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Chef Hygiene
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Tsjechië: voor restaurants en afhaalrestaurants

Klaar voor de voedselinspectie. Elke dag.

Chef Hygiene follows the Czech Food Act (110/1997), the catering decree 121/2023 and the guidance hosted by SZPI, which inspects almost all restaurants and cafés.

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14 dagen gratis · één prijs per locatie · geen contract

De Chef Hygiene-app op een computer: het startscherm van een keuken met de dagelijkse controles.De Chef Hygiene-app op een telefoon: het startscherm van een keuken met de dagelijkse controles.

Tsjechië: regels voor voedselhygiëne

De regels op deze pagina zijn voorlopig in het Engels. Ze zullen in uw taal worden vertaald.

Inspectie-instantie
Czech Agriculture and Food Inspection Authority (Státní zemědělská a potravinářská inspekce, SZPI)
Publieke beoordeling
Nee
Talen in de app
Čeština, English

Uw inspectie

SZPI (the Czech Agriculture and Food Inspection Authority, under the Ministry of Agriculture) inspects all open catering since 1 January 2025: restaurants, cafés, fast food, pubs, bars and delivery. The regional hygiene stations (KHS) keep only hospital, care, school and prison catering and children’s camps.

A visit can start with no notice: it begins when the inspector shows the authorisation on the spot. On the spot the inspector can order faults to be fixed, ban the use of the premises (closure) and have unsafe food destroyed. A failed re-check is paid by the operator. Fines go up to CZK 1, 3, 10 or 50 million, depending on the offence group (Food Act, § 17f).

Hygiënebeoordeling

There is no public rating, sticker or duty to show a result at the door. SZPI’s site potravinynapranyri.cz only lists premises it has closed (zákaz užívání prostor).

“Wet” is een bindende regel. “Officiële richtlijnen” zijn geen wet, maar inspecteurs verwachten ze wel. “Chef Hygiene standaardwaarde” is een waarde die de app controleert wanneer er geen regel is die een getal voorschrijft.

Temperaturen

  • WetChilled dishes: 0 to 4°C (decree 121/2023, § 3). Cold cakes and delicatessen dishes may be kept at 8°C at most.
  • Officiële richtlijnenRaw meat limits at delivery, as in EU Regulation 853/2004: poultry 4°C, other meat 7°C, offal 3°C, mince 0 to 2°C. Fresh fish on melting ice (SZPI guidance).
  • WetFrozen dishes: −18°C or colder (decree 121/2023, § 3).
  • Officiële richtlijnenCooking: 75°C in the core for 5 minutes (SZPI handbook, an old guide).
  • WetHot dishes: at least 60°C until served, within the serve-by time you set in your HACCP plan. After that time the food must not be stored, reheated, cooled or frozen (decree 121/2023, § 3; decree 137/2004, § 25).
  • Officiële richtlijnenCooling: from 60°C to 10°C within 2 hours, then 4°C at once (guidance). The law says as fast as possible.
  • Chef Hygiene standaardReheating: the SZPI handbook says 70°C in all parts within 60 minutes. The Codex code says 75°C in the centre within 1 hour. Chef Hygiene checks against 75°C.
  • WetFrying: oil at 180°C at most, and chips below 175°C. Throw away oil with signs of breakdown, such as polar compounds over 25 % or a burnt smell (decree 121/2023).
  • Officiële richtlijnenHot food sent out: 60°C at hand-over, delivered within 1 hour, and 2 hours at most. Label it with the hour it should be eaten (guidance; Food Act labelling duty).

Personeel, opleiding en gezondheid

  • WetThere is no food hygiene certificate, set hours or renewal for kitchen staff. Anyone in contact with food needs the knowledge to protect public health (Act 258/2000, § 19). The hygiene authority may test them.
  • WetIf the authority tests someone and finds the knowledge missing, that person may not work until passing an oral exam.
  • WetThe health card (zdravotní průkaz) ended on 1 July 2023. Medical checks are needed only where a decree or the authority orders them.
  • WetStaff with a disease food can carry, infected wounds, skin infections or diarrhoea must not handle food and must report it at once (EU Regulation 852/2004, annex II chapter VIII).

Allergenen

  • WetThe 14 EU allergens must always be given in writing for food that is not prepacked. Speaking alone is not enough (Food Act, § 9a; decree 417/2016, § 7).
  • WetThere are four written ways: allergens in the dish description, number or letter codes explained in the menu, a screen, or the notice “Informaci o výskytu konkrétních alergenů v pokrmu žádejte u obsluhy.” followed by staff giving the exact allergens.
  • WetGuests must also see the dish name and the portion size. For online or phone orders, give the allergen information before the order is completed and again at delivery. It must be in Czech.

Brandveiligheidscontroles

  • WetFire extinguishers: a check every 12 months and after use. A pressure test is needed every 3 years for water and foam, and every 5 years for the others (decree 246/2001, § 9).
  • WetPreventive fire inspection: every 12 months, or every 6 months at elevated risk, written in the fire book (decree 246/2001, § 13).
  • WetGas: a check every 12 months and a revision by a revision technician every 36 months. Keep the papers 10 years (Government Regulation 191/2022, § 19).
  • WetElectrics: a revision by a revision technician. The term is 24 months if the building allows over 200 people, and 12 months for wet rooms (Government Regulation 190/2022).

Records

  • WetHACCP is required (EU Regulation 852/2004, article 5). Critical points are recorded in writing or electronically (decree 137/2004, § 38).
  • WetKeep monitoring records, limit breaches and corrective actions for 14 days from the production date of the dish.
  • WetKeep records of system changes and verification results for 1 year (decree 137/2004, § 38).

Officiële bronnen

Checked

Deze pagina bevat algemene informatie en is geen juridisch advies. Neem contact op met uw lokale overheid.

Tsjechië: de Chef Hygiene-app

De app laadt deze regels voor uw keuken in, controleert uw administratie aan de hand daarvan en bewaart het bewijs voor de inspecteur.

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