Aktuell in 50 Ländern erhältlich, wobei die jeweiligen Lebensmittelhygienevorschriften des Landes eingehalten werden.

Chef Hygiene
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Dänemark: für Restaurants und Imbissbuden

Bereit für die Lebensmittelkontrolle. Jeden Tag.

Chef Hygiene follows the Danish hygiene order (BEK 1331/2025) and the hygiene guide VEJ 9700/2025 of the Danish Veterinary and Food Authority (Fødevarestyrelsen), which inspects and publishes the Smiley result.

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14 Tage kostenlos · Ein Preis pro Standort · Keine Vertragsbindung

Die Chef Hygiene App auf einem Computer: der Startbildschirm einer Küche mit ihren täglichen KontrollenDie Chef Hygiene App auf dem Smartphone: der Startbildschirm einer Küche mit ihren täglichen Kontrollen.

Dänemark: Lebensmittelhygieneregeln

Die Regeln auf dieser Seite sind vorerst auf Englisch. Sie werden in Ihre Sprache übersetzt.

Inspektionsstelle
Danish Veterinary and Food Authority (Fødevarestyrelsen)
Öffentliche Bewertung
Ja
Sprachen in der App
Dansk, English

Ihre Inspektion

One national authority inspects: Fødevarestyrelsen (the Danish Veterinary and Food Authority), part of the Ministry of Business. It works through three food units: East, South and North. The inspector checks your self-check (egenkontrol), the premises and your papers.

Visits are unannounced. Most restaurants and cafés get sample-based control chosen by a risk model, with no fixed rhythm: firms with problems get more visits. The inspector can take samples and photos and hold back food. Sanctions are a warning, an order, a ban, an administrative fine, a police report or loss of approval. After a warning you pay for 1 follow-up visit, and after an order, ban or fine for 2.

Hygienebewertung

Yes: the public Smiley scheme (BEK 1225/2024). A glad smiley means no remarks. A smiley with a straight mouth means a warning, order or ban. A sad smiley means a fine, a police report or loss of approval. The smiley sign must hang at every public entrance, and the last 4 results are on findsmiley.dk.

„Gesetz“ ist eine verbindliche Regel. „Offizielle Richtlinien“ sind kein Gesetz, werden aber von Prüfern erwartet. „Chef Hygiene Standardwert“ ist ein Wert, den die App überprüft, wenn keine Regel einen Wert vorgibt.

Temperaturen

  • GesetzFridge: the air must be 5°C or colder for cooked and cooled dishes, minced meat, meat preparations, fresh poultry, food with cream and milk products (BEK 1331/2025, § 25 and annex 3).
  • GesetzOther chilled limits in the order: 10°C for mayonnaise salads with pH above 4,5 and for fish semi-preserves, and 12°C for eggs. If the label says colder, follow the label.
  • GesetzFresh fish and cooked shellfish: keep them on ice or at 2°C at most (EU Regulation 853/2004, which the authority applies to restaurants).
  • GesetzFreezer: −18°C or colder for deep-frozen food (BEK 1194/2005, § 5). A short rise of up to 3°C is allowed during local delivery.
  • GesetzCooking and reheating: 75°C in the whole food needs no extra documentation (BEK 1331/2025, § 26). A lower temperature needs your own proof that it is safe.
  • Offizielle LeitlinienFish: the hygiene guide accepts 60°C in the centre for at least 1 minute.
  • GesetzHot holding: at least 56°C everywhere in the food, with no time limit (BEK 1331/2025, § 29). This has been the rule since 1 January 2026. The old limit was 65°C.
  • Offizielle LeitlinienCooling: from 56°C to 10°C within 4 hours, then into the fridge at 5°C (hygiene guide VEJ 9700/2025). The law only says as fast as possible.
  • Offizielle LeitlinienChilled food taken out of the fridge for preparing, plating or a buffet: 3 hours at most in all. Leftovers are normally thrown away (hygiene guide).

Personal, Schulung und Gesundheit

  • Offizielle LeitlinienThere is no food hygiene certificate, no set hours and no renewal. Staff must be instructed or trained in food handling and personal hygiene. Training by a colleague is often enough (hygiene guide VEJ 9700/2025, chapter 23).
  • Offizielle LeitlinienWhoever builds the self-check must be trained in HACCP (a food safety system), in proportion to the size of the business. The firm chooses who and which course.
  • GesetzStaff with an illness food can carry (vomiting, diarrhoea, skin or throat infection) may not handle food or enter food areas. They must tell the manager.
  • Offizielle LeitlinienA person should come back at least 48 hours after the symptoms stop. There is no health check or health certificate.

Allergene

  • GesetzThe 14 EU allergens must be declared. For food that is not prepacked, the information can be written or given by staff in words (BEK 1355/2015, § 13).
  • GesetzIf the allergens are not written on the menu or by the food, a visible sign must say that allergen information is available from staff on request. For online orders, the notice also goes on the website.
  • GesetzYou need no sign if staff ask every customer about allergies first. You must be able to show what each dish contains, including sauces and spice mixes.

Brandschutzprüfungen

  • Offizielle LeitlinienFire extinguishers: a check every year by a competent person, with a label showing year, month and signature. A pressure test is needed every 5 years, and every 10 years for CO2 extinguishers (building regulation BR18 guide, chapter 7).
  • Offizielle LeitlinienKitchen: at least 1 suitable extinguisher, a fire blanket where you fry (checked every year), and a fat extinguisher of type 75 F or higher no more than 30 m away.
  • GesetzFire inspection (brandsyn) by the municipal rescue service is free. It is every year for rooms for more than 150 people, and every 2 years for 51 to 150 people only if the municipality decides (BEK 2341/2021).
  • GesetzElectrics: in a restaurant for more than 150 people, an authorised electrician checks the installation every 24 months. The certificate must be shown to guests (BEK 1119/2019).
  • GesetzGas: a kitchen is class 6 (large kitchen). You need a written operation and maintenance plan that sets how often it is checked (BEK 247/2018). Gas cooking appliances may only run while the extraction runs.

Aufzeichnungen

  • GesetzYour self-check (egenkontrol) is based on HACCP: a written risk analysis and a written programme for the critical points. Good working practices can be given in words. All must be at the premises, on paper or digital (EU Regulation 852/2004, article 5).
  • Offizielle LeitlinienTraceability records (supplier, goods, date, quantity, such as invoices or delivery notes) are always needed. Keep them 5 years as a starting point.
  • Offizielle LeitlinienKeep self-check records for a suitable period. The guidance gives no number of months. Review the self-check once a year as a rule.

Offizielle Quellen

Checked

Diese Seite enthält allgemeine Informationen und stellt keine Rechtsberatung dar. Bitte wenden Sie sich an Ihre örtliche Behörde.

Dänemark: die Chef Hygiene-App

Die App lädt diese Regeln für Ihre Küche, gleicht Ihre Aufzeichnungen damit ab und speichert Nachweise für den Kontrolleur.

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