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Chef Hygiene
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Moldavien: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In Moldova the app follows Law 306/2018 and Government Decision 206/2023, which fixes catering temperatures in law; ANSA inspects and there is no public rating.

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Moldavien: regler för livsmedelshygien

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

Inspektionsorgan
National Food Safety Agency (Agenția Națională pentru Siguranța Alimentelor, ANSA)
Offentlig betygsättning
Inga
Språk i appen
Română, English

Din inspektion

ANSA is the national food safety authority, with territorial offices (Law 306/2018, art. 24). The Ministry of Health supervises hygiene instruction and staff medical exams (art. 25).

Visits are risk-based, set in ANSA’s control plan 2023–2026: highest risk 4 times a year, high 3, medium 2, low 1, and minimum risk only unannounced. After a visit the inspector writes a control record (proces-verbal) and a prescription (prescripție) with deadlines. The activity can be suspended if health is in danger. Fines (Contravention Code 218/2008, 1 conventional unit = 50 lei): art. 80, company 42–60 units, or 90–120 in the food sector, or 150–240 for not following a prescription (up to 12 000 lei). Art. 81, hiring staff without a medical exam or hygiene instruction, company 120–150 units (6 000–7 500 lei). Art. 84, dangerous food, company 210–300 units (10 500–15 000 lei) plus a ban of 3 months to 1 year.

Hygienbetyg

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

”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

  • LagRaw animal-origin food: 0 to +4°C. Vegetables, fruit and greens: +2 to +6°C. Cooled dishes: +4°C or colder, kept for at most 5 days (HG 206/2023, annex 5, points 2 and 42).
  • LagFrozen food: −18°C or colder. Frozen prepared products are monitored (HG 206/2023, annex 5, points 43 and 50).
  • LagSelf-service: cold food below +4°C and hot food above +60°C (HG 206/2023, annex 5, point 66).
  • LagReheating: the centre must reach at least +75°C. Leftovers are never reheated or re-chilled (HG 206/2023, annex 5, points 64 and 65).
  • LagThawing: in the fridge at 0 to +4°C, or in running water up to +21°C for at most 4 hours, or in a microwave. Thawed prepared products stay at +4°C for at most 24 hours, with no refreezing (HG 206/2023, annex 5, points 49 and 51).
  • LagEvery cold space needs a thermometer, and its accuracy is checked at least once a year (HG 206/2023, annex 5, points 54 and 55).
  • Chef Hygiene standardCooking and cooling: the law gives no core temperature or cooling time. Chef Hygiene checks 75°C in the core, and cooling from 60°C to 10°C within 2 hours, then to +4°C.

Personal, utbildning och hälsa

  • LagEvery food handler gets hygiene instruction on terms set by the Ministry of Health. The law sets no interval. Chef Hygiene suggests every 2 years (HG 206/2023, annex 5, point 105).
  • LagA medical exam is needed at hiring and every year for staff handling unpackaged food, including in public catering (HG 1079/2023, annex 2).
  • LagStaff with fever, diarrhoea, nose, throat or skin infections, infected wounds, or who are carriers, must tell the manager and stay out of food work. They may return only with a medical approval (HG 206/2023, annex 5, points 109–110).

Allergener

  • LagThe 14 EU allergens must be shown in writing on the menu. For food that is not prepacked, use a poster or notice (Law 279/2017, art. 8, 19 and 37, annex 1).
  • Chef Hygiene standardChef Hygiene checks for a written list per dish. This is the app’s default.

Brandsäkerhetskontroller

  • LagPremises where 50 or more people gather must hold a practical evacuation and fire-fighting drill with all staff once every half year (HG 847/2022, point 20). Chef Hygiene uses 6 months for every Moldovan site.
  • LagInsulation of power and lighting networks must be measured at least once a year (ANRE NE1-01:2019, table Z).
  • Chef Hygiene standardThe law gives no interval for extinguishers. Chef Hygiene suggests a yearly service. The alarm is serviced under the operator’s yearly plan (HG 847/2022, point 111). Chef Hygiene suggests every 6 months.
  • Chef Hygiene standardGas: the research found no interval. Chef Hygiene suggests a yearly check. For a gas leak call 904 (the gas company’s emergency line), then 112.

Uppgifter

  • LagA continuous pest-control programme with records is required. The law sets no visit interval (HG 206/2023, annex 5, points 94–103).
  • Chef Hygiene standardNo single national keep time for records was found. Chef Hygiene asks for fridge checks twice a day.
  • LagBefore opening you need a sanitary-veterinary operating authorisation or a food safety registration certificate from ANSA, and a trade notification to the local authority (Law 221/2007, art. 18; Law 50/2013, art. 23¹; Law 231/2010).

Officiella källor

Checked

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

Moldavien: appen Chef Hygiene

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

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