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

Chef Hygiene
Menü

Griechenland: für Restaurants und Imbissbuden

Bereit für die Lebensmittelkontrolle. Jeden Tag.

In Greece the app follows the Ministry of Health ordinance Υ.Δ. 47829/2017 and the EFET hygiene guides; EFET and the regional public health services inspect, and there is no public rating.

Demnächst verfügbarApp StoreMach es anGoogle PlayHol es dir vonWindowsÖffne dieWeb-App

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.

Griechenland: Lebensmittelhygieneregeln

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

Inspektionsstelle
Hellenic Food Authority (Ενιαίος Φορέας Ελέγχου Τροφίμων, EFET)
Öffentliche Bewertung
NEIN
Sprachen in der App
Ελληνικά, English

Ihre Inspektion

EFET, the Hellenic Food Authority (Ενιαίος Φορέας Ελέγχου Τροφίμων), works under the Ministry of Rural Development and Food. It checks raw materials, food preparation, premises, equipment, staff hygiene and the HACCP-based system. The regional public health services (υγειονομικές υπηρεσίες) also inspect restaurants under the Ministry of Health ordinance. The municipality (Δήμος) takes the notification to open a food business.

Inspections are risk-based: high-risk businesses come first. They can be unannounced or follow a complaint. The inspector suggests improvements and sets a date for a re-check. A risk to health or repeated non-compliance brings sanctions. The municipality closes a business on the health service’s proposal, and EFET’s Board ratifies EFET fines.

Hygienebewertung

Greece has no public hygiene rating, score or sticker, and nothing has to be shown at the door. EFET publishes yearly statistics of its controls, not results for single restaurants.

„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

  • GesetzCooked food kept cold in retail self-service must be below 4°C (Υ.Δ. 47829/2017, art. 13). The ordinance sets no fridge number for restaurants.
  • Offizielle LeitlinienEFET guidance: fridges at 1–5°C and chilled food at 5°C or colder. Chef Hygiene aims for 4°C and warns above 5°C. A colder label or product rule comes first.
  • Offizielle LeitlinienEFET guidance: freezers at −18°C or colder. Never refreeze thawed food.
  • Offizielle LeitlinienCook to 75°C in the centre, or 70°C for 2 minutes (EFET guidance).
  • GesetzHot holding equipment must keep the inside of the food above 60°C (Υ.Δ. 47829/2017, art. 11 and 13).
  • Offizielle LeitlinienEFET guidance for food between 5°C and 60°C: up to 2 hours, serve or chill it. From 2 to 4 hours, serve it and never chill it. Over 4 hours, throw it away. This is allowed once only, during service.
  • Offizielle LeitlinienEFET guidance for cooling cooked food: from 60°C to 21°C within 2 hours, then to 5°C within 2 more hours. Another table in the same guide says 60°C to 10°C within 2 hours.
  • Offizielle LeitlinienEFET guidance for reheating: heat chilled food to over 75°C in the centre, once only, and serve it at once.
  • Offizielle LeitlinienEFET guidance for deliveries: meat, mince, poultry and fish at 5°C or colder; eggs and live shellfish at 7°C or colder; frozen food at −18°C. Refuse food carried in the wrong conditions.

Personal, Schulung und Gesundheit

  • GesetzEvery food handler and cleaner needs EFET’s level 1 training certificate: a course of at least 8 hours and an EFET online exam (ΥΑ 110581/2025). The certificate is valid for 5 years. Old certificates stay valid until 6 May 2030.
  • GesetzStaff with a recognised degree that includes food hygiene are exempt from this training (ΥΑ 110581/2025).
  • GesetzEvery worker needs a health certificate (πιστοποιητικό υγείας): a doctor’s exam and a chest X-ray. Food handlers also need stool tests. It is valid for 5 years (Υ.Δ. 35797/2012).
  • GesetzStaff must tell their supervisor about stomach or gut illness, sore throat, cough, or discharge from the nose or eyes. They must stay out of food areas and come back only with a doctor’s note (Υ.Δ. 47829/2017, art. 8).
  • GesetzWounds, burns and skin infections must be covered with a brightly coloured waterproof dressing (Υ.Δ. 47829/2017, art. 8).
  • GesetzA restaurant needs a hand basin with hot and cold water, liquid soap and disposable towels, colour-coded knives and boards, and pedal bins (Υ.Δ. 47829/2017, art. 14).

Allergene

  • GesetzGive information on the 14 EU allergens for food sold loose or served (Regulation 1169/2011, art. 44).
  • Offizielle LeitlinienEFET circular 20303/2014: give the information in writing (menu, list or signs) or by speaking. The information must be in Greek. Other languages may be added.
  • Offizielle LeitlinienEFET circular 20303/2014: spoken information is allowed only with all three of these. A visible sign says where to find the information or asks customers to ask staff. A paper or screen copy is on site. Trained staff give it free, before the sale.
  • Offizielle LeitlinienEFET circular 20303/2014: for phone and online orders, tell the customer before ordering that the information is available. Update it at once when a recipe changes.

Brandschutzprüfungen

  • GesetzFire extinguishers and fire equipment must be serviced at least once a year by a qualified technician, who signs the maintenance book (Fire Ordinance 12/2012). Keep the book on site.
  • GesetzA fire protection certificate (πιστοποιητικό ενεργητικής πυροπροστασίας) is needed only if the customer area is for over 150 people, LPG is used in customer areas, the shop is over 1,000 m², or over 200 kg of LPG cylinders are stored. It is valid for 5 years. Other restaurants keep a fire safety study and the maintenance book on site (Fire Service circular 48689/2025).
  • GesetzThe electrical installation must be re-inspected by a licensed electrician at least every 5 years for up to 50 people, and every 2 years for over 50 people (ΥΑ 101195/2021). Check again within 30 days of a new owner, and after panel work, an electric shock, a flood, a fire or an earthquake.
  • GesetzThe extraction hood must be kept clean and maintained without fail, with proof of cleaning in the business file. The ordinance sets no cleaning interval (Υ.Δ. 47829/2017).
  • Chef Hygiene StandardChef Hygiene suggests a yearly check by a licensed gas installer. No legal interval for restaurant gas installations was found.

Aufzeichnungen

  • GesetzA restaurant needs HACCP-based procedures and a named hygiene person (Υ.Δ. 47829/2017, art. 5).
  • GesetzKeep a temperature file for fridges, freezers, hot cabinets and cooking (Υ.Δ. 47829/2017, art. 6). The ordinance sets no daily count; Chef Hygiene asks for checks twice a day.
  • GesetzKeep five more files: staff, health and training certificates; water; cleaning and disinfection; suppliers and traceability; pest control with a contract with a licensed pest control company, a map of bait stations and treatment records (Υ.Δ. 47829/2017, art. 6).

Offizielle Quellen

Checked

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

Griechenland: die Chef Hygiene-App

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

Demnächst verfügbarApp StoreMach es anGoogle PlayHol es dir vonWindowsÖffne dieWeb-App

Andere Länder

Länder