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

Chef Hygiene
مینو

آئرلینڈ: ریستوراں اور ٹیک وے کے لیے

کھانے کے معائنے کے لیے تیار ہیں۔ ہر روز.

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.

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

آئرلینڈ: 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 Safety Authority of Ireland (FSAI); restaurants and takeaways are inspected by the HSE National Environmental Health Service
عوامی درجہ بندی
نہیں
ایپ میں زبانیں۔
English

آپ کا معائنہ

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.

حفظان صحت کی درجہ بندی

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.

“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 رہنمائیIrish 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).
  • سرکاری رہنمائیChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
  • سرکاری رہنمائیFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
  • سرکاری رہنمائیCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
  • سرکاری رہنمائیReheating: only once, to 70°C or more at the core.
  • سرکاری رہنمائیHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
  • سرکاری رہنمائیCooling: 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).
  • سرکاری رہنمائیDeliveries: 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.
  • سرکاری رہنمائیSafe 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.

عملہ، تربیت اور صحت

  • قانونStaff 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.
  • قانونAnyone with diarrhoea, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
  • سرکاری رہنمائیFSAI guidance: stay off work until 48 hours without symptoms. The FSAI’s Safe Catering form SC7 (Fitness to Work Assessment) can be used.
  • سرکاری رہنمائیFSAI 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.
  • قانونFood safety culture is a legal duty in Ireland (Regulation 852/2004, Annex II, Chapter XIa).

الرجین

  • قانونFor 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.
  • قانونThe 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.
  • سرکاری رہنمائیPhone and app orders: give the information before the order is completed and at delivery, in writing at least once.
  • سرکاری رہنمائیFood packed on site for direct sale counts as non-prepacked food, so the same written rule applies.

فائر سیفٹی چیک

  • قانونFire 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.
  • قانونA 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.
  • سرکاری رہنمائیOfficial guidance: the Fire Safety Guide for Building Owners and Operators (August 2023). Hold fire drills regularly.
  • Chef Hygiene ڈیفالٹGas work must be done by a Registered Gas Installer (RGI). Chef Hygiene checks gas appliances and pipes at least once a year.

ریکارڈز

  • قانونA 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.
  • سرکاری رہنمائیSafe 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.
  • سرکاری رہنمائیReview the food safety plan every year and when operations change. Show it to an EHO on request. Keep pest contractor reports.
  • قانونThe 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.

سرکاری ذرائع

Checked

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

آئرلینڈ: 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

دوسرے ممالک

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