Teraz dostupné v 50 krajinách, pričom každá krajina dodržiava vlastné pravidlá hygieny potravín.

Chef Hygiene
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Dánsko: pre reštaurácie a jedlá so sebou

Pripravený na kontrolu potravín. Každý deň.

Chef Hygiene follows the Danish hygiene order (BEK 1331/2025) and the hygiene guide VEJ 9700/2025 of the Danish Veterinary and Food Authority (Fødevarestyrelsen), which inspects and publishes the Smiley result.

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Dánsko: pravidlá hygieny potravín

Pravidlá na tejto stránke sú zatiaľ v angličtine. Budú preložené do vášho jazyka.

Inšpekčný orgán
Danish Veterinary and Food Authority (Fødevarestyrelsen)
Verejné hodnotenie
Áno
Jazyky v aplikácii
Dansk, English

Vaša kontrola

One national authority inspects: Fødevarestyrelsen (the Danish Veterinary and Food Authority), part of the Ministry of Business. It works through three food units: East, South and North. The inspector checks your self-check (egenkontrol), the premises and your papers.

Visits are unannounced. Most restaurants and cafés get sample-based control chosen by a risk model, with no fixed rhythm: firms with problems get more visits. The inspector can take samples and photos and hold back food. Sanctions are a warning, an order, a ban, an administrative fine, a police report or loss of approval. After a warning you pay for 1 follow-up visit, and after an order, ban or fine for 2.

Hodnotenie hygieny

Yes: the public Smiley scheme (BEK 1225/2024). A glad smiley means no remarks. A smiley with a straight mouth means a warning, order or ban. A sad smiley means a fine, a police report or loss of approval. The smiley sign must hang at every public entrance, and the last 4 results are on findsmiley.dk.

„Zákon“ je záväzné pravidlo. „Oficiálne usmernenie“ nie je zákon, ale inšpektori ho očakávajú. „Chef Hygiene predvolená hodnota“ je hodnota, ktorú aplikácia porovnáva, ak žiadne pravidlo neuvádza číslo.

Teploty

  • PrávoFridge: the air must be 5°C or colder for cooked and cooled dishes, minced meat, meat preparations, fresh poultry, food with cream and milk products (BEK 1331/2025, § 25 and annex 3).
  • PrávoOther chilled limits in the order: 10°C for mayonnaise salads with pH above 4,5 and for fish semi-preserves, and 12°C for eggs. If the label says colder, follow the label.
  • PrávoFresh fish and cooked shellfish: keep them on ice or at 2°C at most (EU Regulation 853/2004, which the authority applies to restaurants).
  • PrávoFreezer: −18°C or colder for deep-frozen food (BEK 1194/2005, § 5). A short rise of up to 3°C is allowed during local delivery.
  • PrávoCooking and reheating: 75°C in the whole food needs no extra documentation (BEK 1331/2025, § 26). A lower temperature needs your own proof that it is safe.
  • Oficiálne usmernenieFish: the hygiene guide accepts 60°C in the centre for at least 1 minute.
  • PrávoHot holding: at least 56°C everywhere in the food, with no time limit (BEK 1331/2025, § 29). This has been the rule since 1 January 2026. The old limit was 65°C.
  • Oficiálne usmernenieCooling: from 56°C to 10°C within 4 hours, then into the fridge at 5°C (hygiene guide VEJ 9700/2025). The law only says as fast as possible.
  • Oficiálne usmernenieChilled food taken out of the fridge for preparing, plating or a buffet: 3 hours at most in all. Leftovers are normally thrown away (hygiene guide).

Zamestnanci, školenia a zdravie

  • Oficiálne usmernenieThere is no food hygiene certificate, no set hours and no renewal. Staff must be instructed or trained in food handling and personal hygiene. Training by a colleague is often enough (hygiene guide VEJ 9700/2025, chapter 23).
  • Oficiálne usmernenieWhoever builds the self-check must be trained in HACCP (a food safety system), in proportion to the size of the business. The firm chooses who and which course.
  • PrávoStaff with an illness food can carry (vomiting, diarrhoea, skin or throat infection) may not handle food or enter food areas. They must tell the manager.
  • Oficiálne usmernenieA person should come back at least 48 hours after the symptoms stop. There is no health check or health certificate.

Alergény

  • PrávoThe 14 EU allergens must be declared. For food that is not prepacked, the information can be written or given by staff in words (BEK 1355/2015, § 13).
  • PrávoIf the allergens are not written on the menu or by the food, a visible sign must say that allergen information is available from staff on request. For online orders, the notice also goes on the website.
  • PrávoYou need no sign if staff ask every customer about allergies first. You must be able to show what each dish contains, including sauces and spice mixes.

Kontroly požiarnej bezpečnosti

  • Oficiálne usmernenieFire extinguishers: a check every year by a competent person, with a label showing year, month and signature. A pressure test is needed every 5 years, and every 10 years for CO2 extinguishers (building regulation BR18 guide, chapter 7).
  • Oficiálne usmernenieKitchen: at least 1 suitable extinguisher, a fire blanket where you fry (checked every year), and a fat extinguisher of type 75 F or higher no more than 30 m away.
  • PrávoFire inspection (brandsyn) by the municipal rescue service is free. It is every year for rooms for more than 150 people, and every 2 years for 51 to 150 people only if the municipality decides (BEK 2341/2021).
  • PrávoElectrics: in a restaurant for more than 150 people, an authorised electrician checks the installation every 24 months. The certificate must be shown to guests (BEK 1119/2019).
  • PrávoGas: a kitchen is class 6 (large kitchen). You need a written operation and maintenance plan that sets how often it is checked (BEK 247/2018). Gas cooking appliances may only run while the extraction runs.

Záznamy

  • PrávoYour self-check (egenkontrol) is based on HACCP: a written risk analysis and a written programme for the critical points. Good working practices can be given in words. All must be at the premises, on paper or digital (EU Regulation 852/2004, article 5).
  • Oficiálne usmernenieTraceability records (supplier, goods, date, quantity, such as invoices or delivery notes) are always needed. Keep them 5 years as a starting point.
  • Oficiálne usmernenieKeep self-check records for a suitable period. The guidance gives no number of months. Review the self-check once a year as a rule.

Oficiálne zdroje

Checked

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Dánsko: aplikácia Chef Hygiene

Aplikácia načíta tieto pravidlá pre vašu kuchyňu, porovná s nimi vaše záznamy a uchová dôkaz pre inšpektora.

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