اب 50 ممالک میں دستیاب ہے، ہر ملک کے اپنے کھانے کی حفظان صحت کے اصولوں پر عمل کرتے ہوئے۔

Chef Hygiene
مینو

آسٹریا: ریستوراں اور ٹیک وے کے لیے

کھانے کے معائنے کے لیے تیار ہیں۔ ہر روز.

In Austria the app follows the food law (LMSVG), the allergen information regulation, EU Regulation 852/2004 and the health ministry’s hygiene guideline for restaurants; your federal state’s food control inspects.

جلد آرہا ہے۔ایپ اسٹوراسے حاصل کریں۔گوگل پلےسے حاصل کریں۔ونڈوزکھولیں۔ویب ایپ

14 دن مفت · ایک قیمت فی سائٹ · کوئی معاہدہ نہیں۔

کمپیوٹر پر Chef Hygiene ایپ: باورچی خانے کی ہوم اسکرین جس کے روزانہ چیک ہوتے ہیں۔فون پر Chef Hygiene ایپ: روزانہ کی جانچ کے ساتھ باورچی خانے کی ہوم اسکرین

آسٹریا: کھانے کی حفظان صحت کے اصول

اس صفحہ پر قواعد ابھی انگریزی میں ہیں۔ ان کا آپ کی زبان میں ترجمہ کیا جائے گا۔

معائنہ کا ادارہ
Food control of the federal state (Lebensmittelaufsicht); in Vienna the Market Office MA 59 (Marktamt)
عوامی درجہ بندی
نہیں
ایپ میں زبانیں۔
Deutsch, English

آپ کا معائنہ

Food control is the task of the governor (Landeshauptmann) of each of the 9 federal states. The Land’s trained food inspectors (Lebensmittelaufsicht) do the visits; in Vienna this is the Market Office MA 59. The agency AGES tests official samples.

Controls are based on risk, under a 3-year national control plan. After a visit the inspector can ask in writing for faults to be fixed by a deadline, or issue a formal order. Orders can go as far as closing all or part of the business. Fines are up to €35,000, and up to €70,000 for repeat cases.

حفظان صحت کی درجہ بندی

Austria has no public hygiene rating or sticker. Results are not published for each business, and there is nothing to display at the door.

“قانون” ایک پابند اصول ہے۔ “سرکاری رہنمائی” قانون نہیں ہے، لیکن انسپکٹرز اس کی توقع کرتے ہیں۔ “Chef Hygiene ڈیفالٹ” ایک ایسی قدر ہے جس کے خلاف ایپ چیک کرتی ہے جہاں کوئی اصول نمبر نہیں دیتا ہے۔

درجہ حرارت

  • سرکاری رہنمائیChilled food: 0–4°C, with a tolerance up to 6°C. Chef Hygiene aims for 4°C and flags readings above 6°C. No Austrian law sets restaurant temperatures; this is the ministry’s guideline (Beilage 1b).
  • سرکاری رہنمائیRecommended maximum for restaurants: poultry, rabbit and raw mince 4°C, other meat 7°C, offal 3°C. Raw fish is kept at melting-ice temperature. A fridge with mixed food is set to the lowest temperature needed.
  • سرکاری رہنمائیFrozen food: −18°C, with a tolerance up to −15°C.
  • سرکاری رہنمائیHot food: as hot as possible, in any case above 70°C. A short drop is tolerated if the food stays safe. The staff leaflet says at least 75°C for hot food on offer.
  • سرکاری رہنمائیCooling: cool food that is not eaten at once quickly to 0–4°C (6°C at most), if possible within 2 hours, and keep it there.
  • سرکاری رہنمائیReheating: a core temperature of at least 75°C for several minutes.
  • سرکاری رہنمائیCooking: hot dishes with raw egg reach 75°C in the core. Mince, poultry and fish must be well heated through; the guideline gives no number.
  • سرکاری رہنمائیSalads on a buffet for more than 2 hours must be kept chilled.
  • سرکاری رہنمائیDeliveries: refuse frozen food above −15°C, and chilled food more than 3°C above the product’s own set temperature. Chef Hygiene uses 7°C as one number for chilled deliveries.

عملہ، تربیت اور صحت

  • قانونFood workers must be supervised and trained in food hygiene for their work (EU Regulation 852/2004). Austrian law sets no certificate, hours or renewal.
  • سرکاری رہنمائیThe ministry’s guideline asks for training at least once a year, at hiring and when tasks change, in a language the worker understands. Record place, date, topic, length, trainer and signatures, and keep the record for 3 years.
  • سرکاری رہنمائیHealth instruction (Belehrung), oral and written with a signed form, at the start and once a year.
  • سرکاری رہنمائیSick staff: no food work with diarrhoea or vomiting, infected wounds, or skin disease that cannot be covered. Stay away at least 48 hours after symptoms end, unless an infection is ruled out. Disinfect hands after every toilet visit for 3 weeks. Staff must tell you at once.
  • قانونStaff who give allergen information by word of mouth must be trained, and the training must be documented (Allergeninformationsverordnung § 3).

الرجین

  • قانونThe 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • قانونFor food that is not prepacked, give the allergen information in writing without being asked. Or put up a clearly visible notice that staff give it by word of mouth on request (Allergeninformationsverordnung § 3).
  • قانونInformation by word of mouth must come from trained staff and always be based on written records, such as recipes and supplier labels (§§ 3 and 4).
  • سرکاری رہنمائیThe official Austrian Food Code (Codex A5) has letter codes A to R for the 14 allergens. You may use them only with a legend headed “Allergeninformation gemäß Codex-Empfehlung”.

فائر سیفٹی چیک

  • قانونFire extinguishers and fixed extinguishing systems are checked at least every second calendar year, and no more than 27 months apart, by a competent person. Keep the record for 3 years or use a sticker with the test date (AStV § 13).
  • قانونEmergency lighting, alarm devices, ventilation and air-conditioning systems and fire alarm systems are checked every year, no more than 15 months apart. Emergency lights and escape signs are checked by eye every month (AStV § 13).
  • قانونThe electrical installation is tested by an electrician at most every 5 years. The labour inspectorate can set 3 years for wet or hot areas. The RCD test button is pressed at least every 6 months unless the maker says otherwise (ESV 2012).
  • قانونGas checks are set by each federal state’s own gas law, with no national interval. Vienna and Styria set none; others range from 2 to 15 years. A permitted business plant is self-checked every 5 or 6 years (GewO § 82b).
  • قانونA fire safety book, fire safety rules and yearly fire drills are required only where the authority has ordered a fire safety officer (AStV §§ 43, 45).

ریکارڈز

  • قانونYou need own checks based on HACCP principles (EU Regulation 852/2004). The ministry’s guideline for restaurants says normal restaurant cooking needs no critical control points if good hygiene practice controls the hazards.
  • سرکاری رہنمائیCheck fridge and freezer temperatures every working day, if possible at the start of work. Write down faults and what you did, and keep that record for 2 months past the food’s shelf life, at least 1 year.
  • سرکاری رہنمائیKeep training records for 3 years. Document pest checks at least every 3 months. Review the HACCP system every year, and at the latest every 2 years.
  • سرکاری رہنمائیKeep a cleaning plan, with a deep clean at least once a year, and goods-in checks of chilled and frozen deliveries.

سرکاری ذرائع

Checked

یہ صفحہ عمومی معلومات ہے، قانونی مشورہ نہیں۔ اپنے مقامی اتھارٹی سے چیک کریں۔

آسٹریا: Chef Hygiene ایپ

ایپ آپ کے کچن کے لیے ان اصولوں کو لوڈ کرتی ہے، ان کے خلاف آپ کے ریکارڈ کی جانچ کرتی ہے اور انسپکٹر کے لیے ثبوت رکھتی ہے۔

جلد آرہا ہے۔ایپ اسٹوراسے حاصل کریں۔گوگل پلےسے حاصل کریں۔ونڈوزکھولیں۔ویب ایپ

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