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Chef Hygiene
Valikko

Ruotsi: ravintoloihin ja takeawaylle

Valmiina elintarviketarkastukseen. Joka päivä.

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 päivää ilmaiseksi · yksi hinta per sivusto · ei sopimusta

Chef Hygiene -sovellus tietokoneella: keittiön aloitusnäyttö ja sen päivittäiset tarkastuksetChef Hygiene -sovellus puhelimessa: keittiön aloitusnäyttö päivittäisine tarkistuksineen

Ruotsi: elintarvikehygieniasäännöt

Tämän sivun säännöt ovat toistaiseksi englanniksi. Ne käännetään kielellesi.

Tarkastuslaitos
Municipal environment and health committee (kommunens miljö- och hälsoskyddsnämnd), led by the Swedish Food Agency (Livsmedelsverket)
Julkinen luokitus
Ei
Sovelluksen kielet
Svenska, English

Tarkastuksesi

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.

Hygienialuokitus

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.

”Laki” on sitova sääntö. ”Virallinen ohjeistus” ei ole laki, mutta tarkastajat odottavat sitä. ”Chef Hygiene oletusarvo” on arvo, jota sovellus tarkistaa, vaikka mikään sääntö ei antaisi numeroa.

Lämpötilat

  • Virallinen ohjeistusFridge: 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.
  • Virallinen ohjeistusFreezer: −18°C (guidance). Quick-frozen food may rise briefly to −15°C (LIVSFS 2006:12, § 5).
  • Virallinen ohjeistusCooking: 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.
  • LakiFish 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).
  • Virallinen ohjeistusHot 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).
  • Virallinen ohjeistusCooling: from 60°C to 8°C within 6 hours. Visita says to measure it every time and throw the food away if it fails.
  • Virallinen ohjeistusReheating: 70°C or hotter, as fast as possible (guidance).
  • Virallinen ohjeistusCold buffet: under 8°C, or 2 hours at most, then throw the food away (Visita).
  • Virallinen ohjeistusDeliveries: accept chilled food at the product’s own temperature, so 8°C for ordinary chilled food. Reject frozen food above −15°C (Visita).

Henkilöstö, koulutus ja terveys

  • LakiThere 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).
  • Virallinen ohjeistusVisita advises you to review each person’s training need at least once a year.
  • LakiStaff 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).
  • Virallinen ohjeistusNo 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.

Allergeenit

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

Paloturvallisuustarkastukset

  • Virallinen ohjeistusFire 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).
  • LakiKitchen 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 §).
  • Virallinen ohjeistusGas: 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.
  • LakiElectrics: the holder needs its own documented, risk-based routine. There is no fixed interval (Elsäkerhetslag; ELSÄK-FS 2022:3).

Ennätykset

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

Viralliset lähteet

Checked

Tämä sivu on yleistä tietoa, ei oikeudellista neuvontaa. Tarkista asia paikallisilta viranomaisilta.

Ruotsi: Chef Hygiene sovellus

Sovellus lataa nämä keittiösi säännöt, tarkistaa tietosi niitä vasten ja säilyttää todisteet tarkastajalle.

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