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Liechtenstein: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In Liechtenstein the app follows Swiss federal food law, which applies through the 1923 Customs Treaty, so the hygiene rules match Switzerland; the ALKVW inspects.

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Liechtenstein: regler för livsmedelshygien

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

Inspektionsorgan
Office of Food Control and Veterinary Affairs (Amt für Lebensmittelkontrolle und Veterinärwesen, ALKVW)
Offentlig betygsättning
Inga
Språk i appen
Deutsch, English

Din inspektion

The Office of Food Control and Veterinary Affairs (ALKVW) inspects (LMKV art. 3). Inspections are risk-based, regular and unannounced (LMKV arts. 8 and 9).

After a visit you get a written result and, if needed, a Beanstandung (complaint), orders, or a ban on rooms, equipment or a process. If health is in immediate serious danger, the business can be closed at once (Swiss LMG arts. 34–36). You can object within 10 days (Einsprache) and appeal within 30 days (Beschwerde). Food-rule fines go up to CHF 40,000 for intent and CHF 20,000 for negligence (Swiss LMG art. 64). Before opening you need a trade licence (Gewerbebewilligung) from the AVW, and a food-business notification to the ALKVW.

Hygienbetyg

Liechtenstein has no public hygiene rating, sticker or score that the research found, and nothing has to be displayed. The aim is a visit with no faults.

”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

  • LagFrozen food at −18°C or colder, and the surface never above −15°C (Swiss HyV art. 25).
  • Officiell vägledningThe law sets no plain fridge number (HyV art. 24). The GVG restaurant guide says perishable food at 5°C or colder. Fish at 2°C or colder (HyV art. 44). Chef Hygiene aims for 4°C.
  • Officiell vägledningCooking: core at 70°C or more, held at least 2 minutes (GVG guide). Pink meat is an exception.
  • Officiell vägledningHot holding: core at 65°C or more for at most 3 hours (GVG guide). The law says only “temperatures that prevent growth” (HyV art. 27).
  • Officiell vägledningCooling: from 65°C to below 5°C within 90 minutes (GVG guide). The law says “as fast as possible” (HyV art. 27).
  • Officiell vägledningReheating: core at 70°C or more, held at least 2 minutes (GVG guide).
  • Chef Hygiene standardCold display: Chef Hygiene uses 30 minutes, then throw the food away. This is the app’s default. It also asks for fridge checks twice a day.

Personal, utbildning och hälsa

  • LagStaff must be instructed or trained for their work. Whoever runs the HACCP procedures needs HACCP training (HyV art. 22). There is no certificate, hours or renewal period.
  • LagThere is no health certificate or routine health check for food staff. Staff only have to report illness (HyV art. 21).
  • LagAnyone with an acute food-borne illness must stay out of food areas. Carriers and people with infected wounds are banned unless hygiene rules out contamination. Report illness to the responsible person at once (HyV art. 21). Chef Hygiene uses 48 hours without symptoms.

Allergener

  • LagAllergen information on the 14 EU allergens is mandatory. Give it on the menu or a poster, or orally only with a clearly visible written notice and written details for staff (LIV art. 5; LGV art. 39).
  • LagThe origin of meat and fish must be given in writing (LGV art. 39).

Brandsäkerhetskontroller

  • Officiell vägledningFire exits must be free and marked (VKF fire rules). The research found no Liechtenstein interval for extinguishers, fire alarm, drills or gas.
  • Chef Hygiene standardChef Hygiene suggests the maker’s servicing for extinguishers, with dates recorded, and a yearly check. This is the app’s default; you can edit it.
  • LagElectrics: the Starkstrominspektorat is the control body. Special installations with a restricted permit are checked every 5 years, and others by sample checks (NIV arts. 28–29). No interval for restaurants is set. Chef Hygiene suggests 5 years.

Uppgifter

  • LagHACCP-based procedures are required, with records that fit the size of the business (HyV; EU-style HACCP rules applied through Swiss law).
  • Chef Hygiene standardChef Hygiene asks for temperature checks twice a day, more than the GVG guide’s daily look and weekly record.

Officiella källor

Checked

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

Liechtenstein: appen Chef Hygiene

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

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