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Guernsey: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

Guernsey is not the UK: the app follows the Food and Drugs (Guernsey) Law 1970 and its Orders, Environmental Health inspects, and the result is a Food Hygiene Information Scheme rating of 0 to 5 stars.

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Guernsey: regler för livsmedelshygien

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

Inspektionsorgan
Office of Environmental Health and Pollution Regulation, States of Guernsey
Offentlig betygsättning
Ja
Språk i appen
English

Din inspektion

The Office of Environmental Health and Pollution Regulation (States of Guernsey) inspects food premises. How often depends on the risk of the business.

After a visit the officer tells you what to put right and by when. They can serve an improvement notice or a prohibition notice, and serious breaches go to court. The research did not confirm the fine amounts, so Chef Hygiene names none.

Hygienbetyg

The Food Hygiene Information Scheme gives 0 to 5 stars, with an “exempt” sticker for low-risk businesses. Display was voluntary in 2014; the research did not confirm the current rule, so Chef Hygiene does not say you must display it.

”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

  • Officiell vägledningChilled food at 8°C or colder. Chef Hygiene checks the fridge against 5°C, its own safer target. This is good practice: the research did not confirm a number in Guernsey law.
  • Officiell vägledningHot food at 63°C or hotter. Chef Hygiene sets no grace time below 63°C: reheat at once or throw away.
  • Officiell vägledningCool cooked food as quickly as possible: into the fridge within 90 minutes is good practice.
  • Officiell vägledningCooking and reheating: 75°C in the core (or 70°C for 2 minutes). This is good practice.
  • Officiell vägledningFrozen food: −18°C or colder. This is standard practice.

Personal, utbildning och hälsa

  • Officiell vägledningFood handlers should be supervised and trained in food hygiene for their work. This is good practice. Guernsey sets no certificate renewal the research could confirm.
  • Officiell vägledningStaff with diarrhoea or vomiting stay away from food until 48 hours after the symptoms stop. This is UK-style guidance.

Allergener

  • Officiell vägledningGive allergen information for the 14 allergens for food that is not prepacked. The research did not confirm the legal basis in Guernsey, so this is good practice.
  • Chef Hygiene standardChef Hygiene checks for a written list per dish and an “ask staff” sign. This is the app’s default.

Brandsäkerhetskontroller

  • Chef Hygiene standardThe research found no Guernsey fire or electrical interval it could confirm. The checks below are good practice, not Guernsey law. They can be edited. In a fire, call 999 or 112.
  • Chef Hygiene standardExtinguishers: Chef Hygiene suggests a yearly service by a competent person. Fire alarm: every 6 months. Emergency lighting: yearly.
  • Chef Hygiene standardElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check.
  • LagGas work must be done by a Gas Safe registered engineer: the Gas Safe Register covers Guernsey, and registration is required (HSE).

Uppgifter

  • LagA food safety system based on HACCP is required (the Food and Drugs (Food Hygiene) Order 1976, as amended in 2007).
  • LagRegister your food premises with Environmental Health (the Registration of Food Premises Order 1995).
  • Chef Hygiene standardChef Hygiene asks for fridge checks twice a day.

Officiella källor

Checked

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

Guernsey: appen Chef Hygiene

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

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