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Luxemburg: for restauranter og takeaway

Klar for matinspeksjon. Hver dag.

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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Luxemburg: regler for mathygiene

Reglene på denne siden er foreløpig på engelsk. De vil bli oversatt til ditt språk.

Inspeksjonsorgan
Luxembourg Veterinary and Food Administration (Administration luxembourgeoise vétérinaire et alimentaire, ALVA)
Offentlig vurdering
Ingen
Språk i appen
Français, Deutsch, English

Din inspeksjon

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).

Hygienevurdering

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.

«Lov» er en bindende regel. «Offisiell veiledning» er ikke lov, men inspektører forventer det. «Chef Hygiene standard» er en verdi appen sjekker mot der ingen regel oppgir et tall.

Temperaturer

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

Ansatte, opplæring og helse

  • LovFood 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.
  • LovTo 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.
  • LovStaff 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.
  • LovStaff 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 standardThe rules set no fixed time off after symptoms. Chef Hygiene advises 48 hours.

Allergener

  • LovThe 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.
  • LovGive 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.
  • LovFor takeaway and delivery, give allergen information before the order and again at delivery. Keep it the same on paper and on your website.
  • LovNot 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).

Brannsikkerhetskontroller

  • LovRestaurants 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.
  • LovUnder 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.
  • LovKitchen 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.
  • LovGas 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.

Records

  • LovHACCP is required (Regulation 852/2004, Art. 5). A restaurant may follow the HORESCA guide instead of writing a full plan of its own.
  • Offisiell veiledningHORESCA 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.
  • Offisiell veiledningALVA’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.

Offisielle kilder

Checked

Denne siden er generell informasjon, ikke juridisk rådgivning. Ta kontakt med din lokale kommune.

Luxemburg: Chef Hygiene-appen

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