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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罗马尼亚：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In Romania the app follows the Ministry of Health’s hygiene rules (Order 976/1998), EU Regulation 852/2004 and the sector guides for restaurants; the county offices DSVSA and DSP and the consumer authority ANPC inspect.

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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

罗马尼亚：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
National Sanitary Veterinary and Food Safety Authority (ANSVSA, Autoritatea Națională Sanitară Veterinară și pentru Siguranța Alimentelor)
公众评价
不
应用内的语言
Română, English

您的检查

Three bodies inspect restaurants. The county office DSVSA (of ANSVSA) checks food safety, and every restaurant must be registered with it. The county public health directorate DSP (Ministry of Health) checks hygiene, staff medical checks and hygiene course certificates. The consumer authority ANPC checks menus, allergen information and prices.

Visits are based on risk. Activity can be suspended or banned. Fines are set under Government Decisions 984/2005 (food safety) and 857/2011 (public health).

卫生等级

Romania has no public hygiene rating, score or sticker. The only published results are the lists, on each DSVSA website, of units whose activity was banned.

“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Cold finished dishes are kept at 8°C or colder until served (Order 976/1998, art. 37 c). This 8°C is only for cold prepared dishes.
  • 法律Where one store room is used, the fridge has a separate raw meat compartment at 4°C or colder (Order 976/1998, art. 38 b). ANSVSA advises 0–4°C for food of animal origin, and Chef Hygiene aims for 4°C.
  • 法律Quick-frozen food: −18°C or colder, with short rises of up to 3°C in transport and display (Order ANSVSA 134/2010).
  • 法律Hot dishes are kept at 60°C or hotter until served (Order 976/1998, art. 37 c).
  • Chef Hygiene 默认值Chef Hygiene checks hot food against 63°C, the figure in the ANBCT chefs’ guide (2023) and the ANPC guide (2024). It is stricter than the law and meets both.
  • 官方指南Cooling: the law only says to cool food as quickly as possible. The ANBCT guide says to 10–15°C within 90 minutes, then below 7°C within a further 150 minutes.
  • 官方指南Reheating: the centre reaches 72°C with at least 2 minutes of even boiling, and food is reheated only once (ANBCT guide). Cooking: at least 75°C before hot holding.
  • Chef Hygiene 默认值Deliveries: Romanian law gives no number, so the temperature on the label applies. Chef Hygiene checks chilled deliveries against 4°C and flags frozen ones above −15°C.
  • 法律Meals for organised groups, such as tourists or events: keep a sample of each dish for 48 hours at 4°C in a separate fridge (Order 976/1998, art. 37 e).

员工、培训和健康

  • 法律Food hygiene course: the county public health directorate (DSP) issues a certificate after an exam of 30 questions with a 60% pass mark. It is valid 3 years, then a new course and exam are needed (Order 2209/4469/2022).
  • 法律The staff course (Level II) lasts at least 10 hours including a test. Managers take Level I, which lasts 12 hours (Order 2209/4469/2022).
  • 法律Medical checks for everyone who touches unpackaged food: at hiring a doctor’s exam, a stool culture and a parasite test. After that a doctor’s exam every 6 months and the two tests every year. The fitness sheet says “apt lucru în sector alimentar” (Government Decision 355/2007).
  • 法律Sick staff: anyone with fever, diarrhoea, vomiting, jaundice, tonsillitis, boils, hand wounds, skin infections or pus goes to a doctor. They return only with the doctor’s written note (Government Decision 355/2007).

过敏原

  • 法律The 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • 法律Information must be in writing, not spoken. For food sold unpacked it must be at the point of sale, visible, easy to read and indelible (ANPC Order 163/2021).
  • 法律Restaurant menus list each dish’s ingredients with the allergens highlighted, name the additives and give the nutrition declaration (ANPC Order 201/2022, in force from 15 March 2023).
  • 法律A QR code to the full menu is allowed if a printed copy is on site. For online orders, show the information before payment and on the delivery label. Public texts need a Romanian version (Law 500/2004).

消防安全检查

  • 法律Fire extinguishers: your fire safety person checks them every month and writes it in a register. CO2 extinguishers are weighed every 6 months, and an authorised firm verifies them every 12 months once the warranty ends (OMAI 135/2023).
  • 法律Extinguishers are recharged after use and at least every 3 years, and scrapped after 20 years (OMAI 135/2023).
  • 法律Gas installations: a technical verification at most every 2 years, and a technical revision at most every 10 years. The revision is also needed after more than 6 months unused or any incident. An ANRE-authorised firm does both (ANRE Order 179/2015).
  • 法律Electrical installations are checked at start-up, periodically and after repairs, by ANRE-authorised electricians (Government Decision 1146/2006).

记录

  • 法律You need food safety procedures based on HACCP principles (EU Regulation 852/2004, art. 5). Fridge temperatures must be recorded (Order 976/1998, art. 11).
  • 法律Pest control: insects at least every 3 months and rodents at least every 6 months, by a certified firm. Keep the signed report of each visit (Order 119/2014).
  • 法律Gas check records and the technical file are kept for the life of the installation (ANRE Order 179/2015).
  • 法律Keep supplier records so food can be traced one step back and one step forward (EU Regulation 178/2002, art. 18).

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。

罗马尼亚：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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