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
菜单

直布罗陀：用于餐厅和外卖

每天都要做好接受食品检查的准备。

Gibraltar is not the UK: the app follows the Food and Drugs Act 1964, the Food Hygiene Regulations 1977 and retained EU hygiene rules, the Environmental Agency inspects, and there is no public rating.

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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

直布罗陀：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
Environmental Agency (Chief Environmental Health Officer), Gibraltar
公众评价
不
应用内的语言
English

您的检查

The Environmental Agency, under the Chief Environmental Health Officer, inspects food premises (Food and Drugs Act 1964, s. 15). Inspections are risk-based. No fixed time between visits is published.

After a visit the officer can give advice, in words or in writing. Unfit food can be seized before a magistrate (Act, s. 10). A court can bar a caterer from the trade for up to 2 years (Act, s. 14). A fine on summary conviction is up to £1,000 per offence. On indictment it is a fine or up to 2 years in prison (Regulations 1977, reg. 53). Using unregistered premises is a separate offence (Act, s. 15(2)).

卫生等级

Gibraltar has no public hygiene rating, sticker or score, and nothing has to be displayed. Chef Hygiene shows no rating card for Gibraltar.

“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

  • 法律High-risk food must be kept below 50°F, which is 10°C. This is looser than the UK or Malta (Regulations 1977, reg. 25(2)–(3)). Chef Hygiene checks the fridge against 5°C, its own safer target.
  • 法律Hot food must be kept at 145°F (62.7°C) or more. Chef Hygiene uses 63°C. Food on sale, or brought in within 4 hours before opening, is exempt. The law sets no other grace time (Regulations 1977, reg. 25(3)–(4)).
  • 法律If hot food falls below 145°F, cool it below 10°C as quickly as reasonably practicable, then keep it below 10°C. The law gives no time. Chef Hygiene suggests 2 hours.
  • 法律Incoming high-risk food must be at 145°F or more, or below 50°F, without avoidable delay (Regulations 1977, reg. 25(2)). Chef Hygiene suggests a safer limit of 8°C for chilled deliveries.
  • 官方指南Frozen food: −18°C or colder. This is standard practice, with no Gibraltar rule number.
  • Chef Hygiene 默认值Cooking and reheating: the law gives no core temperature. Chef Hygiene checks 75°C in the core.
  • Chef Hygiene 默认值Cold display: the law gives no time limit. Chef Hygiene suggests a 4-hour limit.

员工、培训和健康

  • 法律Anyone with typhoid, paratyphoid, any salmonella, amoebic or bacillary dysentery, or a staphylococcal infection likely to cause food poisoning must not handle food. The business must tell the Specialist in Community Medicine (Regulations 1977, reg. 11).
  • 法律Food handlers must be supervised, instructed and trained for their work (retained Regulation 852/2004, Annex II, Chapter XII). Gibraltar sets no certificate, course hours or renewal. Keep a training log.
  • Chef Hygiene 默认值Chef Hygiene asks staff with diarrhoea, vomiting, fever, skin sores or discharge to stay out of the kitchen until 48 hours after the symptoms stop. This is standard practice, not Gibraltar law.

过敏原

  • 法律The 14 EU allergens must be declared for food that is not prepacked (retained Regulation 1169/2011, art. 9 and 44).
  • Chef Hygiene 默认值The research did not confirm whether Gibraltar needs this in writing. Chef Hygiene checks for a written list per dish and an “ask staff” sign. This is the app’s default.

消防安全检查

  • Chef Hygiene 默认值The research found no Gibraltar fire or electrical interval it could confirm. The checks below are good practice, not Gibraltar law. They can be edited. In a fire, call 999, Gibraltar’s single emergency number (112 also works from mobiles).
  • Chef Hygiene 默认值Extinguishers: Chef Hygiene suggests a yearly service by a competent person. Fire alarm: every 6 months. Emergency lighting: yearly.
  • Chef Hygiene 默认值Fire drill: Chef Hygiene suggests every 12 months.
  • Chef Hygiene 默认值Electrics: Chef Hygiene suggests a test every 5 years. Gas: a yearly check by a competent gas engineer. Gibraltar has no Gas Safe register.

记录

  • 法律A food safety system based on HACCP is required, in proportion to the business (retained Regulation 852/2004, art. 5).
  • Chef Hygiene 默认值Keep temperature and cleaning records at the premises. The law sets no keep time. Chef Hygiene suggests 1 year for temperature sheets and 3 years for audits. Chef Hygiene asks for fridge checks twice a day.
  • 法律Two steps before opening: a business licence from the Office of Fair Trading (Fair Trading Act 2023) and registration of the food premises with the Environmental Agency (Food and Drugs Act 1964, s. 15).

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。

直布罗陀：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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