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Monaco: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In Monaco the app follows Law 1.330, Sovereign Ordinance 1.940 and Ministerial Order 2017-102, which fix kitchen temperatures in law; DASA inspects and there is no public rating.

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Monaco: regler för livsmedelshygien

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

Inspektionsorgan
Direction de l’Action Sanitaire (DASA), Division de la Sécurité Sanitaire et Alimentaire
Offentlig betygsättning
Inga
Språk i appen
Français, English

Din inspektion

DASA (Direction de l’Action Sanitaire, Division de la Sécurité Sanitaire et Alimentaire) inspects food businesses (Law 1.330, art. 29–35). Visits are risk-based and often unannounced. No fixed time between visits is published.

The inspector can send a formal notice with a deadline (art. 44). The Minister of State can stop the activity for a time (art. 36). A court can order permanent closure, confiscation and a 5-year trade ban (art. 49). Fines: no approval (agrément), 18 000–90 000 € (art. 8 and 45). Dangerous food on the market, 1 to 6 months in prison and 18 000–90 000 € (art. 46). Blocking controls, 1 to 6 months and 2 250–9 000 € (art. 47). Labelling and traceability faults, 2 250–9 000 € (art. 48).

Hygienbetyg

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

”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 has a legal maximum for each food: minced meat 2°C, offal 3°C, meat preparations 4°C, poultry and game 4°C, fresh fish and cooked shellfish 2°C, pre-prepared chilled meals 3°C, very perishable food 4°C, other perishable food 8°C (AM 2017-102, Annex I).
  • LagFrozen: ice cream, minced meat and fish products at −18°C. Other frozen food at −12°C (AM 2017-102, Annex I). Chef Hygiene checks −18°C for all.
  • LagHot food must be kept at 63°C or more (AM 2017-102, Annex I).
  • LagCooling: the core must not stay between 63°C and 10°C for more than 2 hours. Then store at 0 to 3°C (AM 2017-102, Annex IV, point 1).
  • LagReheating: no more than 1 hour between 10°C and serving temperature, never below 63°C, and eat it the same day (AM 2017-102, Annex IV, point 3).
  • LagCold dishes are kept at 0 to 3°C. They may be out of the cold at most 2 hours before serving, if at 10°C or less. Chilled pre-prepared dishes keep at most 3 days after production without a shelf-life study, with a use-by date on each pack (AM 2017-102, Annex IV, points 2 and 4).
  • Officiell vägledningCooking: Monaco law gives no core temperature for normal kitchens. Chef Hygiene checks 70°C for 2 minutes. The operator should justify the figure in the HACCP plan.

Personal, utbildning och hälsa

  • LagFood handlers must be supervised and trained for their work, and HACCP coordinators trained (OS 1.940, Annex II, Chapter XII). Monaco sets no course length, state certificate or renewal. Keep a training log.
  • LagNo one with a food-transmissible disease, infected wounds, skin infection, sores or diarrhoea may handle food. They must report it to the operator (OS 1.940, Annex II, Chapter VIII). No fixed days off or doctor’s note are set in law.
  • LagEvery employee has a general medical fitness exam through the OMT (Law 637/1958). It is not specific to food. The OMT sets how often it is repeated.

Allergener

  • LagAllergen information on the 14 EU allergens must be in writing, easy to read and visible in the public area. Show the allergens themselves, or a written notice saying how to get them. Oral-only is not allowed. It must be in French (OS 7.384, art. 12, 20 and 21).
  • Chef Hygiene standardChef Hygiene checks for a written list per dish. This is the app’s default.

Brandsäkerhetskontroller

  • LagFire safety for public premises follows the ERP rules (AM 2018-1079). Monaco intervals were not confirmed in the research.
  • Chef Hygiene standardExtinguishers, fire alarm and emergency lighting: Chef Hygiene suggests a yearly service. Fixed suppression: every 6 months. These are editable good practice, not Monaco law.
  • Chef Hygiene standardElectrics and gas: Chef Hygiene suggests a yearly check by a qualified person. No Monaco interval was confirmed.

Uppgifter

  • LagHACCP-based procedures are required, with records that fit the size of the business (OS 1.940, art. 4).
  • LagRecords of frozen-food temperatures must be kept 1 year or more (AM 2017-103, art. 2). Chef Hygiene keeps all temperature sheets for 1 year.
  • LagBefore opening you need an authorisation to practise from the DEE (Law 1.144 of 1991) and a food-sector approval (agrément) from the Minister of State (Law 1.330, art. 8).

Officiella källor

Checked

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

Monaco: appen Chef Hygiene

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

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