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

马耳他：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In Malta the app follows the Food Safety Act (Cap. 449), the Temperature Control Regulations (S.L. 449.55) and the Malta Tourism Authority licence standards (S.L. 409.15); the FSSA 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

马耳他：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 Safety and Security Authority (FSSA, Awtorità għas-Sigurtà tal-Ikel)
公众评价
不
应用内的语言
English

您的检查

The Food Safety and Security Authority (FSSA) has been the single food authority since 9 July 2025 (Act XV of 2025, Cap. 649). It registers, licenses and inspects food businesses. The Malta Tourism Authority (MTA) licenses catering places and checks the licence standards in S.L. 409.15.

Inspections are regular and happen when non-compliance is suspected, with frequency based on risk (Cap. 449, art. 26). Authorised officers can enter at reasonable times, inspect records on paper or computer, take samples and stop the use of food. They can issue an improvement notice with a deadline, or an emergency prohibition order, and the FSSA may close the premises if it is ignored. A first offence can bring a fine of €465.87 to €4,658.75 and/or up to 2 years in prison (Cap. 449, art. 43).

卫生等级

Malta has no public hygiene rating, sticker or score, and nothing has to be displayed. The MTA First, Second and Third Class for restaurants is a tourism grade, not a hygiene rating.

“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Food that can grow germs must not be kept above 8°C (S.L. 449.55, reg. 3).
  • 法律MTA licence standards: fish and meat at 0–3°C in every licensed restaurant, snack bar and kiosk. Vegetables, eggs and cooked food at 2–10°C. Thawing never above 10°C (S.L. 409.15).
  • 法律Quick-frozen food must be at −18°C or colder. It may rise briefly to −15°C in transport (S.L. 449.33, regs 5 and 6). The MTA standard for kitchens is also −18°C.
  • 法律Hot food must be kept at 63°C or more. Food on display for under 2 hours that was not displayed before is a defence (S.L. 449.55, reg. 6). Chef Hygiene checks hot holding against 65°C, the MTA figure.
  • 法律MTA licence standards: buffet hot food and hot display counters at 65°C or more. Buffet cold food at 10°C or less (S.L. 409.15).
  • 法律Cool cooked food as quickly as possible. The regulations give no time (S.L. 449.55, reg. 8). The public health booklet (HPDP, 2025) advises small shallow containers and no more than 1 hour out of the fridge.
  • 法律Reheat food to a core temperature of at least 70°C, or higher if the food needs it (S.L. 449.55, reg. 10). The HPDP 2025 booklet advises 75°C.
  • 官方指南The HPDP 2025 booklet advises cooking to 75°C, chilled food at 5°C or below and leftovers eaten within 2 days. This is public advice, not law.

员工、培训和健康

  • 法律Every food handler must be registered and hold a food handler card, shown on request. Employers may not use unregistered handlers (S.L. 449.27).
  • 法律Category B (preparing high-risk food, such as cooks) is valid for 5 years. Category A (wrapped or low-risk food, or staff who do not prepare food) is valid for 2 years. Renewal needs a new course certificate.
  • 法律MTA licence standards for restaurants: staff have an MTA-recognised induction, regular training, and training on fire-fighting equipment (S.L. 409.15).
  • 法律Anyone with typhoid, a salmonella or staphylococcal infection, or any infection likely to cause food poisoning, must not work with food (Cap. 449, art. 22). Infected wounds, skin infections, sores or diarrhoea: stay out of food areas and tell the employer.
  • 法律The authority can require a medical examination (S.L. 449.27, reg. 6). No fixed time off or medical certificate is set in law.

过敏原

  • 法律Allergen information on the 14 EU allergens is mandatory for food that is not prepacked (Regulation 1169/2011, art. 44).
  • Chef Hygiene 默认值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

  • 法律Fire drills must be held at least every 6 months and recorded. A fire safety expert recognised by the Civil Protection Department (CPD) may set a longer interval in writing, never over 12 months (S.L. 646.08, reg. 9).
  • 法律Fire equipment must be under a suitable system of maintenance to the CPD’s satisfaction, with records (S.L. 646.08). The law gives no interval. Chef Hygiene suggests a yearly service.
  • 法律MTA standards for restaurants: service date shown on each extinguisher, a maintenance certificate from a professional, an automatic fire alarm, emergency lighting, and an evacuation exercise at least yearly. The extraction hood must be properly maintained, with no interval set.
  • 法律The electrical installation and its earthing must be inspected and tested periodically by a licensed electrician, at the interval the electrician recommends (S.L. 545.24, reg. 16).
  • 法律Malta has no natural gas network, only LPG cylinders. An LPG store over 150 kg or with 6 or more linked cylinders needs authorisation from the regulator REWS, valid for 10 years (S.L. 545.20). Chef Hygiene suggests a yearly check by an approved LPG installer.

记录

  • 法律HACCP-based procedures are required, with records that fit the size of the business (Regulation 852/2004, art. 5).
  • 法律MTA licence standards for restaurants: keep a temperature register and pest control inspection records (S.L. 409.15). Chef Hygiene asks for temperature checks twice a day.
  • 法律Register the premises with the FSSA if used 3 or more days in any 3 consecutive weeks. Report a new owner or change of business within 28 days (S.L. 449.28). The MTA catering licence runs to 31 December and is renewed each year (Cap. 409).

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。

马耳他：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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