Já disponível em 50 países, seguindo as normas de higiene alimentar de cada um.

Chef Hygiene
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Chipre: para restaurantes e delivery

Pronto para a inspeção sanitária. Todos os dias.

In the Republic of Cyprus the app follows EU Regulation 852/2004, the Hygiene Regulations (Κ.Δ.Π. 320/2006) and the Public Health Services hygiene guides; the Public Health Services inspect, and there is no public rating.

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O aplicativo Chef Hygiene no computador: a tela inicial de uma cozinha com suas verificações diárias.O aplicativo Chef Hygiene no celular: a tela inicial de uma cozinha com suas verificações diárias.

Chipre: regras de higiene alimentar

As regras desta página estão em inglês por enquanto. Elas serão traduzidas para o seu idioma.

Órgão de inspeção
Public Health Services of the Ministry of Health (Υγειονομικές Υπηρεσίες)
Classificação pública
Não
Idiomas disponíveis no aplicativo
Ελληνικά, English

Sua inspeção

The Public Health Services (Υγειονομικές Υπηρεσίες) of the Ministry of Health inspect restaurants through five district offices. Some municipal health services may inspect in their own area under Law 54(I)/1996. The Deputy Ministry of Tourism licenses restaurants under Law 29/1985, and its officers also check cleanliness.

Inspections are risk-based. Eleven risk factors give a category from 1 to 4, and the category is the number of full inspections a year. Seasonal businesses get fewer. The inspector can give written instructions, take samples, seize food, and suspend a business for up to 4 days, renewable. Administrative fines can reach €854 a day, and a court can fine, close the premises and ban trading (Law 54(I)/1996). You can object to a suspension or seizure within 3 working days.

Classificação de higiene

Cyprus has no public hygiene rating, grade or sticker, and nothing has to be displayed. The Tourism classes A, B and C describe the building and service, not hygiene.

“Lei” é uma regra vinculativa. “Orientação oficial” não é lei, mas os inspetores esperam que seja. “Chef Hygiene padrão” é um valor que o aplicativo verifica quando nenhuma regra fornece um número.

Temperaturas

  • Orientações oficiaisNo Cyprus law sets fridge, hot-holding, cooling or reheating numbers for restaurants. The numbers below come from the Public Health Services Hygiene Guide No 1 (2nd edition) and its HACCP plan for small businesses.
  • Orientações oficiaisGuide No 1: chilled food, and raw meat, poultry and fish, at 5°C or below. The small-business plan sets a critical limit of 7°C. Chef Hygiene aims for 5°C and warns above 7°C. Cakes and pastries: 8°C at most.
  • LeiQuick-frozen food must be at −18°C or colder. Brief rises of up to 3°C are allowed in transport and display (Κ.Δ.Π. 80/2002, reg. 6). Guide: never refreeze; ice cream on display at −14°C or colder.
  • Orientações oficiaisGuide No 1: cook to 75°C in the centre, or 70°C for 2 minutes. Pork and burgers: 68,3°C for 15 seconds. Frying oil never above 180°C.
  • Orientações oficiaisGuide No 1: keep hot food at 60°C or more. Below 60°C is allowed once, for serving only. The small-business plan says above 63°C.
  • Orientações oficiaisGuide No 1 for food between 5°C and 60°C: under 2 hours, chill it or eat it. From 2 to 4 hours, eat it at once. Over 4 hours, throw it away.
  • Orientações oficiaisGuide No 1: cool from 60°C to 10°C within 2 hours, never over 3 hours, then keep at 5°C or below.
  • Orientações oficiaisGuide No 1: reheat to above 75°C in the centre. No time limit is given.
  • Orientações oficiaisGuide No 1: thaw in the fridge at 5°C or below, or under running drinking water at 21°C or below for at most 3 hours.

Equipe, treinamento e saúde

  • LeiEveryone who touches open food needs a health certificate from a government Chief Medical Officer, renewed every 12 months. It includes a stool test for Salmonella and parasites (Κ.Δ.Π. 320/2006). Keep it ready for inspectors.
  • LeiStaff who are ill tell the manager, and the manager tells the district Chief Medical Officer at once. They return to work only when that officer decides. There is no fixed number of days off (Κ.Δ.Π. 320/2006).
  • LeiStaff who handle open food keep themselves clean, cover wounds with a waterproof dressing, do not smoke or spit, and wear a white coat and a head covering (Κ.Δ.Π. 320/2006).
  • Orientações oficiaisGuide No 1: all staff do Level 1 at hiring (read the Ministry’s hygiene handbook and sign a statement). Owners, managers and staff who prepare food do Level 2, a 30-hour course. No legal course or renewal is set.
  • LeiStaff must be supervised and trained to suit their job (Regulation 852/2004, Annex II).

Alérgenos

  • LeiGive information on the 14 EU allergens for food served or sold loose (Regulation 1169/2011, art. 44).
  • Orientações oficiaisPublic Health Services: loose food gives the information through labelling, and the minimum is the allergenic ingredients. Chef Hygiene asks for a written list per dish and an “ask staff” sign.
  • LeiAll food information must be in Greek. Other languages may be added (Κ.Δ.Π. 262/2002, reg. 5).
  • LeiFor phone and online orders, give the information before ordering and again at delivery, in Greek (Regulation 1169/2011, art. 14).

Verificações de segurança contra incêndio

  • Orientações oficiaisExtinguishers: the owner checks at least every 3 months and writes it down. A qualified firm services them every year (Κ.Δ.Π. 520/2014 code of practice).
  • LeiLPG installations must be inspected by an approved gas installation inspector: every 6 years for 4 or more linked cylinders or up to 500 kg, every 5 years for 500 to 2,000 kg or food trucks, every 4 years above 2,000 kg or for tanks (Κ.Δ.Π. 189/2021). Storage of up to 200 kg and one cylinder joined straight to one appliance are exempt.
  • LeiThe employer must have an emergency plan and name, train and record staff for first aid, fire fighting and evacuation. Fire equipment and alarms are tested by a competent person.
  • LeiElectrical installations over 150 kVA need a registered maintainer and a register (Κ.Δ.Π. 78/2022). No fixed interval was found for smaller sites. No legal hood cleaning interval was found.

Registros

  • LeiHACCP-based procedures with records that fit the size of the business are required (Regulation 852/2004, art. 5).
  • Orientações oficiaisPublic Health Services small-business plan: keep records of suppliers and goods-in, fridge and freezer temperatures (2–3 times a day), cooking and reheating, hot and cold display, water and ice tests, staff health certificates, cleaning, pest control with a bait map, equipment upkeep and staff training. Review the plan 1–2 times a year.
  • LeiPest control by a licensed operator is required for professional biocide work (Κ.Δ.Π. 145/2019). Keep records and a bait map.

Fontes oficiais

Checked

Esta página contém informações gerais e não constitui aconselhamento jurídico. Consulte a sua autoridade local.

Chipre: o aplicativo Chef Hygiene

O aplicativo carrega essas regras para sua cozinha, compara seus registros com elas e guarda comprovantes para o inspetor.

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