Şu anda 50 ülkede, her ülkenin kendi gıda hijyen kurallarına uygun olarak satışa sunulmaktadır.

Chef Hygiene
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Andorra: restoranlar ve paket servisler için

Her gün gıda denetimine hazırız.

In Andorra the app follows Law 14/2012 and the 2000 food activities regulation, which fixes hot holding, cooling and reheating in law; the Ministry of Health inspects and there is no public rating.

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14 gün ücretsiz · site başına tek fiyat · sözleşme yok

Bilgisayardaki Chef Hygiene uygulaması: günlük kontrollerin yer aldığı bir mutfağın ana ekranı.Telefonunuzdaki Chef Hygiene uygulaması: günlük kontrollerin yer aldığı bir mutfağın ana ekranı.

Andorra: gıda hijyen kuralları

Bu sayfadaki kurallar şimdilik İngilizce’dir. Daha sonra sizin dilinize çevrilecektir.

Denetleme organı
Food Safety Service (Servei de Seguretat Alimentària), Ministry of Health
Kamuoyu değerlendirmesi
HAYIR
Uygulamadaki diller
English

Sizin incelemeniz

The Food Safety Service of the Ministry of Health inspects (Law 14/2012; official controls regulation of 9 December 2009). Inspections are risk-based. No fixed time between visits is published.

The inspector can require corrections, give warnings, or close the business for a time or for good if public health is at risk. Fines (Law 14/2012, art. 87): minor 150 € to 1.500 €, serious 1.501 € to 30.000 €, very serious 30.001 € to 90.000 € plus closure.

Hijyen derecelendirmesi

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

“Kanun”, bağlayıcı bir kuraldır. “Resmi kılavuz” kanun değildir, ancak denetçiler bunu bekler. “Chef Hygiene varsayılan”, hiçbir kuralın sayı vermediği durumlarda uygulamanın kontrol ettiği bir değerdir.

Sıcaklıklar

  • KanunChilled prepared dishes must be kept at 3°C or colder, and for at most 6 days (2000 regulation, art. 23).
  • KanunHot food must be kept at 65°C or more. Hot-held prepared dishes must be eaten the same day (2000 regulation, art. 21).
  • KanunCooling: bring the core to 10°C as fast as possible, preferably within 2 hours (2000 regulation, art. 22).
  • KanunReheating: 65°C throughout in under 1 hour (2000 regulation, art. 25).
  • KanunFrozen food: −18°C or colder (2000 regulation, art. 24).
  • Chef Hygiene varsayılanAndorra gives no general fridge number in law. Chef Hygiene checks 4°C for other chilled food, an EU-style good practice figure.
  • Resmi kılavuzCooking: the guidance gives meat a core of 75°C, or 70°C held for 2 minutes. This is guidance, not law.

Personel, eğitim ve sağlık

  • KanunFood handlers need training and a food handler title (títol de manipulador) from an authorised trainer (Food handlers regulation, 6 November 2002). No renewal interval was found. Keep a training log.
  • Chef Hygiene varsayılanStaff with diarrhoea, vomiting or infected skin lesions must stay away from open food and tell the manager. The return time is not fixed in law. Chef Hygiene suggests 48 hours after symptoms stop.

Alerjenler

  • KanunThe 14 EU allergens must be given to the consumer for food that is not prepacked (Food information regulation, 2017). Information must be in Catalan.
  • Chef Hygiene varsayılanThe research did not confirm if oral information is allowed. Chef Hygiene checks for a written list per dish and an “ask staff” sign. This is the app’s default.

Yangın güvenliği kontrolleri

  • KanunThe main fire rule is the 1978 public premises regulation, which is under review. No Andorran interval for extinguishers, alarms or drills was confirmed.
  • Chef Hygiene varsayılanExtinguishers, fire alarm and emergency lighting: Chef Hygiene suggests a yearly service. Fixed suppression: every 6 months. Fire drill: every 12 months. These are editable good practice, not Andorran law.
  • Chef Hygiene varsayılanElectrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check. No Andorran interval was confirmed.

Kayıtlar

  • KanunA written self-check plan (pla d’autocontrol) based on the 7 HACCP principles must be submitted for the authority’s approval. Keep the monitoring records at the premises and show them to the inspector (2000 regulation, art. 69).
  • Chef Hygiene varsayılanNo keep time is set in law. Chef Hygiene suggests 1 year for temperature sheets and 3 years for audits. Chef Hygiene asks for fridge checks twice a day.
  • KanunBefore opening you need a sanitary authorisation and registration in the RSPA. The RSPA is revalidated every 5 years (2000 regulation, art. 96–104). A commercial opening authorisation is also needed (Law 12/2013).

Resmi kaynaklar

Checked

Bu sayfa genel bilgilendirme amaçlıdır, hukuki tavsiye niteliği taşımaz. Lütfen yerel yetkililerle iletişime geçin.

Andorra: Chef Hygiene uygulaması

Uygulama, mutfağınız için geçerli olan bu kuralları yükler, kayıtlarınızı bunlarla karşılaştırır ve denetçi için kanıt niteliğinde belgeler oluşturur.

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