متوفر الآن في 50 دولة، مع مراعاة قواعد النظافة الغذائية الخاصة بكل دولة.

Chef Hygiene
القائمة

بلجيكا: للمطاعم والوجبات السريعة

جاهزون للتفتيش الغذائي. كل يوم.

In Belgium, Chef Hygiene follows the royal decree of 13 July 2014 on food hygiene, the FAVV guides G-023 and G-044 and EU rules, and the FAVV inspects restaurants and publishes a Food Hygiene Rating.

قريباًمتجر التطبيقاتابدأ بهمتجر جوجل بلاياحصل عليه منويندوزافتحتطبيق ويب

14 يومًا مجانًا · سعر واحد لكل موقع · بدون عقد

التطبيق Chef Hygiene على جهاز الكمبيوتر: الشاشة الرئيسية للمطبخ مع فحوصاته اليوميةالتطبيق Chef Hygiene على الهاتف: الشاشة الرئيسية للمطبخ مع فحوصاته اليومية

بلجيكا: قواعد نظافة الغذاء

القواعد الموجودة في هذه الصفحة مكتوبة باللغة الإنجليزية حاليًا. سيتم ترجمتها إلى لغتك.

هيئة التفتيش
Federal Agency for the Safety of the Food Chain (Federaal Agentschap voor de Veiligheid van de Voedselketen, FAVV; Agence fédérale pour la Sécurité de la Chaîne alimentaire, AFSCA)
التقييم العام
نعم
اللغات المتوفرة في التطبيق
Nederlands, Français, English

معاينتك

One federal agency, the FAVV (AFSCA in French), inspects food businesses in the whole country through its provincial control units. It works in Dutch, French, German and English.

Inspections follow risk, and the FAVV sets a frequency for each activity. An unfavourable result can bring a warning or an official report (proces-verbaal), then a re-inspection. If public health is at serious risk, the FAVV can order temporary closure. Non-compliant food is seized.

تصنيف النظافة

Yes. The Food Hygiene Rating (fhr.favv-afsca.be, website and app, since 4 November 2025) has six classes from Excellent to To be improved, plus No recent inspection. It uses a Smiley and blue forks. You do not have to display your result, but you must display the FAVV authorisation poster, visible from outside.

“القانون” قاعدة ملزمة. “التوجيهات الرسمية” ليست قانونًا، لكن المفتشين يتوقعونها. “القيمة الافتراضية Chef Hygiene” هي قيمة يتحقق منها التطبيق عندما لا تحدد أي قاعدة رقمًا.

درجات الحرارة

  • قانونChilled red meat, meat products, potato, vegetable, rice and pasta dishes, dairy and cream desserts: 7°C or colder (royal decree of 13 July 2014, Annex IV).
  • قانونChilled raw poultry, offal, minced meat, meat preparations and processed fish: 4°C or colder. A mixed dish follows its strictest ingredient. Chef Hygiene aims for 4°C.
  • قانونFresh fish: near melting ice, at most 4°C. A short rise of up to 3°C while handling is allowed for other food, never for fresh fish.
  • قانونFrozen food: −18°C or colder, with a short rise to −15°C allowed (art. 22/1).
  • قانونHot food kept hot: 60°C or hotter (art. 23 §1). Guide G-044: food at 55 to 60°C must be reheated at once, and food below 55°C is thrown away.
  • قانونCooling: from 60°C to 10°C within 2 hours at most (art. 23 §2).
  • قانونReheating: as quickly as possible to 60°C or hotter (art. 23 §1). Guide G-023: from 10°C to 60°C in under 1 hour, and eat it the same day.
  • التوجيهات الرسميةBelgian law sets no core cooking temperature. Guide G-023 says “well heated” means at least 2 minutes at 70°C in the centre.
  • التوجيهات الرسميةCooled dishes are kept 3 to 4 days at most, labelled with the dish, the cooling date and the use-by date (G-023).

الموظفون والتدريب والصحة

  • قانونBelgian law sets no food hygiene certificate, number of hours or renewal. Staff must be supervised and trained to suit their work (EU Regulation 852/2004, Annex II, Chapter XII).
  • التوجيهات الرسميةThe FAVV checklist for hospitality asks for at least a short training when someone is hired and a regular reminder, and you must be able to prove it. Keep a training log.
  • قانونThe medical certificate for food handlers was abolished on 11 August 2018.
  • التوجيهات الرسميةStaff who are ill or carry germs that can contaminate food, such as gastro-enteritis or diarrhoea, must tell the person in charge. Measures follow a medical examination (G-044). Cuts are dressed at once.

مسببات الحساسية

  • قانونThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs (Regulation 1169/2011).
  • قانونFor food that is not prepacked, written information is the rule (royal decree of 17 July 2014, art. 3). Show it on paper or a screen where the food is sold, easy to read before buying.
  • قانونSpoken information is allowed only if it is given at once and free of charge. A written procedure must exist at the point of sale, and staff must be trained on it.
  • قانونYou must always show a clear written notice that says where to find or ask for allergen information and that recipes can change.

فحوصات السلامة من الحرائق

  • قانونFire extinguishers and other fire equipment: checked at least once a year (Codex over het welzijn op het werk, art. III.3-22 §1). Keep the dates and findings.
  • قانونEvacuation drill for staff: at least once a year (Codex, art. III.3-26 §2).
  • قانونLow-voltage electrical installations are inspected every 5 years by an accredited inspection body (AREI/RGIE).
  • قانونGas, heating and electrical installations must be checked periodically (Codex, art. III.3-22 §2). There is no national interval for gas. The town or fire zone sets it.
  • التوجيهات الرسميةHood and ducts have no national cleaning interval. In Brussels, operators must have them cleaned regularly by a specialist firm and be able to prove it.

سجلات

  • قانونEvery food business except primary production needs a self-check system (autocontrole) based on HACCP principles and good hygiene practice (Royal Decree of 14 November 2003).
  • التوجيهات الرسميةSmall businesses can use the relaxations in the FAVV guide G-044 (version 2, 25 October 2024) or the hospitality guide G-023.
  • التوجيهات الرسميةCheck fridges and freezers every day and write the temperatures down. Every cold unit needs a thermometer accurate to 1°C (art. 21).
  • التوجيهات الرسميةKeep self-check records 6 months after the product’s shelf life with the relaxations, or 2 years otherwise. Keep traceability records 2 years (G-044).

مصادر رسمية

Checked

هذه الصفحة تحتوي على معلومات عامة، وليست استشارة قانونية. يُرجى مراجعة السلطات المحلية المختصة.

بلجيكا: التطبيق Chef Hygiene

يقوم التطبيق بتحميل هذه القواعد لمطبخك، ويتحقق من سجلاتك مقابلها، ويحتفظ بالأدلة للمفتش.

قريباًمتجر التطبيقاتابدأ بهمتجر جوجل بلاياحصل عليه منويندوزافتحتطبيق ويب

دول أخرى

بلدان