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Chef Hygiene
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Dánia: éttermekben és elvitelre

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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.

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Dánia: élelmiszer-higiéniai szabályok

Az ezen az oldalon található szabályok egyelőre angolul vannak. Lefordítjuk őket a nyelvedre.

Ellenőrző szerv
Danish Veterinary and Food Authority (Fødevarestyrelsen)
Nyilvános értékelés
Igen
Nyelvek az alkalmazásban
Dansk, English

Az Ön ellenőrzése

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.

Higiéniai besorolás

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.

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

  • TörvényFridge: 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).
  • TörvényOther 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.
  • TörvényFresh fish and cooked shellfish: keep them on ice or at 2°C at most (EU Regulation 853/2004, which the authority applies to restaurants).
  • TörvényFreezer: −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.
  • TörvényCooking 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.
  • Hivatalos útmutatóFish: the hygiene guide accepts 60°C in the centre for at least 1 minute.
  • TörvényHot 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.
  • Hivatalos útmutatóCooling: 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.
  • Hivatalos útmutatóChilled 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).

Személyzet, képzés és egészség

  • Hivatalos útmutatóThere 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).
  • Hivatalos útmutatóWhoever 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.
  • TörvényStaff 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.
  • Hivatalos útmutatóA person should come back at least 48 hours after the symptoms stop. There is no health check or health certificate.

Allergének

  • TörvényThe 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).
  • TörvényIf 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.
  • TörvényYou 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.

Tűzvédelmi ellenőrzések

  • Hivatalos útmutatóFire 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).
  • Hivatalos útmutatóKitchen: 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.
  • TörvényFire 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).
  • TörvényElectrics: 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).
  • TörvényGas: 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.

Rekordok

  • TörvényYour 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).
  • Hivatalos útmutatóTraceability records (supplier, goods, date, quantity, such as invoices or delivery notes) are always needed. Keep them 5 years as a starting point.
  • Hivatalos útmutatóKeep self-check records for a suitable period. The guidance gives no number of months. Review the self-check once a year as a rule.

Hivatalos források

Checked

Ez az oldal általános információkat tartalmaz, nem jogi tanácsot. Érdeklődjön a helyi önkormányzatnál.

Dánia: 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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