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Chef Hygiene
Matseðill

Ungverjaland: fyrir veitingastaði og meðlæti

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

In Hungary the app follows the EU hygiene rules, Decree 62/2011 (VM) and Nébih’s catering hygiene guide; county and district government offices inspect, directed by NKFH.

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14 dagar ókeypis · eitt verð á síðu · enginn samningur

Chef Hygiene appið í tölvu: heimaskjár eldhússins með daglegum eftirliti.Chef Hygiene appið í símanum: heimaskjár eldhússins með daglegum eftirliti.

Ungverjaland: reglur um hollustuhætti matvæla

Reglurnar á þessari síðu eru á ensku í bili. Þær verða þýddar á þitt tungumál.

Skoðunaraðili
National Trade and Consumer Protection Authority (Nemzeti Kereskedelmi és Fogyasztóvédelmi Hatóság, NKFH)
Opinber einkunn
Nei
Tungumál í appinu
Magyar, English

Skoðun þín

The county (vármegyei) government offices and their district offices (járási hivatal) inspect restaurants on site. NKFH directs this food-trade control and plans the yearly programme. Nébih keeps the food business register (FELIR), the hygiene guide and the list of risky firms.

Under the Food Chain Act (Éltv., Act 2008/XLVI) a fine starts at HUF 15,000. An on-the-spot fine is HUF 25,000 to 200,000. The authority can suspend a business for up to 1 year or ban it for up to 3 years, and a notice must hang on the premises meanwhile. The business pays for samples that fail. Fire, public-health, labour and tax offices also check premises.

Hreinlætismat

There is no rating or sticker for ordinary restaurants. Nébih has a voluntary quality rating from jeles (5, 90 to 100%) to elégtelen (1, under 60%), compulsory only for public canteens. Serious breaches are published by name on Nébih’s risky-firm list for 2 years.

„Lög“ eru bindandi regla. „Opinberar leiðbeiningar“ eru ekki lög, en eftirlitsmenn búast við þeim. „Chef Hygiene sjálfgefið gildi“ er gildi sem appið ber saman við þar sem engin regla gefur upp tölu.

Hitastig

  • Opinberar leiðbeiningarChilled prepared food: 0 to +5°C, covered. Nébih’s catering guide gives this; there is no legal fridge limit for restaurants.
  • Opinberar leiðbeiningarRaw goods in the fridge, at most: red meat 7°C, poultry 4°C, offal 3°C, minced meat 2°C. Fresh fish is kept near melting ice (Nébih’s guide).
  • LögfræðiYour own freezing: −18°C or colder, and never warmer in storage (Decree 62/2011 (VM), annex 3).
  • Opinberar leiðbeiningarCooking: 72°C in the core for 2 minutes, or 75°C at every point. Decree 62/2011 (VM) defines this “safe heat treatment” and requires it for public catering and food sent to events; Nébih’s guide uses it for restaurants.
  • Opinberar leiðbeiningarHot holding: +63°C or hotter. Without hot holding, serve within 3 hours of making. Food kept 3 hours at an uncertain temperature is thrown away (Nébih’s guide).
  • Opinberar leiðbeiningarCooling: start within 30 minutes of cooking and reach below +10°C within the next 90 minutes (2 hours in all). Then keep it at 0 to +5°C (Nébih’s guide).
  • Opinberar leiðbeiningarReheating: 72°C in the core for 2 minutes, or 75°C at every point, and only once (Nébih’s guide).
  • Opinberar leiðbeiningarChilled food on an unchilled buffet: 2 hours at most. Leftovers from service are never offered again (Nébih’s guide; Decree 62/2011 (VM) § 16).

Starfsfólk, þjálfun og heilsa

  • LögfræðiThere is no hygiene certificate and no set training hours. Each new worker must be trained within 1 month of starting, and the business documents it (Decree 68/2007).
  • LögfræðiEveryone who makes or sells food needs a medical exam before starting, a signed health statement and a health booklet. The exam is repeated every year (Decree 33/1998 (NM)).
  • LögfræðiNobody with a food-borne illness, infected wound, skin infection or diarrhoea may work with food. They must report it at once (EU Regulation 852/2004).
  • LögfræðiA responsible food-safety person must be able to act at once during all opening hours. Micro firms need this person on site within 2 hours (Éltv. § 22).
  • Opinberar leiðbeiningarA worker comes back after illness with a doctor’s note (Nébih’s guide and NKFH’s guide).

Ofnæmisvaldar

  • LögfræðiGuests must be told about the 14 EU allergens in food that is not prepacked, before they order and free of charge. This includes online orders (Decree 36/2014 (FM)).
  • LögfræðiWritten information is a sheet, menu or screen where the food is offered, with a sign that points guests to it.
  • LögfræðiOral information is allowed only if a trained responsible person is always present, a visible notice says guests can ask, and a written internal procedure names that person and shows allergen training.
  • LögfræðiThe information must be in Hungarian. If fresh meat was frozen before, you must say so.

Brunavarnaeftirlit

  • LögfræðiThe keeper checks each fire extinguisher at least every 3 months. A registered maintenance firm services it at the intervals in the OTSZ annex. Keep a fire-safety operating log (tűzvédelmi üzemeltetési napló) (OTSZ, Decree 54/2014 (BM) §§ 263–264).
  • LögfræðiA hot kitchen’s ventilation and odour extraction are cleaned at the maker’s interval, otherwise at least once a year, with written proof (OTSZ § 196).
  • LögfræðiThe electrical installation gets a fire-safety review at least every 6 years, or every 3 years if you store over 300 kg or 300 litres of highly flammable material (OTSZ § 277).
  • LögfræðiThe residual-current switch (RCD) is function-tested every 3 months. Hand tools and portable transformers are checked every year (Decree 10/2016 (NGM) § 19).

Skrár

  • LögfræðiHACCP-based procedures are required (EU Regulation 852/2004). Paper and digital records are both accepted.
  • LögfræðiKeep the self-check records at the premises for at least 2 years. Micro and small firms may use paper or electronic records; larger firms must use electronic ones (Decree 28/2017 (FM) § 4).
  • LögfræðiPublic canteens and kitchens making over 29 portions a day keep a recipe record with allergens for 90 days after the dish ends (Decree 62/2011 (VM)).
  • LögfræðiPublic and event catering over 29 portions a day keeps a 100 g sample of each dish for 72 hours at 0 to +5°C (Decree 62/2011 (VM)).

Opinberar heimildir

Checked

Þessi síða er almennar upplýsingar, ekki lögfræðiráðgjöf. Hafðu samband við sveitarfélagið þitt.

Ungverjaland: Chef Hygiene appið

Appið hleður þessum reglum inn fyrir eldhúsið þitt, ber saman skrár þínar við þær og geymir sönnunargögn fyrir skoðunarmanninn.

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