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

Chef Hygiene
मेनू

लग्ज़मबर्ग: रेस्तरां और टेकअवे के लिए

खाद्य निरीक्षण के लिए तैयार। हर दिन।

In Luxembourg the app follows the food control law of 2 April 2026, ALVA’s inspection sheets and the HORESCA hygiene guide; ALVA is the only inspector, and there is no public 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

लग्ज़मबर्ग: खाद्य स्वच्छता नियम

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

निरीक्षण निकाय
Luxembourg Veterinary and Food Administration (Administration luxembourgeoise vétérinaire et alimentaire, ALVA)
सार्वजनिक रेटिंग
नहीं
ऐप में उपलब्ध भाषाएँ
Français, Deutsch, English

आपका निरीक्षण

ALVA is the one national food inspection body, under the minister for Agriculture, Food and Viticulture. Its agents and customs (ADA) agents carry out hygiene checks in restaurants. There are no regional or local food inspectors.

Controls are risk-based, and ALVA publishes no fixed interval. Inspectors can read all records, including digital ones, take samples and buy food anonymously. The owner gets a written report with fixes and deadlines. ALVA can order emergency measures, withdraw the registration or close the business with seals. Administrative fines run from €250 to €10,000. Serious cases go to court (law of 2 April 2026).

स्वच्छता रेटिंग

Luxembourg has no public hygiene rating, no sticker and no duty to display results. ALVA publishes yearly summaries and the list of registered sites, not scores. Inspectors use ALVA’s checklist “Hygiène de base”, which scores each item as compliant, minor or major.

“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

  • आधिकारिक मार्गदर्शनNo Luxembourg law sets chilled, hot-holding, cooling or reheating temperatures for restaurants. The values below come from ALVA’s inspection sheet F-011 and the HORESCA guide (2022, validated by the minister).
  • आधिकारिक मार्गदर्शनHORESCA guide: fridges at 4°C at most. ALVA sheet F-011 limits for faults: 7°C for prepared food, 6°C for poultry, meat, egg products and cream, 5°C for offal, 4°C for minced meat and fresh fish. Chef Hygiene aims for 4°C and warns above 6°C.
  • कानूनFrozen food must be at −18°C or colder. Short rises of up to 3°C are allowed (RGD of 4 July 1988 on the food trade, Art. 4). ALVA’s sheet counts −15°C as a fault.
  • आधिकारिक मार्गदर्शनHORESCA guide: keep hot food at 65°C or more, for 3 hours at most. ALVA’s sheet counts a fault below 63°C.
  • आधिकारिक मार्गदर्शनHORESCA guide: cool cooked food to below 10°C in the core within 2 hours, then to 4°C.
  • आधिकारिक मार्गदर्शनHORESCA guide: reheat food to 65°C in the core within 1 hour. Avoid reheating in a bain-marie and do not keep leftovers.
  • Chef Hygiene डिफ़ॉल्टThe HORESCA guide gives no cooking number. Chef Hygiene checks cooking against 75°C at once, or 70°C for 2 minutes.
  • आधिकारिक मार्गदर्शनHORESCA guide for deliveries: refuse food at the wrong temperature. For display, a cold display case should be at 6°C and a cold buffet at 7°C (4°C for minced meat and raw fish).
  • आधिकारिक मार्गदर्शनALVA’s sheet: frying oil below 175°C. Above 180°C is a fault.

कर्मचारी, प्रशिक्षण और स्वास्थ्य

  • कानूनFood staff need instruction or training that fits their job (Regulation 852/2004, Annex II). Luxembourg sets no staff certificate, fixed hours or renewal. Keep attendance sheets as proof.
  • कानूनTo get the business licence (autorisation d’établissement) for a restaurant, the owner needs the HORECA access certificate from the House of Training (15 hours and a 3-hour exam, with a food hygiene module), or 1 year of proven experience.
  • कानूनStaff have an occupational health exam when hired: within 2 months of starting, or before starting for night work or risk posts (Labour Code L.326-1). The HORESCA guide says to keep the aptitude certificates for inspectors.
  • कानूनStaff with a gut or liver infection, hepatitis A, a cold or flu, a staph skin infection, a pus-filled wound or a contagious skin disease must stop handling food at once and tell the employer. They give a doctor’s note within 3 days (RGD of 4 July 1988 on the food trade, Art. 12).
  • Chef Hygiene डिफ़ॉल्टThe rules set no fixed time off after symptoms. Chef Hygiene advises 48 hours.

एलर्जी कारक

  • कानूनThe 14 EU allergens must be given in writing for food that is not prepacked, not only spoken (RGD of 25 August 2015). List them per dish, after a word containing “allergène”, also for drinks and the dish of the day.
  • कानूनGive the information without being asked, or show a written notice that a written list is available from staff. Write it in French, German or Luxembourgish. Other languages may be added.
  • कानूनFor takeaway and delivery, give allergen information before the order and again at delivery. Keep it the same on paper and on your website.
  • कानूनNot giving allergen information is a criminal offence: 8 days to 6 months in prison and/or €251 to €250,000 (law of 2 April 2026, Art. 16).

अग्नि सुरक्षा जांच

  • कानूनRestaurants for more than 50 people are class 2 classified establishments. The commune gives the permit and sets its own conditions. Where the permit imposes ITM-SST rules 1501.6 or 1502.5, extinguishers must be checked at least every 24 months.
  • कानूनUnder the same ITM-SST rules, safety installations (fire equipment, hood extinguishing, gas detectors, alarm, emergency lights) are checked every year, and electrical installations every 5 years. Hold an evacuation drill every year.
  • कानूनKitchen hoods need automatic extinguishing if the oil reserve is over 100 litres. With 50 to 100 litres, use two 6-litre class F extinguishers or an automatic system. Kitchens also need extinguishers and a fire blanket (ITM-SST 1505.3). No hood cleaning interval was found.
  • कानूनGas boilers, water heaters and stoves over 4 kW need a review every 4 years by an authorised firm (RGD of 27 February 2010). The fire service (CGDIS) advises servicing gas heaters before each winter.

अभिलेख

  • कानूनHACCP is required (Regulation 852/2004, Art. 5). A restaurant may follow the HORESCA guide instead of writing a full plan of its own.
  • आधिकारिक मार्गदर्शनHORESCA guide: write down fridge and freezer temperatures every day with the date, product and initials. Keep delivery notes, cleaning and pest plans, training proof and allergen information.
  • आधिकारिक मार्गदर्शनALVA’s traceability guide: keep supplier records for 5 years. For very perishable food or food sold straight to consumers, keep them at least 6 months after it was made.

आधिकारिक सूत्रों

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

लग्ज़मबर्ग: खाद्य स्वच्छता मार्गदर्शिकाएँ

लग्ज़मबर्ग: 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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