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圣马力诺：用于餐厅和外卖
每天都要做好接受食品检查的准备。
San Marino is not in the EU, but it made the EU hygiene rules into its own decrees (DD 70/2012, DD 73/2012, Decree 32/2005); the law sets no kitchen temperatures, and the ISS inspects.
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圣马力诺：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
- Social Security Institute (ISS), Prevention Department, Veterinary Health and Food Hygiene unit
- 公众评价
- 不
- 应用内的语言
- Italiano, English
您的检查
The ISS (Istituto per la Sicurezza Sociale) Prevention Department, veterinary health and food hygiene unit, is the one national authority (DD 70/2012 art. 2; DD 73/2012 art. 4). Visits are risk-based and unannounced, under a multi-year control plan (DD 73/2012 art. 3).
After a visit you get a report and, for non-compliance, a corrective order with a deadline. The ISS can restrict or ban sale, suspend operations or close the business in whole or in part, and suspend or withdraw recognition (DD 73/2012 art. 28). Fines include EUR 500–3,000 for a hygiene breach and EUR 1,500–6,000 for working without the sanitary authorisation, plus immediate suspension (DD 70/2012 art. 13).
卫生等级
San Marino has no public hygiene rating, sticker or score, and nothing has to be displayed. The aim is a visit with no non-compliance.
“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San Marino law sets no fridge, freezer, cooking, hot-holding, cooling or reheating numbers. The decrees only say the cold chain must not be interrupted and food must be cooled as quickly as possible (DD 70/2012 Annex II; Decree 32/2005).
- Chef Hygiene 默认值Chef Hygiene aims for the fridge at 4°C or colder (the maker’s label range wins) and the freezer at −18°C or colder.
- Chef Hygiene 默认值Chef Hygiene uses EU good practice for cooking and reheating (core 70–75°C) and hot holding at 63°C or more. Cool food fast.
- Chef Hygiene 默认值Deliveries: chilled food at 4°C or colder, frozen food at −18°C.
员工、培训和健康
- 法律Food handlers must be trained in food hygiene for their job, and HACCP managers in HACCP (DD 70/2012 Annex II ch. XII). Decree 109/2005 also applies; its course and refresher rules were not confirmed. Keep a training log.
- 法律Stop food work and tell the responsible person at once with a food-transmissible disease, infected wounds, skin infections, sores or diarrhoea (DD 70/2012 Annex II ch. VIII). The law gives no return time; Chef Hygiene uses 48 hours without symptoms.
- 官方指南Do not assume the health booklet (libretto sanitario) is abolished. No repeal was found, so ask the ISS whether your staff need one.
过敏原
- 法律Allergen information on the 14 EU allergens is mandatory for food that is not prepacked, and must be in Italian (DD 23/2015, ratifying DD 214/2014, arts. 15 and 44).
- Chef Hygiene 默认值The decree does not say whether it must be written or can be oral. Chef Hygiene checks for a written list per dish. This is the app’s default.
消防安全检查
- 法律The Fire Prevention Service (SPI) is the fire authority. A normal restaurant is a low fire-risk workplace. The employer provides fire-fighting, first aid and evacuation, and keeps fire exits free and marked (Law 31/1998 art. 18).
- Chef Hygiene 默认值No San Marino text was found for extinguisher, fire alarm, drill, electrical or gas intervals. Chef Hygiene’s intervals are editable defaults; confirm them with the SPI.
记录
- 法律A hygiene self-control plan (HACCP manual) is required. Review it at least yearly and on any process change, dated and signed (Decree 32/2005 art. 5).
- Chef Hygiene 默认值The law gives no keeping time (“adequate period”, DD 70/2012 art. 5). Chef Hygiene suggests 1 year for temperature sheets.
- 法律Before opening you need a sanitary authorisation (Autorizzazione Sanitaria) from the ISS after an inspection. A commercial licence is also needed (Law 85/1992 art. 10; DD 70/2012 art. 6).
官方消息
- Social Security Institute (ISS)
- ISS food hygiene rules (normativa)
- Great and General Council (laws and decrees)
- Government of San Marino
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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。
圣马力诺：食品卫生指南
圣马力诺：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。