目前已在50个国家/地区上市，并遵循各国的食品卫生法规。

Chef Hygiene
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奥地利：用于餐厅和外卖

每天都要做好接受食品检查的准备。

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.

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14 天免费试用 · 每个网站统一价格 · 无合同

电脑上的 Chef Hygiene 应用程序：厨房主屏幕及其日常检查手机上的Chef Hygiene应用程序：厨房主屏幕及其日常检查

奥地利：食品卫生规则

本页规则目前为英文版，稍后会翻译成您的语言。

检查机构
Food control of the federal state (Lebensmittelaufsicht); in Vienna the Market Office MA 59 (Marktamt)
公众评价
不
应用内的语言
Deutsch, English

您的检查

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.

卫生等级

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

“法律”是指具有约束力的规则。“官方指南”并非法律，但检查人员会参考它。“Chef Hygiene 默认值”是指在没有规则给出具体数值的情况下，应用程序会检查的值。

温度

  • 官方指南Chilled 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).
  • 官方指南Recommended 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.
  • 官方指南Frozen food: −18°C, with a tolerance up to −15°C.
  • 官方指南Hot 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.
  • 官方指南Cooling: 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.
  • 官方指南Reheating: a core temperature of at least 75°C for several minutes.
  • 官方指南Cooking: 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.
  • 官方指南Salads on a buffet for more than 2 hours must be kept chilled.
  • 官方指南Deliveries: 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.

员工、培训和健康

  • 法律Food workers must be supervised and trained in food hygiene for their work (EU Regulation 852/2004). Austrian law sets no certificate, hours or renewal.
  • 官方指南The 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.
  • 官方指南Health instruction (Belehrung), oral and written with a signed form, at the start and once a year.
  • 官方指南Sick 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.
  • 法律Staff who give allergen information by word of mouth must be trained, and the training must be documented (Allergeninformationsverordnung § 3).

过敏原

  • 法律The 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • 法律For 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).
  • 法律Information 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).
  • 官方指南The 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”.

消防安全检查

  • 法律Fire 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).
  • 法律Emergency 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).
  • 法律The 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).
  • 法律Gas 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).
  • 法律A 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).

记录

  • 法律You 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.
  • 官方指南Check 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.
  • 官方指南Keep 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.
  • 官方指南Keep a cleaning plan, with a deep clean at least once a year, and goods-in checks of chilled and frozen deliveries.

官方消息

Checked

本页面仅提供一般信息，不构成法律建议。请咨询当地政府部门。

奥地利：Chef Hygiene 应用程序

该应用程序会加载您厨房的这些规则，对照这些规则检查您的记录，并保留证据以供检查员参考。

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其他国家

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