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Chef Hygiene
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Tchéquia: para restaurantes e delivery

Pronto para a inspeção sanitária. Todos os dias.

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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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.

Tchéquia: regras de higiene alimentar

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

Órgão de inspeção
Czech Agriculture and Food Inspection Authority (Státní zemědělská a potravinářská inspekce, SZPI)
Classificação pública
Não
Idiomas disponíveis no aplicativo
Čeština, English

Sua inspeção

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).

Classificação de higiene

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).

“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

  • LeiChilled dishes: 0 to 4°C (decree 121/2023, § 3). Cold cakes and delicatessen dishes may be kept at 8°C at most.
  • Orientações oficiaisRaw 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).
  • LeiFrozen dishes: −18°C or colder (decree 121/2023, § 3).
  • Orientações oficiaisCooking: 75°C in the core for 5 minutes (SZPI handbook, an old guide).
  • LeiHot 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).
  • Orientações oficiaisCooling: from 60°C to 10°C within 2 hours, then 4°C at once (guidance). The law says as fast as possible.
  • Chef Hygiene padrãoReheating: 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.
  • LeiFrying: 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).
  • Orientações oficiaisHot 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).

Equipe, treinamento e saúde

  • LeiThere 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.
  • LeiIf the authority tests someone and finds the knowledge missing, that person may not work until passing an oral exam.
  • LeiThe health card (zdravotní průkaz) ended on 1 July 2023. Medical checks are needed only where a decree or the authority orders them.
  • LeiStaff 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).

Alérgenos

  • LeiThe 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).
  • LeiThere 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.
  • LeiGuests 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.

Verificações de segurança contra incêndio

  • LeiFire 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).
  • LeiPreventive fire inspection: every 12 months, or every 6 months at elevated risk, written in the fire book (decree 246/2001, § 13).
  • LeiGas: 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).
  • LeiElectrics: 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).

Registros

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

Fontes oficiais

Checked

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

Tchéquia: 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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