Ya disponible en 50 países, respetando las normas de higiene alimentaria de cada uno.

Chef Hygiene
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Suecia: para restaurantes y comida para llevar

Listos para la inspección de alimentos. Todos los días.

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.

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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.

Suecia: reglas de higiene alimentaria

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

Órgano de inspección
Municipal environment and health committee (kommunens miljö- och hälsoskyddsnämnd), led by the Swedish Food Agency (Livsmedelsverket)
Calificación pública
No
Idiomas en la aplicación
Svenska, English

Su inspección

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.

Calificación de higiene

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.

“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 oficialFridge: 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.
  • Orientación oficialFreezer: −18°C (guidance). Quick-frozen food may rise briefly to −15°C (LIVSFS 2006:12, § 5).
  • Orientación oficialCooking: 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.
  • LeyFish 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).
  • Orientación oficialHot 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).
  • Orientación oficialCooling: from 60°C to 8°C within 6 hours. Visita says to measure it every time and throw the food away if it fails.
  • Orientación oficialReheating: 70°C or hotter, as fast as possible (guidance).
  • Orientación oficialCold buffet: under 8°C, or 2 hours at most, then throw the food away (Visita).
  • Orientación oficialDeliveries: accept chilled food at the product’s own temperature, so 8°C for ordinary chilled food. Reject frozen food above −15°C (Visita).

Personal, formación y salud

  • LeyThere 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).
  • Orientación oficialVisita advises you to review each person’s training need at least once a year.
  • LeyStaff 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).
  • Orientación oficialNo 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.

Alérgenos

  • LeyThe 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).
  • LeyThe 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.
  • LeyAllergen information for guests must be in Swedish (LIVSFS 2014:4, § 5). Other languages may be added.

Controles de seguridad contra incendios

  • Orientación oficialFire 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).
  • LeyKitchen 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 §).
  • Orientación oficialGas: 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.
  • LeyElectrics: the holder needs its own documented, risk-based routine. There is no fixed interval (Elsäkerhetslag; ELSÄK-FS 2022:3).

Archivos

  • LeyEvery 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.
  • Orientación oficialWritten records are required only for traceability and critical control points. The owner decides the rest (Visita).
  • Chef Hygiene predeterminadoNo Swedish text sets a number of years for records. The Food Agency says a reasonably long period. Chef Hygiene suggests 1 year.

Fuentes oficiales

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

Suecia: 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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