Διατίθεται τώρα σε 50 χώρες, ακολουθώντας τους δικούς της κανόνες υγιεινής τροφίμων.

Chef Hygiene
Μενού

Πολωνία: για εστιατόρια και φαγητό σε πακέτο

Έτοιμοι για τον έλεγχο τροφίμων. Κάθε μέρα.

In Poland the app follows the food safety act, EU Regulation 852/2004 and the guidance of the Chief Sanitary Inspectorate (GIS); the district sanitary inspector (Sanepid) inspects.

Σύντομα διαθέσιμοApp StoreΑποκτήστε τοGoogle PlayΑποκτήστε το απόΠαράθυραΆνοιξε τοΕφαρμογή ιστού

14 ημέρες δωρεάν · μία τιμή ανά ιστότοπο · χωρίς συμβόλαιο

Η εφαρμογή Chef Hygiene σε υπολογιστή: η αρχική οθόνη μιας κουζίνας με τους καθημερινούς ελέγχους τηςΗ εφαρμογή Chef Hygiene σε τηλέφωνο: η αρχική οθόνη μιας κουζίνας με τους καθημερινούς ελέγχους της

Πολωνία: κανόνες υγιεινής των τροφίμων

Οι κανόνες σε αυτήν τη σελίδα είναι προς το παρόν στα Αγγλικά. Θα μεταφραστούν στη γλώσσα σας.

Φορέας επιθεώρησης
State Sanitary Inspection (Państwowa Inspekcja Sanitarna, “Sanepid”)
Δημόσια αξιολόγηση
Οχι
Γλώσσες στην εφαρμογή
Polski, English

Η επιθεώρησή σας

The State Sanitary Inspection (Sanepid) inspects restaurants. The district inspector (PPIS, working through the PSSE) approves, registers and inspects them. The provincial inspector hears appeals and sets money fines, and GIS is the national body.

Visits are based on risk, and official food controls may be unannounced. Every business keeps an inspection book (książka kontroli) and shows it at the start of each inspection. A decision orders faults to be fixed by a set date. Where life or health is in direct danger, the inspector can close the premises at once, and fines can follow.

Βαθμολογία υγιεινής

Poland has no public hygiene rating or sticker, and results for single restaurants are not published. Nothing about the inspection has to be displayed at the premises.

Ο όρος «Νόμος» είναι ένας δεσμευτικός κανόνας. Η «Επίσημη οδηγία» δεν είναι νόμος, αλλά οι επιθεωρητές την αναμένουν. Η τιμή «Chef Hygiene προεπιλογή» είναι μια τιμή που ελέγχει η εφαρμογή σε περίπτωση που κανένας κανόνας δεν δίνει αριθμό.

Θερμοκρασίες

  • Επίσημες οδηγίεςNo Polish law sets fridge, hot-holding, cooling or reheating numbers for restaurants. GIS says each business sets them in its own HACCP procedure. The numbers below are official consumer guidance (GIS, Sanepid, and the WHO five keys that GIS recommends).
  • Επίσημες οδηγίεςChilled food: below 4°C (Sanepid guidance), preferably below 5°C (WHO). A temperature on the label or from the maker applies.
  • ΝόμοςQuick-frozen food: −18°C or colder. A rise of up to 3°C is allowed only while loading and unloading and in shop cabinets (regulation of 19 September 2003, § 3).
  • Επίσημες οδηγίεςHot food: above 60°C just before serving (Sanepid, WHO). Cooked food stays out of the fridge no longer than 2 hours at room temperature (GIS).
  • Επίσημες οδηγίεςCooling: put cooked food in the fridge within 2 hours, preferably below 5°C (GIS, Sanepid). No temperature stages are given.
  • Επίσημες οδηγίεςReheating: heat food to 70°C (Sanepid guidance). Chef Hygiene warns on a lower reading.
  • Επίσημες οδηγίεςCooking: cook food to above 70°C (GIS guidance).
  • Chef Hygiene προεπιλογήDeliveries: Chef Hygiene checks chilled food against 5°C when the label gives nothing. Frozen food must arrive at −18°C, with a 3°C rise allowed only while unloading.

Προσωπικό, εκπαίδευση και υγεία

  • ΝόμοςEveryone who works in contact with food needs a medical certificate for sanitary-epidemiological purposes (orzeczenie do celów sanitarno-epidemiologicznych). The employer sends the person for the tests. It has no expiry date in law (food safety act art. 59; infections act).
  • Επίσημες οδηγίεςGIS advises new tests after diarrhoea, a long cough, contact with infected people, or return after an infectious disease. Keep the certificate in the personnel file, with a copy at work.
  • ΝόμοςFood hygiene training or instruction for all food staff and for the people running HACCP must be documented. The law sets no certificate, hours or renewal (food safety act art. 59).
  • ΝόμοςSafety-at-work (BHP) training is a separate duty: before starting work, then every 3 years for manual jobs and every 5 years for managers.
  • ΝόμοςSick staff: nobody with a disease that can pass through food, infected wounds, skin infections or diarrhoea may handle food. Staff must tell the manager at once, and the employer must take them off this work (EU Regulation 852/2004; infections act art. 10).

Αλλεργιογόνα

  • ΝόμοςThe 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • ΝόμοςFor restaurant dishes, give the dish name and the full list of ingredients with the allergens shown. Give it in writing, where guests see it before ordering: a menu, board, notice or screen (MRiRW regulation of 23 December 2014, § 19).
  • ΝόμοςThe trade inspection authority (UOKiK) decided that staff answering questions does not replace the written information (decision DIH-1/57/2016).
  • ΝόμοςMenus and allergen information must be in Polish. Other languages may be added. Drinks over 1.2% alcohol need no ingredient list, but their allergens must still be given.

Έλεγχοι πυρασφάλειας

  • ΝόμοςPortable fire extinguishers are inspected and maintained at least once a year, as the maker and Polish Standards say. Where there is cooking oil, you need class F. The nearest extinguisher is at most 30 m away (MSWiA fire regulation).
  • ΝόμοςFlue ducts from catering hearths are cleaned at least monthly, unless local rules differ. Ventilation ducts are cleaned at least every year, by people with chimney-sweep qualifications (MSWiA fire regulation § 34).
  • ΝόμοςGas installations and chimney, flue and ventilation ducts are checked at least once a year, with a written protocol. This is a duty of the building owner or manager (building law art. 62).
  • ΝόμοςElectrical and lightning installations are tested at least every 5 years, as part of the whole-building check (building law art. 62).
  • ΝόμοςSince 30 June 2026 a room in commercial premises where fuel is burned needs a carbon monoxide detector. It is not needed for gas cooking appliances or closed-chamber appliances.

Αρχεία

  • ΝόμοςHACCP-based procedures are mandatory for all food businesses (EU Regulation 852/2004 art. 5; food safety act art. 59).
  • Επίσημες οδηγίεςGIS says food law sets no detailed rules for a kitchen’s own checks. The business sets them, and inspectors may ask for proof that they work but cannot impose specific solutions.
  • ΝόμοςKeep training documents and medical certificates in the personnel files, with a copy at the place of work, and show them on request (food safety act art. 59).
  • ΝόμοςKeep an inspection book (książka kontroli), on paper or electronic, and show it at the start of each inspection (Entrepreneurs’ Law art. 57).

Επίσημες πηγές

Checked

Αυτή η σελίδα είναι γενικές πληροφορίες, όχι νομικές συμβουλές. Επικοινωνήστε με την τοπική σας αρχή.

Πολωνία: οδηγοί υγιεινής τροφίμων

Πολωνία: η εφαρμογή Chef Hygiene

Η εφαρμογή φορτώνει αυτούς τους κανόνες για την κουζίνα σας, ελέγχει τα αρχεία σας σε σχέση με αυτούς και διατηρεί αποδεικτικά στοιχεία για τον επιθεωρητή.

Σύντομα διαθέσιμοApp StoreΑποκτήστε τοGoogle PlayΑποκτήστε το απόΠαράθυραΆνοιξε τοΕφαρμογή ιστού

Άλλες χώρες

Χώρες