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Chef Hygiene
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Норвегия: за ресторанти и храна за вкъщи

Готови за проверка на храните. Всеки ден.

Chef Hygiene follows the EU hygiene rules as Norway applies them (EEA), the Norwegian temperature rules in the hygiene regulation and Mattilsynet’s guidance, and Mattilsynet inspects and publishes the Smilefjes result.

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Норвегия: правила за хигиена на храните

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

Инспекционен орган
Norwegian Food Safety Authority (Mattilsynet)
Публична оценка
Да
Езици в приложението
Norsk bokmål, English

Вашата проверка

One national authority inspects: Mattilsynet (the Norwegian Food Safety Authority), under the Food Act (matloven, § 23). Municipalities only help on request. You must register your business before you start.

There is no fixed interval: Mattilsynet decides from risk and capacity. Visits are mostly unannounced, and some controls are digital. After a visit the steps are written guidance, then an order to correct with a deadline, then a coercive fine (tvangsmulkt). Mattilsynet can close an activity for up to 6 months for ignored orders or gross breaches. A follow-up control costs NOK 2,775 in person or NOK 1,388 otherwise.

Хигиенна оценка

Yes: Smilefjes (smiley). The three symbols are Smilefjes (no breach, or only trivial ones), Strekmunn (straight mouth: breaches) and Sur munn (sour mouth: serious or repeated breaches). The report must hang next to the entrance, visible before guests go in. Results are published on smilefjes.mattilsynet.no.

„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

  • ПравоFridge: perishable food at 4°C or lower, unless the label says otherwise (hygiene regulation, § 12).
  • Официални насокиFresh fish: keep it on ice, as near 0°C as possible, preferably 2°C or lower (Mattilsynet fish rules).
  • Официални насокиFreezer: −18°C. Mattilsynet advises this for your own freezers. For food sold as deep-frozen it is law, with up to 3°C more allowed in local transport and final sale.
  • Официални насокиCooking: 75°C in the centre can be enough (Smilefjes guide). Cook poultry and minced meat right through, and sear whole cuts well on the outside.
  • ПравоHot holding: 60°C or hotter (hygiene regulation, § 13). Lower is allowed only in transport and serving to the guest if there is no health risk.
  • Официални насокиCooling: from 60°C to 10°C within 2 hours, then into the 4°C fridge (Smilefjes guide, a guide rule). The law says as quickly as possible.
  • Официални насокиReheating: to over 70°C, then hold above 60°C (Mattilsynet). There is no legal figure.
  • ПравоDeliveries: chilled food at 4°C or the label’s temperature (law). Reject frozen food above −15°C. Hot food should arrive at 60°C or more (guidance).
  • Официални насокиThawing: in the fridge, with no part of the food above 10°C (Smilefjes guide).

Персонал, обучение и здраве

  • ПравоThere is no food hygiene certificate, set hours or renewal. The rules ask for no formal qualification. The business must make sure everyone has the skills needed (Food Act, § 8).
  • Официални насокиWhoever writes the routines needs enough HACCP (food safety system) training. Everyone should get an induction.
  • ПравоStaff with a food-borne illness, infected wounds or diarrhoea must not handle food, and must tell the manager at once (EU Regulation 852/2004, annex II chapter VIII).
  • Официални насокиMattilsynet and the Institute of Public Health (FHI) advise coming back 48 hours after vomiting or diarrhoea stops. There is no health certificate and no stool test after travel.

Алергени

  • Официални насокиThe 14 EU allergens apply. For food that is not prepacked, Mattilsynet (June 2025) says the information must be in writing and in Norwegian, shown with the word “Inneholder” (contains) by each dish, on a poster or on a screen.
  • Официални насокиSpeaking, a QR code or a screen may be added but cannot replace the written information. Guests must find it without asking.
  • ПравоFood information for guests must be in Norwegian or a language spelled like it. English may be added, not used instead (matinformasjonsforskriften, § 2).

Проверки за пожарна безопасност

  • Официални насокиFire extinguishers: an owner look every 3 months, a certified control every year, and a service every 5 years (water, foam) or 10 years (powder, CO2), as in standard NS 3910 named by DSB. The law asks for checks by risk (FOR-2015-12-17-1710, § 5).
  • Официални насокиGas: DSB’s table gives a check of large-kitchen gas equipment and pipe tightness every 2 years. From 1 January 2027 the law adds a condition check at least every 5 years and a gas detector.
  • ПравоElectrics: the law asks for necessary inspection and maintenance (FEL, § 9) and sets no fixed interval.
  • Chef Hygiene по подразбиранеHood and duct: Chef Hygiene checks against the insurers’ rule (FG-1100:1): fat filters at least weekly, duct and fan every year, and an automatic fire suppression system serviced every 6 months. This is not law.

Записи

  • ПравоYou need written routines (internkontroll) for what to do when something goes wrong, how to stop it happening again, a regular review, and using only current routines (IK-mat regulation, §§ 4–5).
  • ПравоA binder, a notebook, a digital file or an app is accepted. HACCP principles apply (EU Regulation 852/2004, article 5).
  • Chef Hygiene по подразбиранеNo fixed number of years is set for records. The business decides and writes down how long each record is kept. Chef Hygiene suggests 12 months.

Официални източници

Checked

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

Норвегия: ръководства за хигиена на храните

Норвегия: приложението Chef Hygiene.

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

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