Na voljo je zdaj v 50 državah, v skladu s pravili higiene živil vsake države.

Chef Hygiene
Meni

Avstrija: za restavracije in hrano za s seboj

Pripravljeni na pregled hrane. Vsak dan.

In Austria the app follows the food law (LMSVG), the allergen information regulation, EU Regulation 852/2004 and the health ministry’s hygiene guideline for restaurants; your federal state’s food control inspects.

Kmalu na voljoTrgovina z aplikacijamiNadeni si gaGoogle PlayPridobite ga odOknaOdpriteSpletna aplikacija

14 dni brezplačno · ena cena na spletno mesto · brez pogodbe

Aplikacija Chef Hygiene na računalniku: začetni zaslon kuhinje z dnevnimi preglediAplikacija Chef Hygiene na telefonu: začetni zaslon kuhinje z dnevnimi pregledi

Avstrija: higienska pravila živil

Pravila na tej strani so zaenkrat v angleščini. Prevedena bodo v vaš jezik.

Inšpekcijski organ
Food control of the federal state (Lebensmittelaufsicht); in Vienna the Market Office MA 59 (Marktamt)
Javna ocena
Ne
Jeziki v aplikaciji
Deutsch, English

Vaš pregled

Food control is the task of the governor (Landeshauptmann) of each of the 9 federal states. The Land’s trained food inspectors (Lebensmittelaufsicht) do the visits; in Vienna this is the Market Office MA 59. The agency AGES tests official samples.

Controls are based on risk, under a 3-year national control plan. After a visit the inspector can ask in writing for faults to be fixed by a deadline, or issue a formal order. Orders can go as far as closing all or part of the business. Fines are up to €35,000, and up to €70,000 for repeat cases.

Ocena higiene

Austria has no public hygiene rating or sticker. Results are not published for each business, and there is nothing to display at the door.

»Zakon« je zavezujoče pravilo. »Uradne smernice« niso zakon, vendar jih inšpektorji pričakujejo. »Chef Hygiene privzeto« je vrednost, s katero aplikacija preveri, kadar nobeno pravilo ne določa številke.

Temperature

  • Uradna navodilaChilled food: 0–4°C, with a tolerance up to 6°C. Chef Hygiene aims for 4°C and flags readings above 6°C. No Austrian law sets restaurant temperatures; this is the ministry’s guideline (Beilage 1b).
  • Uradna navodilaRecommended maximum for restaurants: poultry, rabbit and raw mince 4°C, other meat 7°C, offal 3°C. Raw fish is kept at melting-ice temperature. A fridge with mixed food is set to the lowest temperature needed.
  • Uradna navodilaFrozen food: −18°C, with a tolerance up to −15°C.
  • Uradna navodilaHot food: as hot as possible, in any case above 70°C. A short drop is tolerated if the food stays safe. The staff leaflet says at least 75°C for hot food on offer.
  • Uradna navodilaCooling: cool food that is not eaten at once quickly to 0–4°C (6°C at most), if possible within 2 hours, and keep it there.
  • Uradna navodilaReheating: a core temperature of at least 75°C for several minutes.
  • Uradna navodilaCooking: hot dishes with raw egg reach 75°C in the core. Mince, poultry and fish must be well heated through; the guideline gives no number.
  • Uradna navodilaSalads on a buffet for more than 2 hours must be kept chilled.
  • Uradna navodilaDeliveries: refuse frozen food above −15°C, and chilled food more than 3°C above the product’s own set temperature. Chef Hygiene uses 7°C as one number for chilled deliveries.

Osebje, usposabljanje in zdravje

  • PravoFood workers must be supervised and trained in food hygiene for their work (EU Regulation 852/2004). Austrian law sets no certificate, hours or renewal.
  • Uradna navodilaThe ministry’s guideline asks for training at least once a year, at hiring and when tasks change, in a language the worker understands. Record place, date, topic, length, trainer and signatures, and keep the record for 3 years.
  • Uradna navodilaHealth instruction (Belehrung), oral and written with a signed form, at the start and once a year.
  • Uradna navodilaSick staff: no food work with diarrhoea or vomiting, infected wounds, or skin disease that cannot be covered. Stay away at least 48 hours after symptoms end, unless an infection is ruled out. Disinfect hands after every toilet visit for 3 weeks. Staff must tell you at once.
  • PravoStaff who give allergen information by word of mouth must be trained, and the training must be documented (Allergeninformationsverordnung § 3).

Alergeni

  • PravoThe 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • PravoFor food that is not prepacked, give the allergen information in writing without being asked. Or put up a clearly visible notice that staff give it by word of mouth on request (Allergeninformationsverordnung § 3).
  • PravoInformation by word of mouth must come from trained staff and always be based on written records, such as recipes and supplier labels (§§ 3 and 4).
  • Uradna navodilaThe official Austrian Food Code (Codex A5) has letter codes A to R for the 14 allergens. You may use them only with a legend headed “Allergeninformation gemäß Codex-Empfehlung”.

Preverjanja požarne varnosti

  • PravoFire extinguishers and fixed extinguishing systems are checked at least every second calendar year, and no more than 27 months apart, by a competent person. Keep the record for 3 years or use a sticker with the test date (AStV § 13).
  • PravoEmergency lighting, alarm devices, ventilation and air-conditioning systems and fire alarm systems are checked every year, no more than 15 months apart. Emergency lights and escape signs are checked by eye every month (AStV § 13).
  • PravoThe electrical installation is tested by an electrician at most every 5 years. The labour inspectorate can set 3 years for wet or hot areas. The RCD test button is pressed at least every 6 months unless the maker says otherwise (ESV 2012).
  • PravoGas checks are set by each federal state’s own gas law, with no national interval. Vienna and Styria set none; others range from 2 to 15 years. A permitted business plant is self-checked every 5 or 6 years (GewO § 82b).
  • PravoA fire safety book, fire safety rules and yearly fire drills are required only where the authority has ordered a fire safety officer (AStV §§ 43, 45).

Zapisi

  • PravoYou need own checks based on HACCP principles (EU Regulation 852/2004). The ministry’s guideline for restaurants says normal restaurant cooking needs no critical control points if good hygiene practice controls the hazards.
  • Uradna navodilaCheck fridge and freezer temperatures every working day, if possible at the start of work. Write down faults and what you did, and keep that record for 2 months past the food’s shelf life, at least 1 year.
  • Uradna navodilaKeep training records for 3 years. Document pest checks at least every 3 months. Review the HACCP system every year, and at the latest every 2 years.
  • Uradna navodilaKeep a cleaning plan, with a deep clean at least once a year, and goods-in checks of chilled and frozen deliveries.

Uradni viri

Checked

Ta stran je splošna informacija in ne pravni nasvet. Za več informacij se obrnite na lokalne oblasti.

Avstrija: aplikacija Chef Hygiene.

Aplikacija naloži ta pravila za vašo kuhinjo, preveri vaše zapise glede nanje in shrani dokazilo za inšpektorja.

Kmalu na voljoTrgovina z aplikacijamiNadeni si gaGoogle PlayPridobite ga odOknaOdpriteSpletna aplikacija

Druge države

Države