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Chef Hygiene
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Svájc: éttermekben és elvitelre

Készen áll az élelmiszer-ellenőrzésre. Minden nap.

In Switzerland the app follows the federal Food Act (LMG) and the hygiene ordinance (HyV) and the GVG restaurant guide approved by the BLV; the cantons inspect, and there is no national rating.

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Svájc: élelmiszer-higiéniai szabályok

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Ellenőrző szerv
Cantonal food control (Kantonschemiker/in, Kantonales Laboratorium), supervised by the Federal Food Safety and Veterinary Office (BLV)
Nyilvános értékelés
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Az Ön ellenőrzése

The 26 cantons inspect. Each has a cantonal chemist (Kantonschemiker/in) with food inspectors. The federal office BLV supervises the cantons and approves sector guides, but it does not inspect restaurants. The same federal rules apply in every canton.

Controls are risk-based and unannounced. A restaurant with its own kitchen gets a basic control at least every 2 years. After a visit the inspector gives a written result and can order repairs, ban rooms, equipment or a process, or close the business at once if health is in serious danger. Fees apply only after a formal finding (Beanstandung), a repeat fault or a follow-up visit, at most CHF 4,000 per inspection. Fines can reach CHF 40,000. You can object within 10 days (Einsprache) and appeal within 30 days (Beschwerde).

Higiéniai besorolás

There is no national rating. Control reports and risk classes are not public (LMG Art. 24). Only canton Zug has an official quality certificate («sehr gut», «gut», «genügend», «ungenügend»), and showing it is voluntary.

A „törvény” kötelező érvényű szabály. A „hivatalos útmutató” nem törvény, de az ellenőrök elvárják. Az „Chef Hygiene alapértelmezett” egy olyan érték, amelyet az alkalmazás ellenőrz, ahol egyetlen szabály sem ad meg számot.

Hőmérsékletek

  • Hivatalos útmutatóSwiss law sets no general fridge number: keep the cold chain unbroken (HyV Art. 24). The GVG guide says perishable food at 5°C at most, egg products at 4°C, and the maker’s own maximum comes first.
  • TörvényFresh and thawed raw fish, and cooked chilled crustaceans and molluscs, must be at melting ice, 2°C at most (HyV Art. 44). Mince must be chilled to 2°C or frozen (HyV Art. 29 and 31).
  • TörvényFrozen food must be at −18°C or colder. The surface must never be above −15°C (HyV Art. 25).
  • Hivatalos útmutatóGVG guide: cook and reheat to a core temperature of 70°C or more, held for at least 2 minutes. Pink meat is a known exception.
  • Hivatalos útmutatóGVG guide: keep hot food at a core temperature of 65°C or more, for 3 hours at most. Spot-check it and write it down. Law only says to use temperatures that prevent growth (HyV Art. 27).
  • Hivatalos útmutatóGVG guide: cool actively from 65°C to below 5°C within 90 minutes. The law says only “as fast as possible” (HyV Art. 27).
  • Hivatalos útmutatóGVG guide: a break in the cold chain should last 30 minutes at most. Chilled food that was offered unchilled is thrown away.
  • Hivatalos útmutatóGVG guide: thaw in the fridge, in a sealed bag under cold running water, or in a thawing device. Label the thaw date, use within 48 hours (delicate food 24 hours) and never refreeze.
  • Hivatalos útmutatóGVG guide: frying oil at 175°C at most, with polar compounds at 27 % at most.

Személyzet, képzés és egészség

  • TörvényFood handlers must be supervised and instructed or trained for their job. Whoever runs the HACCP system must be trained in HACCP (HyV Art. 22). Federal law sets no certificate, hours or renewal.
  • Hivatalos útmutatóGVG guide: write down the training. In a small business, oral instruction plus a signed attendance list is enough.
  • TörvénySeveral cantons ask the restaurant manager for a hospitality certificate (Wirtepatent). In 2018 this applied in BE, FR, GE, TI, VD, VS, AG, BL, BS, JU, SO, TG, AI, LU, NW, OW and SH. Check the rule of your canton.
  • TörvényNobody with an acute foodborne illness may work with food. Carriers and people with infected wounds or skin lesions may work only with hygiene measures that rule out contamination. Staff must tell the responsible person at once (HyV Art. 21). Law and the GVG set no fixed time off and no medical certificate.
  • TörvényIf several people are ill at once, report it to the canton (HyV Art. 21).
  • Chef Hygiene alapértelmezettChef Hygiene advises 48 hours away from food work after sickness symptoms stop.

Allergének

  • TörvényThe 14 allergens are the same as in the EU (LIV Annex 6). Loose food needs the same information as prepacked food (LGV Art. 39).
  • TörvényYou may give allergen information orally only if a clearly visible written notice says so, and staff have the details in writing or an expert can answer at once (LIV Art. 5). A menu or poster also works.
  • TörvényThe origin country of meat and fish must always be given in writing. A “may contain traces” notice is not needed for loose food (LGV Art. 39, LIV Art. 5).
  • Hivatalos útmutatóGVG guide: written allergen marking is voluntary. If you use codes, use the GVG numbering from 1 (gluten) to 14 (molluscs).

Tűzvédelmi ellenőrzések

  • TörvényElectrical installations in restaurants and small food places (under 1,200 m², up to 300 people) must be checked every 5 years by an independent control body. The grid operator writes to you 6 months before (NIV Annex 2.3.8–2.3.9).
  • Hivatalos útmutatóVKF fire protection rules, enforced by the cantons: check extinguishers yourself and service them as the maker says. Record delivery, refill and service dates. No national interval is set. Chef Hygiene suggests a service every 24 months.
  • Hivatalos útmutatóVKF rules for kitchens: keep extraction systems clean so there is no fire risk, and fit grease filters. No cleaning interval is set. Never heat oil or fat unattended. Keep no gas bottles in basements.
  • Hivatalos útmutatóVKF rules for emergency lights: check them at least twice a year, or yearly with a status display, and keep a control book (Kontrollbuch).
  • Hivatalos útmutatóSince 1 April 2026 no fireworks of any class are allowed in publicly accessible rooms such as restaurants and bars (VKF rule 26-15).

Rekordok

  • TörvényEvery food business must run a self-check (Selbstkontrolle): good hygiene practice, HACCP principles scaled to risk and size, traceability and documentation. A business with up to 9 staff may reduce the documentation (LGV Art. 85).
  • Hivatalos útmutatóGVG guide for small businesses: look at fridge and freezer thermometers daily and write them down weekly or when a value is out of range. Keep signed delivery notes with the temperature check, a cleaning plan, pest checks and proof of training.
  • Hivatalos útmutatóGVG guide: keep delivery documents for at least 1 year or until the next inspection. Traceability data must be kept until the food is likely eaten (LGV Art. 83).

Hivatalos források

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Svájc: a Chef Hygiene alkalmazás

Az alkalmazás betölti ezeket a szabályokat a konyhádra vonatkozóan, ellenőrzi a nyilvántartásaidat, és bizonyítékot tárol az ellenőr számára.

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