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

Chef Hygiene
Меню

Кипър: за ресторанти и храна за вкъщи

Готови за проверка на храните. Всеки ден.

In the Republic of Cyprus the app follows EU Regulation 852/2004, the Hygiene Regulations (Κ.Δ.Π. 320/2006) and the Public Health Services hygiene guides; the Public Health Services inspect, and there is no public 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

Кипър: правила за хигиена на храните

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

Инспекционен орган
Public Health Services of the Ministry of Health (Υγειονομικές Υπηρεσίες)
Публична оценка
Не
Езици в приложението
Ελληνικά, English

Вашата проверка

The Public Health Services (Υγειονομικές Υπηρεσίες) of the Ministry of Health inspect restaurants through five district offices. Some municipal health services may inspect in their own area under Law 54(I)/1996. The Deputy Ministry of Tourism licenses restaurants under Law 29/1985, and its officers also check cleanliness.

Inspections are risk-based. Eleven risk factors give a category from 1 to 4, and the category is the number of full inspections a year. Seasonal businesses get fewer. The inspector can give written instructions, take samples, seize food, and suspend a business for up to 4 days, renewable. Administrative fines can reach €854 a day, and a court can fine, close the premises and ban trading (Law 54(I)/1996). You can object to a suspension or seizure within 3 working days.

Хигиенна оценка

Cyprus has no public hygiene rating, grade or sticker, and nothing has to be displayed. The Tourism classes A, B and C describe the building and service, not hygiene.

„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

  • Официални насокиNo Cyprus law sets fridge, hot-holding, cooling or reheating numbers for restaurants. The numbers below come from the Public Health Services Hygiene Guide No 1 (2nd edition) and its HACCP plan for small businesses.
  • Официални насокиGuide No 1: chilled food, and raw meat, poultry and fish, at 5°C or below. The small-business plan sets a critical limit of 7°C. Chef Hygiene aims for 5°C and warns above 7°C. Cakes and pastries: 8°C at most.
  • ПравоQuick-frozen food must be at −18°C or colder. Brief rises of up to 3°C are allowed in transport and display (Κ.Δ.Π. 80/2002, reg. 6). Guide: never refreeze; ice cream on display at −14°C or colder.
  • Официални насокиGuide No 1: cook to 75°C in the centre, or 70°C for 2 minutes. Pork and burgers: 68,3°C for 15 seconds. Frying oil never above 180°C.
  • Официални насокиGuide No 1: keep hot food at 60°C or more. Below 60°C is allowed once, for serving only. The small-business plan says above 63°C.
  • Официални насокиGuide No 1 for food between 5°C and 60°C: under 2 hours, chill it or eat it. From 2 to 4 hours, eat it at once. Over 4 hours, throw it away.
  • Официални насокиGuide No 1: cool from 60°C to 10°C within 2 hours, never over 3 hours, then keep at 5°C or below.
  • Официални насокиGuide No 1: reheat to above 75°C in the centre. No time limit is given.
  • Официални насокиGuide No 1: thaw in the fridge at 5°C or below, or under running drinking water at 21°C or below for at most 3 hours.

Персонал, обучение и здраве

  • ПравоEveryone who touches open food needs a health certificate from a government Chief Medical Officer, renewed every 12 months. It includes a stool test for Salmonella and parasites (Κ.Δ.Π. 320/2006). Keep it ready for inspectors.
  • ПравоStaff who are ill tell the manager, and the manager tells the district Chief Medical Officer at once. They return to work only when that officer decides. There is no fixed number of days off (Κ.Δ.Π. 320/2006).
  • ПравоStaff who handle open food keep themselves clean, cover wounds with a waterproof dressing, do not smoke or spit, and wear a white coat and a head covering (Κ.Δ.Π. 320/2006).
  • Официални насокиGuide No 1: all staff do Level 1 at hiring (read the Ministry’s hygiene handbook and sign a statement). Owners, managers and staff who prepare food do Level 2, a 30-hour course. No legal course or renewal is set.
  • ПравоStaff must be supervised and trained to suit their job (Regulation 852/2004, Annex II).

Алергени

  • ПравоGive information on the 14 EU allergens for food served or sold loose (Regulation 1169/2011, art. 44).
  • Официални насокиPublic Health Services: loose food gives the information through labelling, and the minimum is the allergenic ingredients. Chef Hygiene asks for a written list per dish and an “ask staff” sign.
  • ПравоAll food information must be in Greek. Other languages may be added (Κ.Δ.Π. 262/2002, reg. 5).
  • ПравоFor phone and online orders, give the information before ordering and again at delivery, in Greek (Regulation 1169/2011, art. 14).

Проверки за пожарна безопасност

  • Официални насокиExtinguishers: the owner checks at least every 3 months and writes it down. A qualified firm services them every year (Κ.Δ.Π. 520/2014 code of practice).
  • ПравоLPG installations must be inspected by an approved gas installation inspector: every 6 years for 4 or more linked cylinders or up to 500 kg, every 5 years for 500 to 2,000 kg or food trucks, every 4 years above 2,000 kg or for tanks (Κ.Δ.Π. 189/2021). Storage of up to 200 kg and one cylinder joined straight to one appliance are exempt.
  • ПравоThe employer must have an emergency plan and name, train and record staff for first aid, fire fighting and evacuation. Fire equipment and alarms are tested by a competent person.
  • ПравоElectrical installations over 150 kVA need a registered maintainer and a register (Κ.Δ.Π. 78/2022). No fixed interval was found for smaller sites. No legal hood cleaning interval was found.

Записи

  • ПравоHACCP-based procedures with records that fit the size of the business are required (Regulation 852/2004, art. 5).
  • Официални насокиPublic Health Services small-business plan: keep records of suppliers and goods-in, fridge and freezer temperatures (2–3 times a day), cooking and reheating, hot and cold display, water and ice tests, staff health certificates, cleaning, pest control with a bait map, equipment upkeep and staff training. Review the plan 1–2 times a year.
  • ПравоPest control by a licensed operator is required for professional biocide work (Κ.Δ.Π. 145/2019). Keep records and a bait map.

Официални източници

Checked

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

Кипър: ръководства за хигиена на храните

Кипър: 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