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

Chef Hygiene
Meni

Francija: za restavracije in hrano za s seboj

Pripravljeni na pregled hrane. Vsak dan.

In France, Chef Hygiene follows the arrêté of 21 December 2009 on food temperatures, the 14-hour hygiene training of Décret 2011-731 and EU rules, and the DDPP inspects restaurants.

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

Francija: higienska pravila živil

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

Inšpekcijski organ
Departmental Directorate for the Protection of Populations (Direction Départementale de la Protection des Populations, DDPP)
Javna ocena
Da
Jeziki v aplikaciji
Français, English

Vaš pregled

The DDPP carries out official controls in restaurants. The DGAL (Direction Générale de l’Alimentation) sets national inspection policy. About 52,000 inspections a year are made in commercial restaurants.

Inspections follow risk: higher-risk places are inspected at least twice a year. A small fault brings a warning letter. A bigger fault brings an official report, a deadline for corrective measures and a re-inspection. If public health is at serious risk, the DDPP can order closure, withdraw the sanitary approval or suspend operations.

Ocena higiene

Yes. Alim’confiance publishes every official inspection result online, free for the public. It has 4 levels: Très satisfaisant, Satisfaisant, À améliorer and À corriger de manière urgente. A result stays visible for 1 year.

»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

  • PravoDishes prepared in advance (préparations culinaires élaborées à l’avance): +3°C or colder.
  • PravoRaw poultry and meat preparations: +4°C or colder.
  • PravoMinced meat and fresh fish products: +2°C or colder.
  • PravoIce cream and frozen minced meat and fish: −18°C or colder. Other frozen food: −12°C or colder. Chef Hygiene aims for −18°C and flags a freezer above −15°C.
  • PravoDishes served or delivered hot: +63°C or hotter.
  • Uradna navodilaCooling: from +63°C to below +10°C in less than 2 hours. Annexe IV of the arrêté makes this law in collective catering. Commercial restaurants use the same numbers as good practice from the hygiene guides.
  • Uradna navodilaReheating: no more than 1 hour between +10°C and the serving temperature of +63°C. This is law in collective catering and good practice from the hygiene guides in restaurants.
  • Chef Hygiene privzetoFrench law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.

Osebje, usposabljanje in zdravje

  • PravoCommercial restaurants, cafeterias, self-service and fast-food places need at least one person with 14 hours of food hygiene training. The rules are Décret 2011-731 and the arrêté of 5 October 2011.
  • PravoYou do not need the course with 3 years of experience managing or running a food business. A recognised food hygiene diploma issued after 1 January 2006 also counts. The rule sets no renewal date.
  • PravoA worker with a disease carried by food, an infected wound, a skin infection or diarrhoea must not handle food (EU Regulation 852/2004). They must tell the business operator at once.
  • Uradna navodilaFrench law sets no fixed time off for sick staff. The operator judges each case and keeps the person away from food until they are medically cleared.

Alergeni

  • PravoThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs (Regulation 1169/2011).
  • PravoFor food that is not prepacked, such as restaurant dishes, the information must be in writing (Décret 2015-447). It goes on, or right next to, the food, so there is no doubt which dish has which allergen.
  • Uradna navodilaA label, a menu note or a board can carry it. Staff can also explain it by voice if it is backed by written documents. Staff must be trained to give it correctly.

Preverjanja požarne varnosti

  • PravoFire extinguishers are checked at least once a year by a qualified person or approved body. Dates go on the label and in the safety register (registre de sécurité). Extinguishers are overhauled every 10 years.
  • PravoKitchen hood and ducts: cleaned at least once a year (Article GC 21 of the 1980 fire rules for public buildings). Grease filters are cleaned at least weekly, and every cleaning is written in the register.
  • PravoGas installations, connections and appliances are checked every year. Chimney flues are swept at least yearly. A competent body or person does the work and the register records it.
  • PravoElectrical installations are checked every year by an approved organisation or a competent person. The report goes in the safety register.
  • PravoEvery restaurant keeps a safety register. It holds the emergency numbers, evacuation instructions, staff training dates and reports of all technical checks and maintenance.

Zapisi

  • PravoEvery food business except primary production needs a food safety plan (Plan de Maîtrise Sanitaire, PMS) based on HACCP principles and good hygiene practice.
  • Uradna navodilaThe plan covers cleaning and disinfection records, goods-in forms with temperatures, fridge and cooking temperature records, equipment maintenance, staff training, pest control and logs of problems and fixes.
  • Uradna navodilaKeep verification and trend records for at least 3 years. Keep food safety control records for the product’s shelf life plus 6 months (DGAL instruction).

Uradni viri

Checked

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

Francija: 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