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

Chef Hygiene
मेनू

डेनमार्क: रेस्तरां और टेकअवे के लिए

खाद्य निरीक्षण के लिए तैयार। हर दिन।

Chef Hygiene follows the Danish hygiene order (BEK 1331/2025) and the hygiene guide VEJ 9700/2025 of the Danish Veterinary and Food Authority (Fødevarestyrelsen), which inspects and publishes the Smiley result.

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

डेनमार्क: खाद्य स्वच्छता नियम

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

निरीक्षण निकाय
Danish Veterinary and Food Authority (Fødevarestyrelsen)
सार्वजनिक रेटिंग
हाँ
ऐप में उपलब्ध भाषाएँ
Dansk, English

आपका निरीक्षण

One national authority inspects: Fødevarestyrelsen (the Danish Veterinary and Food Authority), part of the Ministry of Business. It works through three food units: East, South and North. The inspector checks your self-check (egenkontrol), the premises and your papers.

Visits are unannounced. Most restaurants and cafés get sample-based control chosen by a risk model, with no fixed rhythm: firms with problems get more visits. The inspector can take samples and photos and hold back food. Sanctions are a warning, an order, a ban, an administrative fine, a police report or loss of approval. After a warning you pay for 1 follow-up visit, and after an order, ban or fine for 2.

स्वच्छता रेटिंग

Yes: the public Smiley scheme (BEK 1225/2024). A glad smiley means no remarks. A smiley with a straight mouth means a warning, order or ban. A sad smiley means a fine, a police report or loss of approval. The smiley sign must hang at every public entrance, and the last 4 results are on findsmiley.dk.

“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

  • कानूनFridge: the air must be 5°C or colder for cooked and cooled dishes, minced meat, meat preparations, fresh poultry, food with cream and milk products (BEK 1331/2025, § 25 and annex 3).
  • कानूनOther chilled limits in the order: 10°C for mayonnaise salads with pH above 4,5 and for fish semi-preserves, and 12°C for eggs. If the label says colder, follow the label.
  • कानूनFresh fish and cooked shellfish: keep them on ice or at 2°C at most (EU Regulation 853/2004, which the authority applies to restaurants).
  • कानूनFreezer: −18°C or colder for deep-frozen food (BEK 1194/2005, § 5). A short rise of up to 3°C is allowed during local delivery.
  • कानूनCooking and reheating: 75°C in the whole food needs no extra documentation (BEK 1331/2025, § 26). A lower temperature needs your own proof that it is safe.
  • आधिकारिक मार्गदर्शनFish: the hygiene guide accepts 60°C in the centre for at least 1 minute.
  • कानूनHot holding: at least 56°C everywhere in the food, with no time limit (BEK 1331/2025, § 29). This has been the rule since 1 January 2026. The old limit was 65°C.
  • आधिकारिक मार्गदर्शनCooling: from 56°C to 10°C within 4 hours, then into the fridge at 5°C (hygiene guide VEJ 9700/2025). The law only says as fast as possible.
  • आधिकारिक मार्गदर्शनChilled food taken out of the fridge for preparing, plating or a buffet: 3 hours at most in all. Leftovers are normally thrown away (hygiene guide).

कर्मचारी, प्रशिक्षण और स्वास्थ्य

  • आधिकारिक मार्गदर्शनThere is no food hygiene certificate, no set hours and no renewal. Staff must be instructed or trained in food handling and personal hygiene. Training by a colleague is often enough (hygiene guide VEJ 9700/2025, chapter 23).
  • आधिकारिक मार्गदर्शनWhoever builds the self-check must be trained in HACCP (a food safety system), in proportion to the size of the business. The firm chooses who and which course.
  • कानूनStaff with an illness food can carry (vomiting, diarrhoea, skin or throat infection) may not handle food or enter food areas. They must tell the manager.
  • आधिकारिक मार्गदर्शनA person should come back at least 48 hours after the symptoms stop. There is no health check or health certificate.

एलर्जी कारक

  • कानूनThe 14 EU allergens must be declared. For food that is not prepacked, the information can be written or given by staff in words (BEK 1355/2015, § 13).
  • कानूनIf the allergens are not written on the menu or by the food, a visible sign must say that allergen information is available from staff on request. For online orders, the notice also goes on the website.
  • कानूनYou need no sign if staff ask every customer about allergies first. You must be able to show what each dish contains, including sauces and spice mixes.

अग्नि सुरक्षा जांच

  • आधिकारिक मार्गदर्शनFire extinguishers: a check every year by a competent person, with a label showing year, month and signature. A pressure test is needed every 5 years, and every 10 years for CO2 extinguishers (building regulation BR18 guide, chapter 7).
  • आधिकारिक मार्गदर्शनKitchen: at least 1 suitable extinguisher, a fire blanket where you fry (checked every year), and a fat extinguisher of type 75 F or higher no more than 30 m away.
  • कानूनFire inspection (brandsyn) by the municipal rescue service is free. It is every year for rooms for more than 150 people, and every 2 years for 51 to 150 people only if the municipality decides (BEK 2341/2021).
  • कानूनElectrics: in a restaurant for more than 150 people, an authorised electrician checks the installation every 24 months. The certificate must be shown to guests (BEK 1119/2019).
  • कानूनGas: a kitchen is class 6 (large kitchen). You need a written operation and maintenance plan that sets how often it is checked (BEK 247/2018). Gas cooking appliances may only run while the extraction runs.

अभिलेख

  • कानूनYour self-check (egenkontrol) is based on HACCP: a written risk analysis and a written programme for the critical points. Good working practices can be given in words. All must be at the premises, on paper or digital (EU Regulation 852/2004, article 5).
  • आधिकारिक मार्गदर्शनTraceability records (supplier, goods, date, quantity, such as invoices or delivery notes) are always needed. Keep them 5 years as a starting point.
  • आधिकारिक मार्गदर्शनKeep self-check records for a suitable period. The guidance gives no number of months. Review the self-check once a year as a rule.

आधिकारिक सूत्रों

Checked

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

डेनमार्क: खाद्य स्वच्छता मार्गदर्शिकाएँ

डेनमार्क: 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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