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Chef Hygiene
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Norsko: pro restaurace a jídlo s sebou

Připraveni na kontrolu potravin. Každý den.

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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Norsko: pravidla hygieny potravin

Pravidla na této stránce jsou prozatím v angličtině. Budou přeložena do vašeho jazyka.

Inspekční orgán
Norwegian Food Safety Authority (Mattilsynet)
Veřejné hodnocení
Ano
Jazyky v aplikaci
Norsk bokmål, English

Vaše inspekce

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.

Hodnocení hygieny

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.

„Zákon“ je závazné pravidlo. „Oficiální pokyny“ nejsou zákonem, ale inspektoři je očekávají. „Chef Hygiene výchozí“ je hodnota, kterou aplikace porovnává, pokud žádné pravidlo neuvádí číslo.

Teploty

  • ZákonFridge: perishable food at 4°C or lower, unless the label says otherwise (hygiene regulation, § 12).
  • Oficiální pokynyFresh fish: keep it on ice, as near 0°C as possible, preferably 2°C or lower (Mattilsynet fish rules).
  • Oficiální pokynyFreezer: −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.
  • Oficiální pokynyCooking: 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.
  • ZákonHot 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.
  • Oficiální pokynyCooling: 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.
  • Oficiální pokynyReheating: to over 70°C, then hold above 60°C (Mattilsynet). There is no legal figure.
  • ZákonDeliveries: 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).
  • Oficiální pokynyThawing: in the fridge, with no part of the food above 10°C (Smilefjes guide).

Zaměstnanci, školení a zdraví

  • ZákonThere 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).
  • Oficiální pokynyWhoever writes the routines needs enough HACCP (food safety system) training. Everyone should get an induction.
  • ZákonStaff 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).
  • Oficiální pokynyMattilsynet 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.

Alergeny

  • Oficiální pokynyThe 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.
  • Oficiální pokynySpeaking, a QR code or a screen may be added but cannot replace the written information. Guests must find it without asking.
  • ZákonFood information for guests must be in Norwegian or a language spelled like it. English may be added, not used instead (matinformasjonsforskriften, § 2).

Kontroly požární bezpečnosti

  • Oficiální pokynyFire 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).
  • Oficiální pokynyGas: 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.
  • ZákonElectrics: the law asks for necessary inspection and maintenance (FEL, § 9) and sets no fixed interval.
  • Chef Hygiene výchozíHood 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.

Evidence

  • ZákonYou 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).
  • ZákonA binder, a notebook, a digital file or an app is accepted. HACCP principles apply (EU Regulation 852/2004, article 5).
  • Chef Hygiene výchozíNo 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.

Oficiální zdroje

Checked

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Norsko: aplikace Chef Hygiene

Aplikace načte tato pravidla pro vaši kuchyň, porovná s nimi vaše záznamy a uchovává důkazy pro inspektora.

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