Вече се предлага в 50 държави, като се спазват правилата за хигиена на храните на всяка държава.

Chef Hygiene
Меню

Белгия: за ресторанти и храна за вкъщи

Готови за проверка на храните. Всеки ден.

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.

Очаквайте скороМагазин за приложенияВключи гоGoogle PlayВземете го отПрозорциОтворетеУеб приложение

14 дни безплатно · една цена на сайт · без договор

Приложението Chef Hygiene на компютър: началният екран на кухнята с ежедневните ѝ проверкиПриложението Chef Hygiene на телефон: началният екран на кухнята с ежедневните ѝ проверки

Белгия: правила за хигиена на храните

Правилата на тази страница засега са на английски. Те ще бъдат преведени на вашия език.

Инспекционен орган
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)
Публична оценка
Да
Езици в приложението
Nederlands, Français, English

Вашата проверка

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.

Хигиенна оценка

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.

„Закон“ е задължително правило. „Официално ръководство“ не е закон, но инспекторите го очакват. „Chef Hygiene по подразбиране“ е стойност, спрямо която приложението проверява, когато никое правило не дава число.

Температури

  • ПравоChilled 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).
  • ПравоChilled 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.
  • ПравоFresh 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.
  • ПравоFrozen food: −18°C or colder, with a short rise to −15°C allowed (art. 22/1).
  • ПравоHot 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.
  • ПравоCooling: from 60°C to 10°C within 2 hours at most (art. 23 §2).
  • ПравоReheating: 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.
  • Официални насокиBelgian law sets no core cooking temperature. Guide G-023 says “well heated” means at least 2 minutes at 70°C in the centre.
  • Официални насокиCooled dishes are kept 3 to 4 days at most, labelled with the dish, the cooling date and the use-by date (G-023).

Персонал, обучение и здраве

  • ПравоBelgian 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).
  • Официални насокиThe 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.
  • ПравоThe medical certificate for food handlers was abolished on 11 August 2018.
  • Официални насокиStaff 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.

Алергени

  • ПравоThe 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).
  • ПравоFor 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.
  • ПравоSpoken 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.
  • ПравоYou must always show a clear written notice that says where to find or ask for allergen information and that recipes can change.

Проверки за пожарна безопасност

  • ПравоFire 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.
  • ПравоEvacuation drill for staff: at least once a year (Codex, art. III.3-26 §2).
  • ПравоLow-voltage electrical installations are inspected every 5 years by an accredited inspection body (AREI/RGIE).
  • ПравоGas, 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.
  • Официални насокиHood 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.

Записи

  • ПравоEvery 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).
  • Официални насокиSmall businesses can use the relaxations in the FAVV guide G-044 (version 2, 25 October 2024) or the hospitality guide G-023.
  • Официални насокиCheck fridges and freezers every day and write the temperatures down. Every cold unit needs a thermometer accurate to 1°C (art. 21).
  • Официални насокиKeep 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).

Официални източници

Checked

Тази страница е обща информация, а не правен съвет. Свържете се с местните власти.

Белгия: ръководства за хигиена на храните

Белгия: приложението Chef Hygiene.

Приложението зарежда тези правила за вашата кухня, проверява вашите записи спрямо тях и запазва доказателство за инспектора.

Очаквайте скороМагазин за приложенияВключи гоGoogle PlayВземете го отПрозорциОтворетеУеб приложение

Други страни

Държави