unannounced, under a multi-year control plan (DD 73/2012 art. 3).

After a visit you get a report and, for non-compliance, a corrective order with a deadline. The ISS can restrict or ban sale, suspend operations or close the business in whole or in part, and suspend or withdraw recognition (DD 73/2012 art. 28). Fines include EUR 500–3,000 for a hygiene breach and EUR 1,500–6,000 for working without the sanitary authorisation, plus immediate suspension (DD 70/2012 art. 13).

Hodnotenie hygieny

San Marino has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no non-compliance.

„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

  • PrávoSan Marino law sets no fridge, freezer, cooking, hot-holding, cooling or reheating numbers. The decrees only say the cold chain must not be interrupted and food must be cooled as quickly as possible (DD 70/2012 Annex II; Decree 32/2005).
  • Chef Hygiene predvolenéChef Hygiene aims for the fridge at 4°C or colder (the maker’s label range wins) and the freezer at −18°C or colder.
  • Chef Hygiene predvolenéChef Hygiene uses EU good practice for cooking and reheating (core 70–75°C) and hot holding at 63°C or more. Cool food fast.
  • Chef Hygiene predvolenéDeliveries: chilled food at 4°C or colder, frozen food at −18°C.

Zamestnanci, školenia a zdravie

  • PrávoFood handlers must be trained in food hygiene for their job, and HACCP managers in HACCP (DD 70/2012 Annex II ch. XII). Decree 109/2005 also applies; its course and refresher rules were not confirmed. Keep a training log.
  • PrávoStop food work and tell the responsible person at once with a food-transmissible disease, infected wounds, skin infections, sores or diarrhoea (DD 70/2012 Annex II ch. VIII). The law gives no return time; Chef Hygiene uses 48 hours without symptoms.
  • Oficiálne usmernenieDo not assume the health booklet (libretto sanitario) is abolished. No repeal was found, so ask the ISS whether your staff need one.

Alergény

  • PrávoAllergen information on the 14 EU allergens is mandatory for food that is not prepacked, and must be in Italian (DD 23/2015, ratifying DD 214/2014, arts. 15 and 44).
  • Chef Hygiene predvolenéThe decree does not say whether it must be written or can be oral. Chef Hygiene checks for a written list per dish. This is the app’s default.

Kontroly požiarnej bezpečnosti

  • PrávoThe Fire Prevention Service (SPI) is the fire authority. A normal restaurant is a low fire-risk workplace. The employer provides fire-fighting, first aid and evacuation, and keeps fire exits free and marked (Law 31/1998 art. 18).
  • Chef Hygiene predvolenéNo San Marino text was found for extinguisher, fire alarm, drill, electrical or gas intervals. Chef Hygiene’s intervals are editable defaults; confirm them with the SPI.

Záznamy

  • PrávoA hygiene self-control plan (HACCP manual) is required. Review it at least yearly and on any process change, dated and signed (Decree 32/2005 art. 5).
  • Chef Hygiene predvolenéThe law gives no keeping time (“adequate period”, DD 70/2012 art. 5). Chef Hygiene suggests 1 year for temperature sheets.
  • PrávoBefore opening you need a sanitary authorisation (Autorizzazione Sanitaria) from the ISS after an inspection. A commercial licence is also needed (Law 85/1992 art. 10; DD 70/2012 art. 6).

Oficiálne zdroje

Checked

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San Maríno: aplikácia Chef Hygiene

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

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