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Gibraltar: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

Gibraltar is not the UK: the app follows the Food and Drugs Act 1964, the Food Hygiene Regulations 1977 and retained EU hygiene rules, the Environmental Agency inspects, and there is no public rating.

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Gibraltar: regler för livsmedelshygien

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

Inspektionsorgan
Environmental Agency (Chief Environmental Health Officer), Gibraltar
Offentlig betygsättning
Inga
Språk i appen
English

Din inspektion

The Environmental Agency, under the Chief Environmental Health Officer, inspects food premises (Food and Drugs Act 1964, s. 15). Inspections are risk-based. No fixed time between visits is published.

After a visit the officer can give advice, in words or in writing. Unfit food can be seized before a magistrate (Act, s. 10). A court can bar a caterer from the trade for up to 2 years (Act, s. 14). A fine on summary conviction is up to £1,000 per offence. On indictment it is a fine or up to 2 years in prison (Regulations 1977, reg. 53). Using unregistered premises is a separate offence (Act, s. 15(2)).

Hygienbetyg

Gibraltar has no public hygiene rating, sticker or score, and nothing has to be displayed. Chef Hygiene shows no rating card for Gibraltar.

”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

  • LagHigh-risk food must be kept below 50°F, which is 10°C. This is looser than the UK or Malta (Regulations 1977, reg. 25(2)–(3)). Chef Hygiene checks the fridge against 5°C, its own safer target.
  • LagHot food must be kept at 145°F (62.7°C) or more. Chef Hygiene uses 63°C. Food on sale, or brought in within 4 hours before opening, is exempt. The law sets no other grace time (Regulations 1977, reg. 25(3)–(4)).
  • LagIf hot food falls below 145°F, cool it below 10°C as quickly as reasonably practicable, then keep it below 10°C. The law gives no time. Chef Hygiene suggests 2 hours.
  • LagIncoming high-risk food must be at 145°F or more, or below 50°F, without avoidable delay (Regulations 1977, reg. 25(2)). Chef Hygiene suggests a safer limit of 8°C for chilled deliveries.
  • Officiell vägledningFrozen food: −18°C or colder. This is standard practice, with no Gibraltar rule number.
  • Chef Hygiene standardCooking and reheating: the law gives no core temperature. Chef Hygiene checks 75°C in the core.
  • Chef Hygiene standardCold display: the law gives no time limit. Chef Hygiene suggests a 4-hour limit.

Personal, utbildning och hälsa

  • LagAnyone with typhoid, paratyphoid, any salmonella, amoebic or bacillary dysentery, or a staphylococcal infection likely to cause food poisoning must not handle food. The business must tell the Specialist in Community Medicine (Regulations 1977, reg. 11).
  • LagFood handlers must be supervised, instructed and trained for their work (retained Regulation 852/2004, Annex II, Chapter XII). Gibraltar sets no certificate, course hours or renewal. Keep a training log.
  • Chef Hygiene standardChef Hygiene asks staff with diarrhoea, vomiting, fever, skin sores or discharge to stay out of the kitchen until 48 hours after the symptoms stop. This is standard practice, not Gibraltar law.

Allergener

  • LagThe 14 EU allergens must be declared for food that is not prepacked (retained Regulation 1169/2011, art. 9 and 44).
  • Chef Hygiene standardThe research did not confirm whether Gibraltar needs this in writing. Chef 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 Gibraltar fire or electrical interval it could confirm. The checks below are good practice, not Gibraltar law. They can be edited. In a fire, call 999, Gibraltar’s single emergency number (112 also works from mobiles).
  • Chef Hygiene standardExtinguishers: Chef Hygiene suggests a yearly service by a competent person. Fire alarm: every 6 months. Emergency lighting: yearly.
  • Chef Hygiene standardFire drill: Chef Hygiene suggests every 12 months.
  • Chef Hygiene standardElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check by a competent gas engineer. Gibraltar has no Gas Safe register.

Uppgifter

  • LagA food safety system based on HACCP is required, in proportion to the business (retained Regulation 852/2004, art. 5).
  • Chef Hygiene standardKeep temperature and cleaning records at the premises. The law sets no keep time. Chef Hygiene suggests 1 year for temperature sheets and 3 years for audits. Chef Hygiene asks for fridge checks twice a day.
  • LagTwo steps before opening: a business licence from the Office of Fair Trading (Fair Trading Act 2023) and registration of the food premises with the Environmental Agency (Food and Drugs Act 1964, s. 15).

Officiella källor

Checked

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

Gibraltar: appen Chef Hygiene

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

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