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Alemania: para restaurantes y comida para llevar

Listos para la inspección de alimentos. Todos los días.

In Germany the app follows the food hygiene law (LFGB, LMHV, IfSG), EU Regulation 852/2004 and the BfR’s guidance; the food control office of your district or city inspects.

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14 días gratis · un precio por sitio · sin contrato

La aplicación Chef Hygiene en un ordenador: la pantalla de inicio de una cocina con sus controles diarios.La aplicación Chef Hygiene en un teléfono: la pantalla de inicio de una cocina con sus controles diarios.

Alemania: reglas de higiene alimentaria

Las reglas de esta página están en inglés por el momento. Se traducirán a tu idioma.

Órgano de inspección
Food control office of the district or city (Lebensmittelüberwachung, also called Veterinär- und Lebensmittelüberwachungsamt)
Calificación pública
No
Idiomas en la aplicación
Deutsch, English

Su inspección

Food control is a task of each federal state (Land). In practice the food control office of the district or city (Lebensmittelüberwachung) inspects restaurants. The federal office BVL only coordinates and does not inspect restaurants.

Visits are based on risk. As a rule they are not announced. The authority can order tests and ban sales until the results come in. EU law also lets it stop all or part of a business’s activities. Fines run up to €100,000, €50,000 or €20,000 depending on the rule broken, and serious cases can be crimes.

Calificación de higiene

There is no hygiene rating, sticker or duty to display a result in any Land. When hygiene rules were broken badly or repeatedly and a fine of at least €350 is expected, the Land publishes the business name and the breach online for 6 months.

“Ley” es una norma vinculante. “Orientación oficial” no es ley, pero los inspectores la esperan. “Chef Hygiene predeterminado” es un valor que la aplicación comprueba cuando ninguna norma especifica un número.

Temperaturas

  • Orientación oficialChef Hygiene checks fridges against 4°C as the aim and 7°C as the limit for chilled food and cold dishes. This follows BfR guidance and DIN 10508; German law sets no general fridge number for restaurants.
  • Orientación oficialRaw meat, poultry, mince and fresh fish: 2°C or colder when the label says nothing (BfR guidance). DIN 10508 says fresh fish at 2°C or on melting ice.
  • LeyA storage temperature on a product’s label always applies.
  • LeyMince made in your kitchen (Tier-LMHV Annex 5): use meat at 7°C or colder, poultry at 4°C, offal at 3°C. If it is not served where it was made, wrap it at once and chill it to 2°C in the core (mince) or 4°C (meat preparations), or freeze it to −18°C.
  • LeyFrozen food: −18°C or colder. A short rise of at most 3°C is allowed in transport and shop freezers (TLMV § 2, the law for quick-frozen food).
  • Chef Hygiene predeterminadoChef Hygiene checks hot food against 65°C, the stricter value. The BfR advises 60°C or hotter at every point (2020) and no more than 3 hours; older DIN 10508 and many local sheets say 65°C.
  • Orientación oficialCooling: from 65°C to 10°C within 2 hours (DIN 10508 and local food control sheets). EU law only says to cool food as quickly as possible.
  • Orientación oficialCooking and reheating: 72°C in the centre for at least 2 minutes (BfR guidance, 2024). No German law sets this number.
  • LeyDeliveries: suppliers must keep mince at 2°C or colder, poultry and meat preparations at 4°C, offal at 3°C, other meat at 7°C, and fresh fish near melting ice (Regulation 853/2004). Frozen food stays at −18°C; Chef Hygiene flags frozen deliveries above −15°C.

Personal, formación y salud

  • LeyIfSG certificate: before the first day of food work, every worker needs a certificate from the health office (Gesundheitsamt) or a doctor it commissions. It must be no older than 3 months at the start and has no expiry date (IfSG § 43).
  • LeyInstruction by the employer: after the start and then every 2 years, you instruct staff on work bans and the duty to report illness, and you document it. Keep the certificate and the last record (IfSG § 43). Employing someone without the certificate can cost up to €25,000.
  • LeyAnyone who makes, handles or sells perishable food needs food hygiene training (LMHV § 4). The law sets no hours, certificate or renewal, but you must be able to show proof on request.
  • Orientación oficialMunich’s food control office asks you to write down who was trained, when, on what topics and by whom, at hiring and at least once a year.
  • LeySick staff: nobody may work in a restaurant kitchen while ill with, or suspected of, typhoid, paratyphoid, cholera, shigellosis, salmonellosis, other infectious gastroenteritis or hepatitis A or E. The same applies with infected wounds or skin disease. Staff must tell the employer at once (IfSG §§ 42, 43).

Alérgenos

  • LeyThe 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • LeyFor food that is not prepacked, tell guests before the sale, in German. Do it in writing (menu, sign, notice or screen) (LMIDV § 4).
  • LeyTelling guests by word of mouth is allowed only if a written or electronic ingredient record exists, the authority and guests can see it on request, and a clear notice says so (LMIDV § 4).
  • LeySome additives must also be named on menus, for example “mit Farbstoff” (with colouring) and “mit Konservierungsstoff” (with preservative) (LMZDV § 5).

Controles de seguridad contra incendios

  • Orientación oficialFire extinguishers are serviced every 2 years by a competent person, and the result is documented (ASR A2.2). Fryers and woks need a class F extinguisher (BGN guidance).
  • Orientación oficialKitchen hood and grease filters are checked every working day. Ducts, fan and interlocks are checked every 6 months, and an exhaust test is done every year (BGN, VDI 2052, DGUV Regel 110-003).
  • Orientación oficialGas appliances and their flame-failure devices get a function check every year. The owner also looks over the whole gas installation every year (BGN, DGUV Regel 110-003).
  • LeyLiquefied gas (LPG) must be tested by a competent person: fixed installations at least every 4 years, mobile ones every 2 years, and every year in a room below ground (BetrSichV, Annex 3).
  • Orientación oficialA qualified electrician tests the fixed electrical installation every 4 years. Portable appliances are tested about every 6 months, at most yearly if few faults are found (DGUV Regel 110-003).

Archivos

  • LeyYou need food safety procedures based on HACCP principles (EU Regulation 852/2004, art. 5). German food hygiene law (LMHV) has no separate HACCP rules.
  • Orientación oficialThe recognised national guide for restaurants is DEHOGA’s “Leitlinie für eine Gute Hygienepraxis in der Gastronomie” (3rd edition, 2022). It is sold and not free.
  • LeyKeep your monitoring records, for example temperatures, cleaning and deliveries, for an appropriate period (Regulation 852/2004). Restaurants record who supplied what, but not their guests.
  • Orientación oficialKeep equipment test records at least until the next test, and for LPG installations for their whole life (BGN guidance).

Fuentes oficiales

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Esta página contiene información general, no asesoramiento legal. Consulte con su autoridad local.

Alemania: la aplicación Chef Hygiene

La aplicación carga estas normas para tu cocina, compara tus registros con ellas y guarda pruebas para el inspector.

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