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

Chef Hygiene
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San Marino: restoranlar ve paket servisler için

Her gün gıda denetimine hazırız.

San Marino is not in the EU, but it made the EU hygiene rules into its own decrees (DD 70/2012, DD 73/2012, Decree 32/2005); the law sets no kitchen temperatures, and the ISS inspects.

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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.

San Marino: gıda hijyen kuralları

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

Denetleme organı
Social Security Institute (ISS), Prevention Department, Veterinary Health and Food Hygiene unit
Kamuoyu değerlendirmesi
HAYIR
Uygulamadaki diller
Italiano, English

Sizin incelemeniz

The ISS (Istituto per la Sicurezza Sociale) Prevention Department, veterinary health and food hygiene unit, is the one national authority (DD 70/2012 art. 2; DD 73/2012 art. 4). Visits are risk-based and unannounced, under a multi-year control plan (DD 73/2012 art. 3).

After a visit you get a report and, for non-compliance, a corrective order with a deadline. The ISS can restrict or ban sale, suspend operations or close the business in whole or in part, and suspend or withdraw recognition (DD 73/2012 art. 28). Fines include EUR 500–3,000 for a hygiene breach and EUR 1,500–6,000 for working without the sanitary authorisation, plus immediate suspension (DD 70/2012 art. 13).

Hijyen derecelendirmesi

San Marino has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no non-compliance.

“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

  • KanunSan Marino law sets no fridge, freezer, cooking, hot-holding, cooling or reheating numbers. The decrees only say the cold chain must not be interrupted and food must be cooled as quickly as possible (DD 70/2012 Annex II; Decree 32/2005).
  • Chef Hygiene varsayılanChef Hygiene aims for the fridge at 4°C or colder (the maker’s label range wins) and the freezer at −18°C or colder.
  • Chef Hygiene varsayılanChef Hygiene uses EU good practice for cooking and reheating (core 70–75°C) and hot holding at 63°C or more. Cool food fast.
  • Chef Hygiene varsayılanDeliveries: chilled food at 4°C or colder, frozen food at −18°C.

Personel, eğitim ve sağlık

  • KanunFood handlers must be trained in food hygiene for their job, and HACCP managers in HACCP (DD 70/2012 Annex II ch. XII). Decree 109/2005 also applies; its course and refresher rules were not confirmed. Keep a training log.
  • KanunStop food work and tell the responsible person at once with a food-transmissible disease, infected wounds, skin infections, sores or diarrhoea (DD 70/2012 Annex II ch. VIII). The law gives no return time; Chef Hygiene uses 48 hours without symptoms.
  • Resmi kılavuzDo not assume the health booklet (libretto sanitario) is abolished. No repeal was found, so ask the ISS whether your staff need one.

Alerjenler

  • KanunAllergen information on the 14 EU allergens is mandatory for food that is not prepacked, and must be in Italian (DD 23/2015, ratifying DD 214/2014, arts. 15 and 44).
  • Chef Hygiene varsayılanThe decree does not say whether it must be written or can be oral. Chef Hygiene checks for a written list per dish. This is the app’s default.

Yangın güvenliği kontrolleri

  • KanunThe Fire Prevention Service (SPI) is the fire authority. A normal restaurant is a low fire-risk workplace. The employer provides fire-fighting, first aid and evacuation, and keeps fire exits free and marked (Law 31/1998 art. 18).
  • Chef Hygiene varsayılanNo San Marino text was found for extinguisher, fire alarm, drill, electrical or gas intervals. Chef Hygiene’s intervals are editable defaults; confirm them with the SPI.

Kayıtlar

  • KanunA hygiene self-control plan (HACCP manual) is required. Review it at least yearly and on any process change, dated and signed (Decree 32/2005 art. 5).
  • Chef Hygiene varsayılanThe law gives no keeping time (“adequate period”, DD 70/2012 art. 5). Chef Hygiene suggests 1 year for temperature sheets.
  • KanunBefore opening you need a sanitary authorisation (Autorizzazione Sanitaria) from the ISS after an inspection. A commercial licence is also needed (Law 85/1992 art. 10; DD 70/2012 art. 6).

Resmi kaynaklar

Checked

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

San Marino: 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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