यह उत्पाद अब 50 देशों में उपलब्ध है, और प्रत्येक देश के अपने खाद्य स्वच्छता नियमों का पालन करता है।

Chef Hygiene
मेनू

बेल्जियम: रेस्तरां और टेकअवे के लिए

खाद्य निरीक्षण के लिए तैयार। हर दिन।

In Belgium, Chef Hygiene follows the royal decree of 13 July 2014 on food hygiene, the FAVV guides G-023 and G-044 and EU rules, and the FAVV inspects restaurants and publishes a Food Hygiene Rating.

जल्द आ रहा हैऐप स्टोरइसे चालू करोगूगल प्लेइसे यहां से प्राप्त करेंविंडोज़खोलेंवेब अप्प

14 दिन निःशुल्क · प्रति साइट एक ही कीमत · कोई अनुबंध नहीं

कंप्यूटर पर Chef Hygiene ऐप: रसोई की होम स्क्रीन जिसमें दैनिक जाँचें शामिल हैंफोन पर Chef Hygiene ऐप: रसोई की होम स्क्रीन जिसमें दैनिक जांच शामिल हैं

बेल्जियम: खाद्य स्वच्छता नियम

इस पृष्ठ पर नियम फिलहाल अंग्रेजी में हैं। इन्हें आपकी भाषा में अनुवादित किया जाएगा।

निरीक्षण निकाय
Federal Agency for the Safety of the Food Chain (Federaal Agentschap voor de Veiligheid van de Voedselketen, FAVV; Agence fédérale pour la Sécurité de la Chaîne alimentaire, AFSCA)
सार्वजनिक रेटिंग
हाँ
ऐप में उपलब्ध भाषाएँ
Nederlands, Français, English

आपका निरीक्षण

One federal agency, the FAVV (AFSCA in French), inspects food businesses in the whole country through its provincial control units. It works in Dutch, French, German and English.

Inspections follow risk, and the FAVV sets a frequency for each activity. An unfavourable result can bring a warning or an official report (proces-verbaal), then a re-inspection. If public health is at serious risk, the FAVV can order temporary closure. Non-compliant food is seized.

स्वच्छता रेटिंग

Yes. The Food Hygiene Rating (fhr.favv-afsca.be, website and app, since 4 November 2025) has six classes from Excellent to To be improved, plus No recent inspection. It uses a Smiley and blue forks. You do not have to display your result, but you must display the FAVV authorisation poster, visible from outside.

“कानून” एक बाध्यकारी नियम है। “आधिकारिक मार्गदर्शन” कानून नहीं है, लेकिन निरीक्षक इसकी अपेक्षा करते हैं। “Chef Hygiene डिफ़ॉल्ट” एक ऐसा मान है जिसकी जाँच ऐप द्वारा की जाती है जहाँ कोई नियम संख्या नहीं देता है।

तापमान

  • कानूनChilled red meat, meat products, potato, vegetable, rice and pasta dishes, dairy and cream desserts: 7°C or colder (royal decree of 13 July 2014, Annex IV).
  • कानूनChilled raw poultry, offal, minced meat, meat preparations and processed fish: 4°C or colder. A mixed dish follows its strictest ingredient. Chef Hygiene aims for 4°C.
  • कानूनFresh fish: near melting ice, at most 4°C. A short rise of up to 3°C while handling is allowed for other food, never for fresh fish.
  • कानूनFrozen food: −18°C or colder, with a short rise to −15°C allowed (art. 22/1).
  • कानूनHot food kept hot: 60°C or hotter (art. 23 §1). Guide G-044: food at 55 to 60°C must be reheated at once, and food below 55°C is thrown away.
  • कानूनCooling: from 60°C to 10°C within 2 hours at most (art. 23 §2).
  • कानूनReheating: as quickly as possible to 60°C or hotter (art. 23 §1). Guide G-023: from 10°C to 60°C in under 1 hour, and eat it the same day.
  • आधिकारिक मार्गदर्शनBelgian law sets no core cooking temperature. Guide G-023 says “well heated” means at least 2 minutes at 70°C in the centre.
  • आधिकारिक मार्गदर्शनCooled dishes are kept 3 to 4 days at most, labelled with the dish, the cooling date and the use-by date (G-023).

कर्मचारी, प्रशिक्षण और स्वास्थ्य

  • कानूनBelgian law sets no food hygiene certificate, number of hours or renewal. Staff must be supervised and trained to suit their work (EU Regulation 852/2004, Annex II, Chapter XII).
  • आधिकारिक मार्गदर्शनThe FAVV checklist for hospitality asks for at least a short training when someone is hired and a regular reminder, and you must be able to prove it. Keep a training log.
  • कानूनThe medical certificate for food handlers was abolished on 11 August 2018.
  • आधिकारिक मार्गदर्शनStaff who are ill or carry germs that can contaminate food, such as gastro-enteritis or diarrhoea, must tell the person in charge. Measures follow a medical examination (G-044). Cuts are dressed at once.

एलर्जी कारक

  • कानूनThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs (Regulation 1169/2011).
  • कानूनFor food that is not prepacked, written information is the rule (royal decree of 17 July 2014, art. 3). Show it on paper or a screen where the food is sold, easy to read before buying.
  • कानूनSpoken information is allowed only if it is given at once and free of charge. A written procedure must exist at the point of sale, and staff must be trained on it.
  • कानूनYou must always show a clear written notice that says where to find or ask for allergen information and that recipes can change.

अग्नि सुरक्षा जांच

  • कानूनFire extinguishers and other fire equipment: checked at least once a year (Codex over het welzijn op het werk, art. III.3-22 §1). Keep the dates and findings.
  • कानूनEvacuation drill for staff: at least once a year (Codex, art. III.3-26 §2).
  • कानूनLow-voltage electrical installations are inspected every 5 years by an accredited inspection body (AREI/RGIE).
  • कानूनGas, heating and electrical installations must be checked periodically (Codex, art. III.3-22 §2). There is no national interval for gas. The town or fire zone sets it.
  • आधिकारिक मार्गदर्शनHood and ducts have no national cleaning interval. In Brussels, operators must have them cleaned regularly by a specialist firm and be able to prove it.

अभिलेख

  • कानूनEvery food business except primary production needs a self-check system (autocontrole) based on HACCP principles and good hygiene practice (Royal Decree of 14 November 2003).
  • आधिकारिक मार्गदर्शनSmall businesses can use the relaxations in the FAVV guide G-044 (version 2, 25 October 2024) or the hospitality guide G-023.
  • आधिकारिक मार्गदर्शनCheck fridges and freezers every day and write the temperatures down. Every cold unit needs a thermometer accurate to 1°C (art. 21).
  • आधिकारिक मार्गदर्शनKeep self-check records 6 months after the product’s shelf life with the relaxations, or 2 years otherwise. Keep traceability records 2 years (G-044).

आधिकारिक सूत्रों

Checked

यह पृष्ठ सामान्य जानकारी के लिए है, कानूनी सलाह के लिए नहीं। अपने स्थानीय प्राधिकरण से संपर्क करें।

बेल्जियम: खाद्य स्वच्छता मार्गदर्शिकाएँ

बेल्जियम: Chef Hygiene ऐप

यह ऐप आपकी रसोई के लिए इन नियमों को लोड करता है, आपके रिकॉर्ड की उनसे तुलना करता है और निरीक्षक के लिए सबूत रखता है।

जल्द आ रहा हैऐप स्टोरइसे चालू करोगूगल प्लेइसे यहां से प्राप्त करेंविंडोज़खोलेंवेब अप्प

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