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Chef Hygiene
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Griekenland: voor restaurants en afhaalrestaurants

Klaar voor de voedselinspectie. Elke dag.

In Greece the app follows the Ministry of Health ordinance Υ.Δ. 47829/2017 and the EFET hygiene guides; EFET and the regional public health services inspect, and there is no public rating.

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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.

Griekenland: regels voor voedselhygiëne

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

Inspectie-instantie
Hellenic Food Authority (Ενιαίος Φορέας Ελέγχου Τροφίμων, EFET)
Publieke beoordeling
Nee
Talen in de app
Ελληνικά, English

Uw inspectie

EFET, the Hellenic Food Authority (Ενιαίος Φορέας Ελέγχου Τροφίμων), works under the Ministry of Rural Development and Food. It checks raw materials, food preparation, premises, equipment, staff hygiene and the HACCP-based system. The regional public health services (υγειονομικές υπηρεσίες) also inspect restaurants under the Ministry of Health ordinance. The municipality (Δήμος) takes the notification to open a food business.

Inspections are risk-based: high-risk businesses come first. They can be unannounced or follow a complaint. The inspector suggests improvements and sets a date for a re-check. A risk to health or repeated non-compliance brings sanctions. The municipality closes a business on the health service’s proposal, and EFET’s Board ratifies EFET fines.

Hygiënebeoordeling

Greece has no public hygiene rating, score or sticker, and nothing has to be shown at the door. EFET publishes yearly statistics of its controls, not results for single restaurants.

“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

  • WetCooked food kept cold in retail self-service must be below 4°C (Υ.Δ. 47829/2017, art. 13). The ordinance sets no fridge number for restaurants.
  • Officiële richtlijnenEFET guidance: fridges at 1–5°C and chilled food at 5°C or colder. Chef Hygiene aims for 4°C and warns above 5°C. A colder label or product rule comes first.
  • Officiële richtlijnenEFET guidance: freezers at −18°C or colder. Never refreeze thawed food.
  • Officiële richtlijnenCook to 75°C in the centre, or 70°C for 2 minutes (EFET guidance).
  • WetHot holding equipment must keep the inside of the food above 60°C (Υ.Δ. 47829/2017, art. 11 and 13).
  • Officiële richtlijnenEFET guidance for food between 5°C and 60°C: up to 2 hours, serve or chill it. From 2 to 4 hours, serve it and never chill it. Over 4 hours, throw it away. This is allowed once only, during service.
  • Officiële richtlijnenEFET guidance for cooling cooked food: from 60°C to 21°C within 2 hours, then to 5°C within 2 more hours. Another table in the same guide says 60°C to 10°C within 2 hours.
  • Officiële richtlijnenEFET guidance for reheating: heat chilled food to over 75°C in the centre, once only, and serve it at once.
  • Officiële richtlijnenEFET guidance for deliveries: meat, mince, poultry and fish at 5°C or colder; eggs and live shellfish at 7°C or colder; frozen food at −18°C. Refuse food carried in the wrong conditions.

Personeel, opleiding en gezondheid

  • WetEvery food handler and cleaner needs EFET’s level 1 training certificate: a course of at least 8 hours and an EFET online exam (ΥΑ 110581/2025). The certificate is valid for 5 years. Old certificates stay valid until 6 May 2030.
  • WetStaff with a recognised degree that includes food hygiene are exempt from this training (ΥΑ 110581/2025).
  • WetEvery worker needs a health certificate (πιστοποιητικό υγείας): a doctor’s exam and a chest X-ray. Food handlers also need stool tests. It is valid for 5 years (Υ.Δ. 35797/2012).
  • WetStaff must tell their supervisor about stomach or gut illness, sore throat, cough, or discharge from the nose or eyes. They must stay out of food areas and come back only with a doctor’s note (Υ.Δ. 47829/2017, art. 8).
  • WetWounds, burns and skin infections must be covered with a brightly coloured waterproof dressing (Υ.Δ. 47829/2017, art. 8).
  • WetA restaurant needs a hand basin with hot and cold water, liquid soap and disposable towels, colour-coded knives and boards, and pedal bins (Υ.Δ. 47829/2017, art. 14).

Allergenen

  • WetGive information on the 14 EU allergens for food sold loose or served (Regulation 1169/2011, art. 44).
  • Officiële richtlijnenEFET circular 20303/2014: give the information in writing (menu, list or signs) or by speaking. The information must be in Greek. Other languages may be added.
  • Officiële richtlijnenEFET circular 20303/2014: spoken information is allowed only with all three of these. A visible sign says where to find the information or asks customers to ask staff. A paper or screen copy is on site. Trained staff give it free, before the sale.
  • Officiële richtlijnenEFET circular 20303/2014: for phone and online orders, tell the customer before ordering that the information is available. Update it at once when a recipe changes.

Brandveiligheidscontroles

  • WetFire extinguishers and fire equipment must be serviced at least once a year by a qualified technician, who signs the maintenance book (Fire Ordinance 12/2012). Keep the book on site.
  • WetA fire protection certificate (πιστοποιητικό ενεργητικής πυροπροστασίας) is needed only if the customer area is for over 150 people, LPG is used in customer areas, the shop is over 1,000 m², or over 200 kg of LPG cylinders are stored. It is valid for 5 years. Other restaurants keep a fire safety study and the maintenance book on site (Fire Service circular 48689/2025).
  • WetThe electrical installation must be re-inspected by a licensed electrician at least every 5 years for up to 50 people, and every 2 years for over 50 people (ΥΑ 101195/2021). Check again within 30 days of a new owner, and after panel work, an electric shock, a flood, a fire or an earthquake.
  • WetThe extraction hood must be kept clean and maintained without fail, with proof of cleaning in the business file. The ordinance sets no cleaning interval (Υ.Δ. 47829/2017).
  • Chef Hygiene standaardChef Hygiene suggests a yearly check by a licensed gas installer. No legal interval for restaurant gas installations was found.

Records

  • WetA restaurant needs HACCP-based procedures and a named hygiene person (Υ.Δ. 47829/2017, art. 5).
  • WetKeep a temperature file for fridges, freezers, hot cabinets and cooking (Υ.Δ. 47829/2017, art. 6). The ordinance sets no daily count; Chef Hygiene asks for checks twice a day.
  • WetKeep five more files: staff, health and training certificates; water; cleaning and disinfection; suppliers and traceability; pest control with a contract with a licensed pest control company, a map of bait stations and treatment records (Υ.Δ. 47829/2017, art. 6).

Officiële bronnen

Checked

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

Griekenland: 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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