Nyní k dispozici ve 62 zemích, přičemž každá země dodržuje pravidla hygieny potravin.

Chef Hygiene
Menu

Saúdská Arábie: pro každý potravinářský podnik

Připraveni na kontrolu potravin. Každý den.

In Saudi Arabia the app follows the Ministry of Municipalities and Housing's Restaurant Requirements 1446H (2025), under the Food Law and the SFDA's Executive Regulation. Your municipal licence and your workers' health certificates stay on Balady: Chef Hygiene keeps your daily records, it does not license you or file anything with Balady or the SFDA.

Stáhnout naObchod s aplikacemiPořiď si toGoogle PlayZískejte to zOknaOtevřeteWebová aplikace

14 dní zdarma · jedna cena za web · bez smlouvy

Aplikace Chef Hygiene na počítači: domovská obrazovka kuchyně s denními kontrolamiAplikace Chef Hygiene v telefonu: domovská obrazovka kuchyně s denními kontrolami

Saúdská Arábie: pravidla hygieny potravin

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

Inspekční orgán
The municipality (amanah or baladiyah) under the Ministry of Municipalities and Housing (MoMAH); the Saudi Food and Drug Authority (SFDA) can act too
Veřejné hodnocení
Žádný
Jazyky v aplikaci
English

Vaše inspekce

The municipality (the amanah or baladiyah) licenses and inspects restaurants, cafés, kitchens and food shops under the Ministry of Municipalities and Housing's requirements; the SFDA can act too under the Food Law. Refusing the inspector entry, or not showing your records or letting them take copies or samples, is a grave violation (the food violations table 1447H). Civil Defence approves fire safety before the licence is issued.

A violation that is not grave first gets a warning and a grace period (1, 7 or 14 days); a grave one is fined at once, and the shop can be closed until it is fixed. Each fine is set by MoMAH's food violations table (1447H): it depends on the city's class (1 to 5) and the business's size (micro 25%, small 50%, medium 75%, large 100%) and is doubled on a repeat, so Chef Hygiene shows no exact amount. A food poisoning is fined SAR 3,000 to 30,000 for each person affected, with no warning, doubled for a repeat within a year (the food poisoning penalty table, March 2026). Under the Food Law the SFDA can fine up to SAR 1 million, ban the business for up to 180 days or suspend or revoke its licence (Art. 36).

Hodnocení hygieny

We found no public hygiene rating, sticker or score for restaurants in Saudi Arabia's rules or on Balady. Chef Hygiene shows no rating card for Saudi Arabia: the goal is a visit with nothing to put right.

„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

  • ZákonChilled food at 0 to 4°C; frozen food below −18°C, with the freezer checked at opening and closing; dry store 15 to 25°C (the Restaurant Requirements 5.5.3 and 5.5.9).
  • ZákonCooking to a core of 75°C, or 70°C for 2 minutes, 65°C for 10 minutes or 60°C for 45 minutes; reheating to a core of 75°C, never cooled again (5.5.6 and 5.5.8).
  • ZákonHot holding at 60°C or hotter, eaten within 6 hours; below 60°C, eaten within 4 hours or thrown away. Chilled food out of the fridge is eaten within 2 hours. Cooling: the core below 10°C within 2 hours, then at once to 4°C (5.5.11, 5.5.12 and 5.5.7).
  • ZákonDeliveries in: chilled at 4°C or colder, frozen at −18°C or colder (warmer frozen food is refused), recorded for high-risk food. Hot food delivered to customers at 63°C or hotter (MoMAH's Home Delivery Requirements 1446H).
  • Chef Hygiene výchozíThe rules set no fridge-check frequency for restaurants: Chef Hygiene asks at opening and closing, like the freezer. School canteens record fridge temperatures daily in a register.

Zaměstnanci, školení a zdraví

  • ZákonEveryone working in a food establishment holds the digital health certificate from Balady (paper cards are not accepted): valid 1 year, renewed from 60 days before it ends, and cancelled automatically if it is not renewed within 15 days after it ends. The health-education test is passed again every 3 years (MoMAH's Health Certificate Requirements Guide 1446H).
  • ZákonStaff with diarrhoea, vomiting, fever, skin disease or weeping wounds stay off work until the symptoms are gone or the authority's sick leave has ended; the business reports it when more than two staff have diarrhoea or vomiting (the Restaurant Requirements 5.10 and 5.5.18).
  • ZákonA person responsible for the establishment trains the food handlers and applies a food safety management system (the SFDA's Executive Regulation, Art. 50). Central kitchens and fine-dining restaurants need a certified food safety specialist.

Alergeny

  • ZákonThe 14 allergens of every item, given in the menu, on a board or a product ticket, or by trained staff; allergen foods labelled and stored apart; labels and boards in Arabic, with any other language beside it (the Restaurant Requirements 5.5.15).

Kontroly požární bezpečnosti

  • ZákonCivil Defence approval before the municipal licence is issued, and the fire volume of the Saudi Building Code (SBC-801); a first-aid kit, the Civil Defence instructions on a board, and nothing blocking the way out of the shop (the Restaurant Requirements 1446H).
  • Chef Hygiene výchozíExtinguishers, fire alarm, hood fire suppression and electrics: Chef Hygiene suggests dates you can change. The Civil Defence's own rules could not be opened, so we give no extinguisher count, hood suppression or fire drill rule.
  • Oficiální pokynyEmergency: 998 Civil Defence (fire), 997 ambulance, 999 police; 911 is the unified number where it is available. Please check these numbers locally.

Evidence

  • ZákonRecords may be printed, or printed and electronic: the Restaurant Requirements allow digital solutions (5.5.17), and traceability may be paper or digital (5.5.19). No government platform takes the daily temperature or cleaning logs.
  • ZákonTraceability for all food, ingredients and packaging: supplier, date received, product, amount and batch, kept at least 180 days after the end of its shelf life (the SFDA's Executive Regulation, Art. 51; the supplier invoice can serve).
  • ZákonA cleaning schedule set in advance, insect traps working 24 hours, and a home-delivery log if you deliver (the violations table 1447H); a pest control contractor treats any infestation (the Restaurant Requirements 5.7.1).
  • ZákonBy kind of business, MoMAH's newest books: bakeries and sweets never fry above 190°C (2025); ice cream made on site is pasteurised to 85°C and displayed at −18°C (2026); groceries write down storage temperatures and remove expired goods within 2 weeks (2025); central kitchens hold a HACCP or ISO 22000 certificate.

Oficiální zdroje

Checked

Tato stránka obsahuje obecné informace, nikoli právní poradenství. Obraťte se na místní úřad.

Saúdská Arábie: aplikace Chef Hygiene

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

Stáhnout naObchod s aplikacemiPořiď si toGoogle PlayZískejte to zOknaOtevřeteWebová aplikace

Ostatní země

Země