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Chef Hygiene
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Irska: za restavracije in hrano za s seboj

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In Ireland the app follows EU Regulation 852/2004 as set out in S.I. 369/2006, FSAI guidance and the FSAI Safe Catering Pack, and HSE Environmental Health Officers inspect.

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Inšpekcijski organ
Food Safety Authority of Ireland (FSAI); restaurants and takeaways are inspected by the HSE National Environmental Health Service
Javna ocena
Ne
Jeziki v aplikaciji
English

Vaš pregled

The HSE National Environmental Health Service inspects restaurants, takeaways and similar premises. Its Environmental Health Officers (EHOs) work under service contracts with the FSAI, which is legally responsible for enforcing food law.

Inspections are usually not announced. An EHO can come at any reasonable time when you are open, look round, ask questions and check your records. An EHO can serve an Improvement Notice. The District Court can make an Improvement Order, and a Closure Order is for a grave and immediate danger to public health or non-compliance. A Prohibition Order stops the sale of a product or batch. A fixed payment notice of €250 applies to some offences, such as failing to register.

Ocena higiene

There is no public hygiene rating or sticker for restaurants. The FSAI publishes closure, improvement and prohibition orders, and its monthly press releases name the businesses.

»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 navodilaIrish law sets no numeric temperature limits. The numbers below come from FSAI guidance. The legal duty is not to break the cold chain (Regulation 852/2004, Annex II).
  • Uradna navodilaChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
  • Uradna navodilaFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
  • Uradna navodilaCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
  • Uradna navodilaReheating: only once, to 70°C or more at the core.
  • Uradna navodilaHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
  • Uradna navodilaCooling: put cooked food in the fridge within 2 hours. If it is above 10°C at 2½ hours, serve it at once or throw it away (FSAI Safe Catering).
  • Uradna navodilaDeliveries: chilled food arrives below 5°C and frozen food at −18°C. Food you deliver to customers: chilled below 5°C, hot above 63°C.
  • Uradna navodilaSafe Catering limits: prepared chilled food for at most 2 days, counting the day it is made as Day 0, and frozen food for at most 6 months. Probe thermometers should be accurate to ±0.5°C.

Osebje, usposabljanje in zdravje

  • PravoStaff 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). No course or certificate is mandatory.
  • PravoAnyone with diarrhoea, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
  • Uradna navodilaFSAI guidance: stay off work until 48 hours without symptoms. The FSAI’s Safe Catering form SC7 (Fitness to Work Assessment) can be used.
  • Uradna navodilaFSAI Guide to Food Safety Skills: Level 1 within the first month, Level 2 within 3 to 12 months, and Level 3 for managers and supervisors. The FSAI has a free course, Food Safety and You.
  • PravoFood safety culture is a legal duty in Ireland (Regulation 852/2004, Annex II, Chapter XIa).

Alergeni

  • PravoFor food that is not prepacked, written allergen information must be given where the food is presented, sold or supplied (S.I. 489/2014, Regulation 4). It must be easy to find before the sale, visible and legible.
  • PravoThe information must be in English, or in Irish and English, and clearly linked to the right food (S.I. 489/2014, Regulation 5). The FSAI says customers must not have to ask, and a general notice is not enough.
  • Uradna navodilaPhone and app orders: give the information before the order is completed and at delivery, in writing at least once.
  • Uradna navodilaFood packed on site for direct sale counts as non-prepacked food, so the same written rule applies.

Preverjanja požarne varnosti

  • PravoFire Services Acts 1981 and 2003, section 18(2): the person having control of premises open to the public must take all reasonable measures against fire. They must provide fire safety measures and procedures and apply them at all times.
  • PravoA fire officer can require a fire safety assessment (section 18(6)). Under the Safety, Health and Welfare at Work Act 2005, every employer needs a written risk assessment. The HSA says fire risks are recorded in the Safety Statement and reviewed at least every year.
  • Uradna navodilaOfficial guidance: the Fire Safety Guide for Building Owners and Operators (August 2023). Hold fire drills regularly.
  • Chef Hygiene privzetoGas work must be done by a Registered Gas Installer (RGI). Chef Hygiene checks gas appliances and pipes at least once a year.

Zapisi

  • PravoA HACCP-based food safety system has been a legal requirement since 1998. The FSAI’s Safe Catering Pack is its catering system, and I.S. 340:2007 is a recognised voluntary guide.
  • Uradna navodilaSafe Catering forms include SC1 Food Delivery Record, SC2 Fridge/Freezer/Chill Display Temperature Record, SC3 Cooking/Cooling/Reheating Record, SC4 Hot Holding/Display Temperature Record and SC6 Hygiene Training Record.
  • Uradna navodilaReview the food safety plan every year and when operations change. Show it to an EHO on request. Keep pest contractor reports.
  • PravoThe law says only that records are kept for an appropriate period. Traceability records are kept until the food can reasonably be assumed to have been eaten. Caterers selling to the public only need to trace one step back.

Uradni viri

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Irska: aplikacija Chef Hygiene.

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