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Chef Hygiene
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Lussemburgo: per ristoranti e takeaway

Pronti per l’ispezione alimentare. Ogni giorno.

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.

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Lussemburgo: norme di igiene alimentare

Le regole presenti in questa pagina sono al momento in inglese. Verranno tradotte nella tua lingua.

organismo di ispezione
Luxembourg Veterinary and Food Administration (Administration luxembourgeoise vétérinaire et alimentaire, ALVA)
Valutazione pubblica
NO
Lingue nell’app
Français, Deutsch, English

La tua ispezione

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).

Valutazione igienica

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.

“Legge” è una norma vincolante. “Linee guida ufficiali” non sono legge, ma gli ispettori se le aspettano. “Chef Hygiene predefinito” è un valore che l’app controlla quando nessuna norma fornisce un numero.

Temperature

  • Linee guida ufficialiNo 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).
  • Linee guida ufficialiHORESCA 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.
  • LeggeFrozen 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.
  • Linee guida ufficialiHORESCA guide: keep hot food at 65°C or more, for 3 hours at most. ALVA’s sheet counts a fault below 63°C.
  • Linee guida ufficialiHORESCA guide: cool cooked food to below 10°C in the core within 2 hours, then to 4°C.
  • Linee guida ufficialiHORESCA 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 predefinitoThe HORESCA guide gives no cooking number. Chef Hygiene checks cooking against 75°C at once, or 70°C for 2 minutes.
  • Linee guida ufficialiHORESCA 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).
  • Linee guida ufficialiALVA’s sheet: frying oil below 175°C. Above 180°C is a fault.

Personale, formazione e salute

  • LeggeFood 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.
  • LeggeTo 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.
  • LeggeStaff 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.
  • LeggeStaff 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 predefinitoThe rules set no fixed time off after symptoms. Chef Hygiene advises 48 hours.

Allergeni

  • LeggeThe 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.
  • LeggeGive 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.
  • LeggeFor takeaway and delivery, give allergen information before the order and again at delivery. Keep it the same on paper and on your website.
  • LeggeNot 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).

Controlli di sicurezza antincendio

  • LeggeRestaurants 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.
  • LeggeUnder 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.
  • LeggeKitchen 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.
  • LeggeGas 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.

Registri

  • LeggeHACCP is required (Regulation 852/2004, Art. 5). A restaurant may follow the HORESCA guide instead of writing a full plan of its own.
  • Linee guida ufficialiHORESCA 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.
  • Linee guida ufficialiALVA’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.

Fonti ufficiali

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Questa pagina fornisce informazioni di carattere generale e non costituisce consulenza legale. Si prega di contattare le autorità locali competenti.

Lussemburgo: l'app Chef Hygiene.

L’app carica queste regole per la tua cucina, verifica la conformità dei tuoi registri e conserva la documentazione per l’ispettore.

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