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

Chef Hygiene
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İrlanda: restoranlar ve paket servisler için

Her gün gıda denetimine hazırız.

In Ireland the app follows EU Regulation 852/2004 as set out in S.I. 369/2006, FSAI guidance and the FSAI Safe Catering Pack, and HSE Environmental Health Officers inspect.

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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.

İrlanda: gıda hijyen kuralları

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

Denetleme organı
Food Safety Authority of Ireland (FSAI); restaurants and takeaways are inspected by the HSE National Environmental Health Service
Kamuoyu değerlendirmesi
HAYIR
Uygulamadaki diller
English

Sizin incelemeniz

The HSE National Environmental Health Service inspects restaurants, takeaways and similar premises. Its Environmental Health Officers (EHOs) work under service contracts with the FSAI, which is legally responsible for enforcing food law.

Inspections are usually not announced. An EHO can come at any reasonable time when you are open, look round, ask questions and check your records. An EHO can serve an Improvement Notice. The District Court can make an Improvement Order, and a Closure Order is for a grave and immediate danger to public health or non-compliance. A Prohibition Order stops the sale of a product or batch. A fixed payment notice of €250 applies to some offences, such as failing to register.

Hijyen derecelendirmesi

There is no public hygiene rating or sticker for restaurants. The FSAI publishes closure, improvement and prohibition orders, and its monthly press releases name the businesses.

“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

  • Resmi kılavuzIrish law sets no numeric temperature limits. The numbers below come from FSAI guidance. The legal duty is not to break the cold chain (Regulation 852/2004, Annex II).
  • Resmi kılavuzChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
  • Resmi kılavuzFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
  • Resmi kılavuzCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
  • Resmi kılavuzReheating: only once, to 70°C or more at the core.
  • Resmi kılavuzHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
  • Resmi kılavuzCooling: put cooked food in the fridge within 2 hours. If it is above 10°C at 2½ hours, serve it at once or throw it away (FSAI Safe Catering).
  • Resmi kılavuzDeliveries: chilled food arrives below 5°C and frozen food at −18°C. Food you deliver to customers: chilled below 5°C, hot above 63°C.
  • Resmi kılavuzSafe Catering limits: prepared chilled food for at most 2 days, counting the day it is made as Day 0, and frozen food for at most 6 months. Probe thermometers should be accurate to ±0.5°C.

Personel, eğitim ve sağlık

  • KanunStaff must be supervised and instructed or trained for their work. Whoever runs the HACCP system must be trained in HACCP (Regulation 852/2004, Annex II). No course or certificate is mandatory.
  • KanunAnyone with diarrhoea, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
  • Resmi kılavuzFSAI guidance: stay off work until 48 hours without symptoms. The FSAI’s Safe Catering form SC7 (Fitness to Work Assessment) can be used.
  • Resmi kılavuzFSAI Guide to Food Safety Skills: Level 1 within the first month, Level 2 within 3 to 12 months, and Level 3 for managers and supervisors. The FSAI has a free course, Food Safety and You.
  • KanunFood safety culture is a legal duty in Ireland (Regulation 852/2004, Annex II, Chapter XIa).

Alerjenler

  • KanunFor food that is not prepacked, written allergen information must be given where the food is presented, sold or supplied (S.I. 489/2014, Regulation 4). It must be easy to find before the sale, visible and legible.
  • KanunThe information must be in English, or in Irish and English, and clearly linked to the right food (S.I. 489/2014, Regulation 5). The FSAI says customers must not have to ask, and a general notice is not enough.
  • Resmi kılavuzPhone and app orders: give the information before the order is completed and at delivery, in writing at least once.
  • Resmi kılavuzFood packed on site for direct sale counts as non-prepacked food, so the same written rule applies.

Yangın güvenliği kontrolleri

  • KanunFire Services Acts 1981 and 2003, section 18(2): the person having control of premises open to the public must take all reasonable measures against fire. They must provide fire safety measures and procedures and apply them at all times.
  • KanunA fire officer can require a fire safety assessment (section 18(6)). Under the Safety, Health and Welfare at Work Act 2005, every employer needs a written risk assessment. The HSA says fire risks are recorded in the Safety Statement and reviewed at least every year.
  • Resmi kılavuzOfficial guidance: the Fire Safety Guide for Building Owners and Operators (August 2023). Hold fire drills regularly.
  • Chef Hygiene varsayılanGas work must be done by a Registered Gas Installer (RGI). Chef Hygiene checks gas appliances and pipes at least once a year.

Kayıtlar

  • KanunA HACCP-based food safety system has been a legal requirement since 1998. The FSAI’s Safe Catering Pack is its catering system, and I.S. 340:2007 is a recognised voluntary guide.
  • Resmi kılavuzSafe Catering forms include SC1 Food Delivery Record, SC2 Fridge/Freezer/Chill Display Temperature Record, SC3 Cooking/Cooling/Reheating Record, SC4 Hot Holding/Display Temperature Record and SC6 Hygiene Training Record.
  • Resmi kılavuzReview the food safety plan every year and when operations change. Show it to an EHO on request. Keep pest contractor reports.
  • KanunThe law says only that records are kept for an appropriate period. Traceability records are kept until the food can reasonably be assumed to have been eaten. Caterers selling to the public only need to trace one step back.

Resmi kaynaklar

Checked

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İrlanda: 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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