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

意大利：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In Italy the app follows EU Regulation 852/2004, the allergen decree D.Lgs. 231/2017 and the guidance of the regions and local health authorities (ASL); the ASL food hygiene service (SIAN) inspects.

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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

意大利：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
Local health authority (ASL, Azienda Sanitaria Locale), food hygiene service SIAN
公众评价
不
应用内的语言
Italiano, English

您的检查

The local health authority (ASL) inspects restaurants through its food hygiene service (SIAN). It has other names in some regions: ATS in Lombardy, ULSS in Veneto and ASP in Sicily. The Carabinieri NAS, a health unit of the military police, can also inspect and tells the ASL what it finds.

Visits are based on risk. A new restaurant notifies the ASL through the town’s one-stop desk (SUAP). Fines include €1,500–9,000 for no registration, €500–3,000 for breaking hygiene rules and €1,000–6,000 for no HACCP-based procedures. The ASL can stop all or part of the business, and selling food in a bad state of preservation is a crime.

卫生等级

Italy has no public hygiene rating or sticker. Inspection results are not published for each business, and nothing has to be displayed.

“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Chef Hygiene checks fridges against 4°C. Local health authorities use a cold chain of 4°C (AUSL Bologna) and 0–4°C (ATS Brianza). Older national rules, whose status is disputed since 2021, allow cooked food eaten cold and filled fresh pasta up to 10°C.
  • 法律Quick-frozen food: −18°C or colder in every part of the product, with short rises of up to 3°C in transport and display (D.Lgs. 110/1992, art. 4).
  • 官方指南Hot food: 60–65°C, and below 60°C it may not be served (Regione Veneto, 2021; older decree DPR 327/1980).
  • 官方指南Cooling: Italian and EU law only say to cool food as quickly as possible. Without a blast chiller (ATS Brianza, 2023) go from 65°C to 21°C within 2 hours, then to 5°C within 6 hours in all.
  • 官方指南Cooling with a blast chiller (Regione Veneto, 2021): 10°C in the centre within 2 hours of cooking, then 4°C within 2 more hours.
  • 官方指南Reheating: no law sets a number. The centre reaches 75°C (ATS Brianza); Regione Veneto says at least 70°C. Chef Hygiene warns on a reading below 75°C.
  • 官方指南Cooking: no law sets a core temperature. Regione Veneto gives 75°C in the centre as an example.
  • 法律Deliveries: suppliers must keep meat at 7°C or colder, offal 3°C, poultry 4°C, mince 2°C, meat preparations 4°C, and fish near melting ice (Regulation 853/2004). Chef Hygiene checks chilled deliveries against 4°C and flags frozen ones above −15°C.
  • 法律Fish eaten raw or almost raw: freeze at −20°C or colder for at least 24 hours, or −35°C or colder for at least 15 hours (Regulation 853/2004).

员工、培训和健康

  • 法律Italian national law sets no food hygiene certificate, hours or renewal. The business must make sure staff are supervised and trained for their work (EU Regulation 852/2004). The old health booklet (libretto sanitario) ended in March 2021.
  • 法律Each region sets its own training rules. In Lombardy the business trains its own staff with no set hours. In Emilia-Romagna there has been no regional course since 26 July 2025.
  • 法律Tuscany: everyone takes a 2-hour Module A; cooks, pizza makers and bartenders add a 4-hour Module B; owners and HACCP managers add an 8-hour Module C. Level 2 staff and managers do a 3-hour refresher every 5 years (regional decision DGR 540/2024).
  • 法律Fire wardens trained by the employer: 4 hours (level 1) or 8 hours (level 2), with a refresher at least every 5 years. First aid staff repeat their training at least every 3 years.
  • 法律Sick staff: anyone with a disease that can pass through food, infected wounds, skin infections or diarrhoea must not handle food, and must tell the business at once (EU Regulation 852/2004).

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 each dish, show the allergens before it is served: on the menu, a register, a sign or a digital system kept in view. A digital system also needs the information on paper that the inspector and guests can easily find (D.Lgs. 231/2017, art. 19).
  • 法律Or put a notice on the menu, register or sign telling guests to ask staff. Written allergen sheets must then be easy to find for the inspector and guests. The information must be in Italian, clear and readable.
  • 法律Fines: no allergen information €3,000–24,000; information given in the wrong way €1,000–8,000; formal faults only €500–4,000 (D.Lgs. 231/2017, art. 23).

消防安全检查

  • 法律Fire extinguisher checks and maintenance follow the technical standards and the maker’s instructions, and every check is recorded (decree DM 1 September 2021). The technician’s periodic check is every 6 months under standard UNI 9994-1; this is usual practice.
  • 法律The earthing system and any lightning protection are checked every 5 years, or every 2 years in places at higher fire risk. The ASL, ARPA or an authorised body does it (DPR 462/2001, art. 4).
  • 法律Gas boilers for heating or hot water get an efficiency check every 4 years (10–100 kW) or every 2 years (100 kW or more) (DPR 74/2013). No national law sets an interval for gas cooking appliances; a qualified installer fits them and maintenance follows the maker’s instructions.
  • 法律Bars and restaurants do not need a fire prevention certificate. Attached activities do, for example a heat plant over 116 kW (DPR 151/2011).
  • 法律Every employer does a fire risk assessment. An emergency plan is needed with 10 or more workers, or with more than 50 people present at once.

记录

  • 法律You must have self-check (autocontrollo) procedures based on HACCP principles (EU Regulation 852/2004, art. 5). Having none costs €1,000–6,000, and so does not applying them correctly (D.Lgs. 193/2007).
  • 官方指南Keep temperature logs, cleaning logs, pest control reports, supplier and batch records, equipment maintenance records and staff training records.
  • 法律No national keeping period exists. EU law says to keep records for an appropriate period. In Tuscany, a business that runs its own staff courses keeps the course papers at least 10 years.

官方消息

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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。

意大利：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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