Fås nu i 50 lande, i overensstemmelse med hvert lands egne regler for fødevarehygiejne.

Chef Hygiene
Menu

Sverige: til restauranter og takeaways

Klar til fødevareinspektionen. Hver dag.

Chef Hygiene follows EU Regulation 852/2004 and the Swedish Food Agency’s guidance (Kontrollwiki) and the Visita restaurant guide, because no Swedish law sets restaurant temperatures; the municipality inspects.

Kommer snartApp StoreFå den påGoogle PlayFå det fraVinduerÅbnWebapp

14 dage gratis · én pris pr. side · ingen kontrakt

Chef Hygiene-appen på en computer: køkkenets startskærm med dens daglige kontrollerChef Hygiene-appen på en telefon: køkkenets startskærm med dens daglige kontroller

Sverige: regler for fødevarehygiejne

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

Inspektionsorgan
Municipal environment and health committee (kommunens miljö- och hälsoskyddsnämnd), led by the Swedish Food Agency (Livsmedelsverket)
Offentlig vurdering
Ingen
Sprog i appen
Svenska, English

Din inspektion

Your municipality inspects restaurants and cafés through its environment and health committee (Livsmedelslag 2006:804). The Swedish Food Agency (Livsmedelsverket) leads and coordinates the control. The county boards support and audit the municipalities.

Controls are unannounced as a rule (EU Regulation 2017/625). How often depends on a risk class: a small restaurant gets about 1 control a year, as an official example (guidance). You pay by the hour afterwards, at your municipality’s rate. After a deviation you get a report and about 2 weeks to answer. Then the municipality can give an order, which can carry a fine (vite), a ban or a temporary closure.

Hygiejnevurdering

There is no national rating, sticker or smiley, and no duty to show a result. The national result words are Utan avvikelse (no deviation) and Avvikelse (deviation). Some municipalities publish results in their own way, and reports are public on request.

“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 vejledningFridge: the Swedish Food Agency advises 4°C, and Visita (the industry guide) gives 0 to 8°C. Above 8°C the risk rises sharply. Mince 4°C, and fresh fish fillet on ice or 2°C. A colder label wins.
  • Officiel vejledningFreezer: −18°C (guidance). Quick-frozen food may rise briefly to −15°C (LIVSFS 2006:12, § 5).
  • Officiel vejledningCooking: 70°C in the centre is the usual value in the Food Agency’s guidance and the industry guides. Visita says: if unsure, use 70°C.
  • LovFish that may carry parasites: 60°C in the centre for 1 minute, or freeze it first at −20°C for 24 hours or −35°C for 15 hours (EU Regulation 853/2004).
  • Officiel vejledningHot holding: 60°C or hotter is the guide value, or 2 hours at most. Hot food held over 2 hours and under 50°C is thrown away, otherwise it is reheated to above 70°C (Visita).
  • Officiel vejledningCooling: from 60°C to 8°C within 6 hours. Visita says to measure it every time and throw the food away if it fails.
  • Officiel vejledningReheating: 70°C or hotter, as fast as possible (guidance).
  • Officiel vejledningCold buffet: under 8°C, or 2 hours at most, then throw the food away (Visita).
  • Officiel vejledningDeliveries: accept chilled food at the product’s own temperature, so 8°C for ordinary chilled food. Reject frozen food above −15°C (Visita).

Personale, uddannelse og sundhed

  • LovThere is no hygiene certificate, set hours or renewal. The owner must make sure staff know enough, and instruction and supervision can be enough (EU Regulation 852/2004; Food Agency guidance).
  • Officiel vejledningVisita advises you to review each person’s training need at least once a year.
  • LovStaff with a disease that can spread through food, infected wounds or diarrhoea must not handle food. They must tell the employer at once, and you need a routine for this (EU Regulation 852/2004).
  • Officiel vejledningNo Swedish law sets a time to stay away. Visita advises 2 days after the symptoms stop for norovirus and rotavirus. With Salmonella, Shigella or EHEC, not until free of the infection.

Allergener

  • LovThe 14 EU allergens must be covered. For food that is not prepacked, you must give the allergen information or a notice that it is available, even if nobody asks (LIVSFS 2014:4, § 10).
  • LovThe information can be given orally, on a sign by the food, on written material or on the menu. If it is given only on request, make clear how to get it, for example a sign such as “Fråga oss om allergena ingredienser”, or tell each guest.
  • LovAllergen information for guests must be in Swedish (LIVSFS 2014:4, § 5). Other languages may be added.

Brandsikkerhedstjek

  • Officiel vejledningFire extinguishers: a technician service every year, with an overhaul after 5 years (water, foam) or 10 years (powder, CO2). The owner also looks at them every 1 to 3 months (standard SS 3656, via MCF).
  • LovKitchen hood ducts (imkanaler): a fire-safety control every 2 years, done by the municipality’s chimney sweep (MSBFS 2014:6). Cleaning follows the municipality’s schedule (LSO 3 kap. 4 §).
  • Officiel vejledningGas: a leak test before first use and again when needed (MSBFS 2020:1). Advice is a check every 2 years, and rubber or plastic hoses every year.
  • LovElectrics: the holder needs its own documented, risk-based routine. There is no fixed interval (Elsäkerhetslag; ELSÄK-FS 2022:3).

Optegnelser

  • LovEvery food business needs a self-check system (egenkontroll): basic hygiene routines plus procedures based on HACCP (EU Regulation 852/2004, article 5). There is no required format.
  • Officiel vejledningWritten records are required only for traceability and critical control points. The owner decides the rest (Visita).
  • Chef Hygiene standardNo Swedish text sets a number of years for records. The Food Agency says a reasonably long period. Chef Hygiene suggests 1 year.

Officielle kilder

Checked

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

Sverige: Chef Hygiene-appen

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

Kommer snartApp StoreFå den påGoogle PlayFå det fraVinduerÅbnWebapp

Andre lande

Lande