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Chef Hygiene
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Polônia: para restaurantes e delivery

Pronto para a inspeção sanitária. Todos os dias.

In Poland the app follows the food safety act, EU Regulation 852/2004 and the guidance of the Chief Sanitary Inspectorate (GIS); the district sanitary inspector (Sanepid) inspects.

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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.

Polônia: regras de higiene alimentar

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

Órgão de inspeção
State Sanitary Inspection (Państwowa Inspekcja Sanitarna, “Sanepid”)
Classificação pública
Não
Idiomas disponíveis no aplicativo
Polski, English

Sua inspeção

The State Sanitary Inspection (Sanepid) inspects restaurants. The district inspector (PPIS, working through the PSSE) approves, registers and inspects them. The provincial inspector hears appeals and sets money fines, and GIS is the national body.

Visits are based on risk, and official food controls may be unannounced. Every business keeps an inspection book (książka kontroli) and shows it at the start of each inspection. A decision orders faults to be fixed by a set date. Where life or health is in direct danger, the inspector can close the premises at once, and fines can follow.

Classificação de higiene

Poland has no public hygiene rating or sticker, and results for single restaurants are not published. Nothing about the inspection has to be displayed at the premises.

“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 Polish law sets fridge, hot-holding, cooling or reheating numbers for restaurants. GIS says each business sets them in its own HACCP procedure. The numbers below are official consumer guidance (GIS, Sanepid, and the WHO five keys that GIS recommends).
  • Orientações oficiaisChilled food: below 4°C (Sanepid guidance), preferably below 5°C (WHO). A temperature on the label or from the maker applies.
  • LeiQuick-frozen food: −18°C or colder. A rise of up to 3°C is allowed only while loading and unloading and in shop cabinets (regulation of 19 September 2003, § 3).
  • Orientações oficiaisHot food: above 60°C just before serving (Sanepid, WHO). Cooked food stays out of the fridge no longer than 2 hours at room temperature (GIS).
  • Orientações oficiaisCooling: put cooked food in the fridge within 2 hours, preferably below 5°C (GIS, Sanepid). No temperature stages are given.
  • Orientações oficiaisReheating: heat food to 70°C (Sanepid guidance). Chef Hygiene warns on a lower reading.
  • Orientações oficiaisCooking: cook food to above 70°C (GIS guidance).
  • Chef Hygiene padrãoDeliveries: Chef Hygiene checks chilled food against 5°C when the label gives nothing. Frozen food must arrive at −18°C, with a 3°C rise allowed only while unloading.

Equipe, treinamento e saúde

  • LeiEveryone who works in contact with food needs a medical certificate for sanitary-epidemiological purposes (orzeczenie do celów sanitarno-epidemiologicznych). The employer sends the person for the tests. It has no expiry date in law (food safety act art. 59; infections act).
  • Orientações oficiaisGIS advises new tests after diarrhoea, a long cough, contact with infected people, or return after an infectious disease. Keep the certificate in the personnel file, with a copy at work.
  • LeiFood hygiene training or instruction for all food staff and for the people running HACCP must be documented. The law sets no certificate, hours or renewal (food safety act art. 59).
  • LeiSafety-at-work (BHP) training is a separate duty: before starting work, then every 3 years for manual jobs and every 5 years for managers.
  • LeiSick staff: nobody with a disease that can pass through food, infected wounds, skin infections or diarrhoea may handle food. Staff must tell the manager at once, and the employer must take them off this work (EU Regulation 852/2004; infections act art. 10).

Alérgenos

  • LeiThe 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • LeiFor restaurant dishes, give the dish name and the full list of ingredients with the allergens shown. Give it in writing, where guests see it before ordering: a menu, board, notice or screen (MRiRW regulation of 23 December 2014, § 19).
  • LeiThe trade inspection authority (UOKiK) decided that staff answering questions does not replace the written information (decision DIH-1/57/2016).
  • LeiMenus and allergen information must be in Polish. Other languages may be added. Drinks over 1.2% alcohol need no ingredient list, but their allergens must still be given.

Verificações de segurança contra incêndio

  • LeiPortable fire extinguishers are inspected and maintained at least once a year, as the maker and Polish Standards say. Where there is cooking oil, you need class F. The nearest extinguisher is at most 30 m away (MSWiA fire regulation).
  • LeiFlue ducts from catering hearths are cleaned at least monthly, unless local rules differ. Ventilation ducts are cleaned at least every year, by people with chimney-sweep qualifications (MSWiA fire regulation § 34).
  • LeiGas installations and chimney, flue and ventilation ducts are checked at least once a year, with a written protocol. This is a duty of the building owner or manager (building law art. 62).
  • LeiElectrical and lightning installations are tested at least every 5 years, as part of the whole-building check (building law art. 62).
  • LeiSince 30 June 2026 a room in commercial premises where fuel is burned needs a carbon monoxide detector. It is not needed for gas cooking appliances or closed-chamber appliances.

Registros

  • LeiHACCP-based procedures are mandatory for all food businesses (EU Regulation 852/2004 art. 5; food safety act art. 59).
  • Orientações oficiaisGIS says food law sets no detailed rules for a kitchen’s own checks. The business sets them, and inspectors may ask for proof that they work but cannot impose specific solutions.
  • LeiKeep training documents and medical certificates in the personnel files, with a copy at the place of work, and show them on request (food safety act art. 59).
  • LeiKeep an inspection book (książka kontroli), on paper or electronic, and show it at the start of each inspection (Entrepreneurs’ Law art. 57).

Fontes oficiais

Checked

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

Polônia: 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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