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Chef Hygiene
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Grecia: pentru restaurante și mâncare la pachet

Gata pentru inspecția alimentelor. În fiecare zi.

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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Grecia: reguli de igienă alimentară

Regulile de pe această pagină sunt deocamdată în limba engleză. Vor fi traduse în limba dumneavoastră.

Organismul de inspecție
Hellenic Food Authority (Ενιαίος Φορέας Ελέγχου Τροφίμων, EFET)
Evaluare publică
Nu
Limbi în aplicație
Ελληνικά, English

Inspecția dumneavoastră

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.

Evaluare igienică

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.

„Legea” este o regulă obligatorie. „Îndrumările oficiale” nu sunt lege, dar inspectorii o așteaptă. „Chef Hygiene implicit” este o valoare pe care aplicația o verifică acolo unde nicio regulă nu oferă un număr.

Temperaturi

  • DreptCooked 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.
  • Îndrumări oficialeEFET 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.
  • Îndrumări oficialeEFET guidance: freezers at −18°C or colder. Never refreeze thawed food.
  • Îndrumări oficialeCook to 75°C in the centre, or 70°C for 2 minutes (EFET guidance).
  • DreptHot holding equipment must keep the inside of the food above 60°C (Υ.Δ. 47829/2017, art. 11 and 13).
  • Îndrumări oficialeEFET 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.
  • Îndrumări oficialeEFET 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.
  • Îndrumări oficialeEFET guidance for reheating: heat chilled food to over 75°C in the centre, once only, and serve it at once.
  • Îndrumări oficialeEFET 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.

Personal, instruire și sănătate

  • DreptEvery 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.
  • DreptStaff with a recognised degree that includes food hygiene are exempt from this training (ΥΑ 110581/2025).
  • DreptEvery 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).
  • DreptStaff 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).
  • DreptWounds, burns and skin infections must be covered with a brightly coloured waterproof dressing (Υ.Δ. 47829/2017, art. 8).
  • DreptA 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).

Alergeni

  • DreptGive information on the 14 EU allergens for food sold loose or served (Regulation 1169/2011, art. 44).
  • Îndrumări oficialeEFET 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.
  • Îndrumări oficialeEFET 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.
  • Îndrumări oficialeEFET 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.

Verificări de siguranță la incendiu

  • DreptFire 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.
  • DreptA 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).
  • DreptThe 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.
  • DreptThe 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 implicitChef Hygiene suggests a yearly check by a licensed gas installer. No legal interval for restaurant gas installations was found.

Înregistrări

  • DreptA restaurant needs HACCP-based procedures and a named hygiene person (Υ.Δ. 47829/2017, art. 5).
  • DreptKeep 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.
  • DreptKeep 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).

Surse oficiale

Checked

Această pagină conține informații generale, nu consultanță juridică. Verificați cu autoritățile locale.

Grecia: aplicația Chef Hygiene.

Aplicația încarcă aceste reguli pentru bucătăria ta, verifică înregistrările tale în raport cu ele și păstrează dovada pentru inspector.

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