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Chef Hygiene
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Spanien: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In Spain, Chef Hygiene follows Real Decreto 3484/2000 on prepared meals, Real Decreto 126/2015 on allergens and EU Regulation 852/2004; the autonomous communities and town councils inspect restaurants.

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Spanien: regler för livsmedelshygien

Reglerna på den här sidan är för närvarande på engelska. De kommer att översättas till ditt språk.

Inspektionsorgan
Spanish Agency for Food Safety and Nutrition (Agencia Española de Seguridad Alimentaria y Nutrición, AESAN)
Offentlig betygsättning
Inga
Språk i appen
Español, English

Din inspektion

AESAN coordinates national food safety policy and gives guidance, but it does not inspect restaurants itself. The autonomous communities (such as Catalonia, Madrid and Andalusia) and the town councils carry out the on-site inspections. Each region has its own health department.

Faults are graded as minor, serious or very serious (Ley 17/2011 and regional laws). A minor fault can bring a warning or a small fine. Serious faults bring higher fines and corrective action, and can lead to temporary closure (cierre cautelar). The owner can appeal.

Hygienbetyg

There is no national public hygiene rating, sticker or star system. Some regions or town councils publish inspection results online, but this is not the same across Spain.

”Lag” är en bindande regel. ”Officiell vägledning” är inte lag, men inspektörer förväntar sig det. ”Chef Hygiene standard” är ett värde som appen kontrollerar mot där ingen regel anger ett nummer.

Temperaturer

  • LagChilled food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
  • LagChilled food eaten within 24 hours: up to 8°C is allowed (article 7).
  • LagFrozen food: −18°C or colder (article 7).
  • LagHot food held for service: 65°C or hotter (article 7).
  • LagCooling: cooked food to be kept cold must reach 8°C or colder in the centre as fast as possible (article 6.8). The decree gives no time limit.
  • Chef Hygiene standardChef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
  • LagReheating: to 65°C or hotter in the centre, as fast as possible (article 6.9). Thaw food in the fridge (article 6.4).
  • Chef Hygiene standardSpanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.

Personal, utbildning och hälsa

  • LagThe owner must make sure staff are trained in food hygiene before they handle food. The training covers temperature control, cross-contamination, cleaning, personal hygiene and the business’s own HACCP controls.
  • LagThe food handler certificate (carné de manipulador) is no longer compulsory under national law since Real Decreto 109/2010. Training can be in-house, online or with an outside course.
  • Officiell vägledningSome regions or town councils may still ask for proof of training. Ask your local authority. Keep a record of names, dates, topics and trainer.
  • LagAnyone with diarrhoea, vomiting, jaundice, a sore throat with fever or an infected skin wound must not handle food. They must tell management at once (EU Regulation 852/2004, Annex II, Chapter VIII).

Allergener

  • LagThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, tree nuts, milk, mustard, celery, sesame, sulphites, molluscs, lupin and soya (Regulation 1169/2011, Annex II).
  • LagReal Decreto 126/2015 asks restaurants and takeaways to give written allergen information for food that is not prepacked. The customer must be able to get it before buying or eating.
  • Officiell vägledningKeep a recipe or ingredient file that shows which dishes contain which allergens. Train staff to advise customers.

Brandsäkerhetskontroller

  • LagFire extinguishers: every 3 months the owner or manager checks each one. It must be in place, undamaged, signed, with its pressure gauge in the working zone (Real Decreto 513/2017, RIPCI).
  • LagExtinguishers get a yearly maintenance by an approved fire safety company (standard UNE 23120). Every 5 years the company does a full inspection and stamping.
  • LagButane and propane gas installations are inspected every 5 years by an approved installer (Real Decreto 919/2006). This covers tightness, ventilation, combustion and gas detection.
  • LagLow-voltage electrical installations in places open to the public, such as restaurants, are inspected every 5 years by an approved body (Real Decreto 842/2002, REBT).

Uppgifter

  • LagEvery food business, restaurants and takeaways included, must set up and keep an APPCC (HACCP) system (EU Regulation 852/2004).
  • Officiell vägledningWritten prerequisite plans cover cleaning and disinfection, pest control, water, waste, staff hygiene and training, supplier traceability, equipment maintenance, allergens and temperature control.
  • Officiell vägledningPest control must be done by a company registered in the ROESB register. Keep its registration, its staff training certificates and its treatment reports.

Officiella källor

Checked

Den här sidan är avsedd för allmän information, inte juridisk rådgivning. Kontakta din lokala myndighet.

Spanien: appen Chef Hygiene

Appen laddar dessa regler för ditt kök, kontrollerar dina register mot dem och sparar bevis åt inspektören.

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