Disponible dès maintenant dans 50 pays, dans le respect des règles d’hygiène alimentaire en vigueur dans chaque pays.

Chef Hygiene
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Tchéquie : pour les restaurants et les plats à emporter

Prêt pour l’inspection sanitaire. Tous les jours.

Chef Hygiene follows the Czech Food Act (110/1997), the catering decree 121/2023 and the guidance hosted by SZPI, which inspects almost all restaurants and cafés.

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Tchéquie : règles d'hygiène alimentaire

Le règlement de cette page est pour l’instant en anglais. Il sera traduit dans votre langue.

organisme d’inspection
Czech Agriculture and Food Inspection Authority (Státní zemědělská a potravinářská inspekce, SZPI)
Évaluation publique
Non
Langues disponibles dans l’application
Čeština, English

Votre inspection

SZPI (the Czech Agriculture and Food Inspection Authority, under the Ministry of Agriculture) inspects all open catering since 1 January 2025: restaurants, cafés, fast food, pubs, bars and delivery. The regional hygiene stations (KHS) keep only hospital, care, school and prison catering and children’s camps.

A visit can start with no notice: it begins when the inspector shows the authorisation on the spot. On the spot the inspector can order faults to be fixed, ban the use of the premises (closure) and have unsafe food destroyed. A failed re-check is paid by the operator. Fines go up to CZK 1, 3, 10 or 50 million, depending on the offence group (Food Act, § 17f).

Note d’hygiène

There is no public rating, sticker or duty to show a result at the door. SZPI’s site potravinynapranyri.cz only lists premises it has closed (zákaz užívání prostor).

La « loi » désigne une règle contraignante. Les « recommandations officielles » ne constituent pas une loi, mais les inspecteurs s’y attendent. « Chef Hygiene valeur par défaut » est une valeur de référence utilisée par l’application lorsqu’aucune règle ne spécifie de valeur numérique.

Températures

  • LoiChilled dishes: 0 to 4°C (decree 121/2023, § 3). Cold cakes and delicatessen dishes may be kept at 8°C at most.
  • Orientations officiellesRaw meat limits at delivery, as in EU Regulation 853/2004: poultry 4°C, other meat 7°C, offal 3°C, mince 0 to 2°C. Fresh fish on melting ice (SZPI guidance).
  • LoiFrozen dishes: −18°C or colder (decree 121/2023, § 3).
  • Orientations officiellesCooking: 75°C in the core for 5 minutes (SZPI handbook, an old guide).
  • LoiHot dishes: at least 60°C until served, within the serve-by time you set in your HACCP plan. After that time the food must not be stored, reheated, cooled or frozen (decree 121/2023, § 3; decree 137/2004, § 25).
  • Orientations officiellesCooling: from 60°C to 10°C within 2 hours, then 4°C at once (guidance). The law says as fast as possible.
  • Chef Hygiene par défautReheating: the SZPI handbook says 70°C in all parts within 60 minutes. The Codex code says 75°C in the centre within 1 hour. Chef Hygiene checks against 75°C.
  • LoiFrying: oil at 180°C at most, and chips below 175°C. Throw away oil with signs of breakdown, such as polar compounds over 25 % or a burnt smell (decree 121/2023).
  • Orientations officiellesHot food sent out: 60°C at hand-over, delivered within 1 hour, and 2 hours at most. Label it with the hour it should be eaten (guidance; Food Act labelling duty).

Personnel, formation et santé

  • LoiThere is no food hygiene certificate, set hours or renewal for kitchen staff. Anyone in contact with food needs the knowledge to protect public health (Act 258/2000, § 19). The hygiene authority may test them.
  • LoiIf the authority tests someone and finds the knowledge missing, that person may not work until passing an oral exam.
  • LoiThe health card (zdravotní průkaz) ended on 1 July 2023. Medical checks are needed only where a decree or the authority orders them.
  • LoiStaff with a disease food can carry, infected wounds, skin infections or diarrhoea must not handle food and must report it at once (EU Regulation 852/2004, annex II chapter VIII).

Allergènes

  • LoiThe 14 EU allergens must always be given in writing for food that is not prepacked. Speaking alone is not enough (Food Act, § 9a; decree 417/2016, § 7).
  • LoiThere are four written ways: allergens in the dish description, number or letter codes explained in the menu, a screen, or the notice “Informaci o výskytu konkrétních alergenů v pokrmu žádejte u obsluhy.” followed by staff giving the exact allergens.
  • LoiGuests must also see the dish name and the portion size. For online or phone orders, give the allergen information before the order is completed and again at delivery. It must be in Czech.

Contrôles de sécurité incendie

  • LoiFire extinguishers: a check every 12 months and after use. A pressure test is needed every 3 years for water and foam, and every 5 years for the others (decree 246/2001, § 9).
  • LoiPreventive fire inspection: every 12 months, or every 6 months at elevated risk, written in the fire book (decree 246/2001, § 13).
  • LoiGas: a check every 12 months and a revision by a revision technician every 36 months. Keep the papers 10 years (Government Regulation 191/2022, § 19).
  • LoiElectrics: a revision by a revision technician. The term is 24 months if the building allows over 200 people, and 12 months for wet rooms (Government Regulation 190/2022).

Archives

  • LoiHACCP is required (EU Regulation 852/2004, article 5). Critical points are recorded in writing or electronically (decree 137/2004, § 38).
  • LoiKeep monitoring records, limit breaches and corrective actions for 14 days from the production date of the dish.
  • LoiKeep records of system changes and verification results for 1 year (decree 137/2004, § 38).

Sources officielles

Checked

Cette page contient des informations générales et ne constitue pas un avis juridique. Veuillez consulter les autorités locales compétentes.

Tchéquie : l'application Chef Hygiene

L’application charge ces règles pour votre cuisine, vérifie vos enregistrements par rapport à celles-ci et conserve les preuves pour l’inspecteur.

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