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

摩纳哥：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In Monaco the app follows Law 1.330, Sovereign Ordinance 1.940 and Ministerial Order 2017-102, which fix kitchen temperatures in law; DASA inspects and there is no public rating.

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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

摩纳哥：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
Direction de l’Action Sanitaire (DASA), Division de la Sécurité Sanitaire et Alimentaire
公众评价
不
应用内的语言
Français, English

您的检查

DASA (Direction de l’Action Sanitaire, Division de la Sécurité Sanitaire et Alimentaire) inspects food businesses (Law 1.330, art. 29–35). Visits are risk-based and often unannounced. No fixed time between visits is published.

The inspector can send a formal notice with a deadline (art. 44). The Minister of State can stop the activity for a time (art. 36). A court can order permanent closure, confiscation and a 5-year trade ban (art. 49). Fines: no approval (agrément), 18 000–90 000 € (art. 8 and 45). Dangerous food on the market, 1 to 6 months in prison and 18 000–90 000 € (art. 46). Blocking controls, 1 to 6 months and 2 250–9 000 € (art. 47). Labelling and traceability faults, 2 250–9 000 € (art. 48).

卫生等级

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

“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Chilled food has a legal maximum for each food: minced meat 2°C, offal 3°C, meat preparations 4°C, poultry and game 4°C, fresh fish and cooked shellfish 2°C, pre-prepared chilled meals 3°C, very perishable food 4°C, other perishable food 8°C (AM 2017-102, Annex I).
  • 法律Frozen: ice cream, minced meat and fish products at −18°C. Other frozen food at −12°C (AM 2017-102, Annex I). Chef Hygiene checks −18°C for all.
  • 法律Hot food must be kept at 63°C or more (AM 2017-102, Annex I).
  • 法律Cooling: the core must not stay between 63°C and 10°C for more than 2 hours. Then store at 0 to 3°C (AM 2017-102, Annex IV, point 1).
  • 法律Reheating: no more than 1 hour between 10°C and serving temperature, never below 63°C, and eat it the same day (AM 2017-102, Annex IV, point 3).
  • 法律Cold dishes are kept at 0 to 3°C. They may be out of the cold at most 2 hours before serving, if at 10°C or less. Chilled pre-prepared dishes keep at most 3 days after production without a shelf-life study, with a use-by date on each pack (AM 2017-102, Annex IV, points 2 and 4).
  • 官方指南Cooking: Monaco law gives no core temperature for normal kitchens. Chef Hygiene checks 70°C for 2 minutes. The operator should justify the figure in the HACCP plan.

员工、培训和健康

  • 法律Food handlers must be supervised and trained for their work, and HACCP coordinators trained (OS 1.940, Annex II, Chapter XII). Monaco sets no course length, state certificate or renewal. Keep a training log.
  • 法律No one with a food-transmissible disease, infected wounds, skin infection, sores or diarrhoea may handle food. They must report it to the operator (OS 1.940, Annex II, Chapter VIII). No fixed days off or doctor’s note are set in law.
  • 法律Every employee has a general medical fitness exam through the OMT (Law 637/1958). It is not specific to food. The OMT sets how often it is repeated.

过敏原

  • 法律Allergen information on the 14 EU allergens must be in writing, easy to read and visible in the public area. Show the allergens themselves, or a written notice saying how to get them. Oral-only is not allowed. It must be in French (OS 7.384, art. 12, 20 and 21).
  • Chef Hygiene 默认值Chef Hygiene checks for a written list per dish. This is the app’s default.

消防安全检查

  • 法律Fire safety for public premises follows the ERP rules (AM 2018-1079). Monaco intervals were not confirmed in the research.
  • Chef Hygiene 默认值Extinguishers, fire alarm and emergency lighting: Chef Hygiene suggests a yearly service. Fixed suppression: every 6 months. These are editable good practice, not Monaco law.
  • Chef Hygiene 默认值Electrics and gas: Chef Hygiene suggests a yearly check by a qualified person. No Monaco interval was confirmed.

记录

  • 法律HACCP-based procedures are required, with records that fit the size of the business (OS 1.940, art. 4).
  • 法律Records of frozen-food temperatures must be kept 1 year or more (AM 2017-103, art. 2). Chef Hygiene keeps all temperature sheets for 1 year.
  • 法律Before opening you need an authorisation to practise from the DEE (Law 1.144 of 1991) and a food-sector approval (agrément) from the Minister of State (Law 1.330, art. 8).

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。

摩纳哥：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。

即将推出App Store开始吧Google Play从……获取视窗打开Web应用程序

其他国家

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