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Chef Hygiene
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Ungarn: til restauranter og takeaways

Klar til fødevareinspektionen. Hver dag.

In Hungary the app follows the EU hygiene rules, Decree 62/2011 (VM) and Nébih’s catering hygiene guide; county and district government offices inspect, directed by NKFH.

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Ungarn: regler for fødevarehygiejne

Reglerne på denne side er for nuværende på engelsk. De vil blive oversat til dit sprog.

Inspektionsorgan
National Trade and Consumer Protection Authority (Nemzeti Kereskedelmi és Fogyasztóvédelmi Hatóság, NKFH)
Offentlig vurdering
Ingen
Sprog i appen
Magyar, English

Din inspektion

The county (vármegyei) government offices and their district offices (járási hivatal) inspect restaurants on site. NKFH directs this food-trade control and plans the yearly programme. Nébih keeps the food business register (FELIR), the hygiene guide and the list of risky firms.

Under the Food Chain Act (Éltv., Act 2008/XLVI) a fine starts at HUF 15,000. An on-the-spot fine is HUF 25,000 to 200,000. The authority can suspend a business for up to 1 year or ban it for up to 3 years, and a notice must hang on the premises meanwhile. The business pays for samples that fail. Fire, public-health, labour and tax offices also check premises.

Hygiejnevurdering

There is no rating or sticker for ordinary restaurants. Nébih has a voluntary quality rating from jeles (5, 90 to 100%) to elégtelen (1, under 60%), compulsory only for public canteens. Serious breaches are published by name on Nébih’s risky-firm list for 2 years.

“Lov” er en bindende regel. “Officiel vejledning” er ikke lov, men inspektører forventer det. “Chef Hygiene standard” er en værdi, som appen kontrollerer i forhold til, hvor ingen regel angiver et tal.

Temperaturer

  • Officiel vejledningChilled prepared food: 0 to +5°C, covered. Nébih’s catering guide gives this; there is no legal fridge limit for restaurants.
  • Officiel vejledningRaw goods in the fridge, at most: red meat 7°C, poultry 4°C, offal 3°C, minced meat 2°C. Fresh fish is kept near melting ice (Nébih’s guide).
  • LovYour own freezing: −18°C or colder, and never warmer in storage (Decree 62/2011 (VM), annex 3).
  • Officiel vejledningCooking: 72°C in the core for 2 minutes, or 75°C at every point. Decree 62/2011 (VM) defines this “safe heat treatment” and requires it for public catering and food sent to events; Nébih’s guide uses it for restaurants.
  • Officiel vejledningHot holding: +63°C or hotter. Without hot holding, serve within 3 hours of making. Food kept 3 hours at an uncertain temperature is thrown away (Nébih’s guide).
  • Officiel vejledningCooling: start within 30 minutes of cooking and reach below +10°C within the next 90 minutes (2 hours in all). Then keep it at 0 to +5°C (Nébih’s guide).
  • Officiel vejledningReheating: 72°C in the core for 2 minutes, or 75°C at every point, and only once (Nébih’s guide).
  • Officiel vejledningChilled food on an unchilled buffet: 2 hours at most. Leftovers from service are never offered again (Nébih’s guide; Decree 62/2011 (VM) § 16).

Personale, uddannelse og sundhed

  • LovThere is no hygiene certificate and no set training hours. Each new worker must be trained within 1 month of starting, and the business documents it (Decree 68/2007).
  • LovEveryone who makes or sells food needs a medical exam before starting, a signed health statement and a health booklet. The exam is repeated every year (Decree 33/1998 (NM)).
  • LovNobody with a food-borne illness, infected wound, skin infection or diarrhoea may work with food. They must report it at once (EU Regulation 852/2004).
  • LovA responsible food-safety person must be able to act at once during all opening hours. Micro firms need this person on site within 2 hours (Éltv. § 22).
  • Officiel vejledningA worker comes back after illness with a doctor’s note (Nébih’s guide and NKFH’s guide).

Allergener

  • LovGuests must be told about the 14 EU allergens in food that is not prepacked, before they order and free of charge. This includes online orders (Decree 36/2014 (FM)).
  • LovWritten information is a sheet, menu or screen where the food is offered, with a sign that points guests to it.
  • LovOral information is allowed only if a trained responsible person is always present, a visible notice says guests can ask, and a written internal procedure names that person and shows allergen training.
  • LovThe information must be in Hungarian. If fresh meat was frozen before, you must say so.

Brandsikkerhedstjek

  • LovThe keeper checks each fire extinguisher at least every 3 months. A registered maintenance firm services it at the intervals in the OTSZ annex. Keep a fire-safety operating log (tűzvédelmi üzemeltetési napló) (OTSZ, Decree 54/2014 (BM) §§ 263–264).
  • LovA hot kitchen’s ventilation and odour extraction are cleaned at the maker’s interval, otherwise at least once a year, with written proof (OTSZ § 196).
  • LovThe electrical installation gets a fire-safety review at least every 6 years, or every 3 years if you store over 300 kg or 300 litres of highly flammable material (OTSZ § 277).
  • LovThe residual-current switch (RCD) is function-tested every 3 months. Hand tools and portable transformers are checked every year (Decree 10/2016 (NGM) § 19).

Optegnelser

  • LovHACCP-based procedures are required (EU Regulation 852/2004). Paper and digital records are both accepted.
  • LovKeep the self-check records at the premises for at least 2 years. Micro and small firms may use paper or electronic records; larger firms must use electronic ones (Decree 28/2017 (FM) § 4).
  • LovPublic canteens and kitchens making over 29 portions a day keep a recipe record with allergens for 90 days after the dish ends (Decree 62/2011 (VM)).
  • LovPublic and event catering over 29 portions a day keeps a 100 g sample of each dish for 72 hours at 0 to +5°C (Decree 62/2011 (VM)).

Officielle kilder

Checked

Denne side er til generel information, ikke juridisk rådgivning. Kontakt din kommune.

Ungarn: Chef Hygiene-appen

Appen indlæser disse regler for dit køkken, kontrollerer dine optegnelser i forhold til dem og gemmer beviser til inspektøren.

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