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

Chef Hygiene
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İzlanda: restoranlar ve paket servisler için

Her gün gıda denetimine hazırız.

In Iceland the app follows the Act on Foodstuffs No. 93/1995 and EU Regulation 852/2004 (Regulation No. 103/2010), with MAST’s own-check guidance. Municipal health inspectorates inspect restaurants.

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

İzlanda: gıda hijyen kuralları

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

Denetleme organı
Icelandic Food and Veterinary Authority (Matvælastofnun, MAST); restaurants are inspected by the municipal health inspectorates (Heilbrigðiseftirlit)
Kamuoyu değerlendirmesi
HAYIR
Uygulamadaki diller
Íslenska, English

Sizin incelemeniz

The municipal health inspectorates (Heilbrigðiseftirlit) inspect restaurants and issue operating permits (starfsleyfi). In Reykjavík this is Heilbrigðiseftirlit Reykjavíkur. MAST is the central competent authority for food safety and oversees large producers.

Your local health inspectorate usually inspects without warning. An inspector looks at your premises, equipment, food safety system and management knowledge. Keep your own-check system, its records and every instruction from the inspector in one place, available to the inspector. You must have an operating permit before you start, and it cannot be issued without an approved food safety plan.

Hijyen derecelendirmesi

There is no 0–5 or sticker hygiene rating for restaurants in Iceland. Your local health inspectorate inspects and writes a report.

“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 kılavuzChilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
  • Resmi kılavuzFrozen food (frystihitastig): −18°C or colder.
  • Resmi kılavuzHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
  • Resmi kılavuzCooking: core temperature above 75°C for chicken, minced meat, stews and similar dishes. Burgers and other minced meat must reach 75°C at the core.
  • Resmi kılavuzReheating: above 75°C.
  • Resmi kılavuzCooling: cool cooked food in shallow containers to below 10°C within 3 hours, then put it in the fridge. Leftovers are cooled the same way, then dated and frozen.
  • Resmi kılavuzDefrosting: the food must never go above 4°C while thawing.
  • Resmi kılavuzDeliveries: chilled 0–4°C, frozen −18°C or colder, hot food at least 60°C. Measure and record on receipt. Reykjavík’s canteen handbook: 5–7°C means complain to the supplier, above 7°C means send it back.
  • Resmi kılavuzMeasure and record fridges and freezers at least once a day. Spot-check core temperatures, cooling and hot counters at least weekly. A surface thermometer cannot measure a core temperature.

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).
  • KanunAnyone with diarrhoea, vomiting, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
  • Resmi kılavuzMAST guidance: plan staff training and keep a record of it, covering food handling, microbes in food, the own-check system and each person’s duties.

Alerjenler

  • KanunEU Regulation 1169/2011 applies in Iceland. You must manage the 14 allergens: gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • KanunFor loose food served or sold in restaurants, written allergen information must be given where the food is presented, sold or supplied. It must be in Icelandic or English.
  • Resmi kılavuzA general notice such as this kitchen handles nuts is not enough. Give specific information for each dish.

Yangın güvenliği kontrolleri

  • KanunSince the 2017 regulation on fire prevention and fire inspection (reglugerð um eldvarnir og eldvarnaeftirlit), businesses must check their own fire safety regularly (eigið eldvarnaeftirlit). They must also appoint a fire safety person (eldvarnafulltrúi).
  • KanunThe Act on Working Environment, Health and Safety in Workplaces No. 46/1980 requires employers to prevent fires and take all reasonable measures for safety. The Housing and Construction Authority (HMS) coordinates fire prevention, and the fire brigades inspect.
  • Chef Hygiene varsayılanChef Hygiene checks that gas appliances and pipes are inspected at least once a year.

Kayıtlar

  • KanunA HACCP-based system with records is required (Regulation 852/2004, Article 5, through Regulation No. 103/2010). Records are kept for an appropriate period.
  • Resmi kılavuzKeep temperature, delivery, cleaning and training records. MAST’s own-check booklet gives example forms. Keep the system in one place and available to the inspector.
  • Resmi kılavuzUse a cleaning plan (þrifaáætlun) that says what, how, when and who, and record when and by whom cleaning is done. Sinks, worktops, floors and hand basins are cleaned daily; walls, doors and shelves weekly.
  • Resmi kılavuzIf you find pests, always call a pest controller (meindýraeyðir). A contract with marked bait points on a plan of the premises is best.

Resmi kaynaklar

Checked

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

İzlanda: 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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