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Chef Hygiene
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Madžarska: za restavracije in hrano za s seboj

Pripravljeni na pregled hrane. Vsak dan.

In Hungary the app follows the EU hygiene rules, Decree 62/2011 (VM) and Nébih’s catering hygiene guide; county and district government offices inspect, directed by NKFH.

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Madžarska: higienska pravila živil

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Inšpekcijski organ
National Trade and Consumer Protection Authority (Nemzeti Kereskedelmi és Fogyasztóvédelmi Hatóság, NKFH)
Javna ocena
Ne
Jeziki v aplikaciji
Magyar, English

Vaš pregled

The county (vármegyei) government offices and their district offices (járási hivatal) inspect restaurants on site. NKFH directs this food-trade control and plans the yearly programme. Nébih keeps the food business register (FELIR), the hygiene guide and the list of risky firms.

Under the Food Chain Act (Éltv., Act 2008/XLVI) a fine starts at HUF 15,000. An on-the-spot fine is HUF 25,000 to 200,000. The authority can suspend a business for up to 1 year or ban it for up to 3 years, and a notice must hang on the premises meanwhile. The business pays for samples that fail. Fire, public-health, labour and tax offices also check premises.

Ocena higiene

There is no rating or sticker for ordinary restaurants. Nébih has a voluntary quality rating from jeles (5, 90 to 100%) to elégtelen (1, under 60%), compulsory only for public canteens. Serious breaches are published by name on Nébih’s risky-firm list for 2 years.

»Zakon« je zavezujoče pravilo. »Uradne smernice« niso zakon, vendar jih inšpektorji pričakujejo. »Chef Hygiene privzeto« je vrednost, s katero aplikacija preveri, kadar nobeno pravilo ne določa številke.

Temperature

  • Uradna navodilaChilled prepared food: 0 to +5°C, covered. Nébih’s catering guide gives this; there is no legal fridge limit for restaurants.
  • Uradna navodilaRaw goods in the fridge, at most: red meat 7°C, poultry 4°C, offal 3°C, minced meat 2°C. Fresh fish is kept near melting ice (Nébih’s guide).
  • PravoYour own freezing: −18°C or colder, and never warmer in storage (Decree 62/2011 (VM), annex 3).
  • Uradna navodilaCooking: 72°C in the core for 2 minutes, or 75°C at every point. Decree 62/2011 (VM) defines this “safe heat treatment” and requires it for public catering and food sent to events; Nébih’s guide uses it for restaurants.
  • Uradna navodilaHot holding: +63°C or hotter. Without hot holding, serve within 3 hours of making. Food kept 3 hours at an uncertain temperature is thrown away (Nébih’s guide).
  • Uradna navodilaCooling: start within 30 minutes of cooking and reach below +10°C within the next 90 minutes (2 hours in all). Then keep it at 0 to +5°C (Nébih’s guide).
  • Uradna navodilaReheating: 72°C in the core for 2 minutes, or 75°C at every point, and only once (Nébih’s guide).
  • Uradna navodilaChilled food on an unchilled buffet: 2 hours at most. Leftovers from service are never offered again (Nébih’s guide; Decree 62/2011 (VM) § 16).

Osebje, usposabljanje in zdravje

  • PravoThere is no hygiene certificate and no set training hours. Each new worker must be trained within 1 month of starting, and the business documents it (Decree 68/2007).
  • PravoEveryone who makes or sells food needs a medical exam before starting, a signed health statement and a health booklet. The exam is repeated every year (Decree 33/1998 (NM)).
  • PravoNobody with a food-borne illness, infected wound, skin infection or diarrhoea may work with food. They must report it at once (EU Regulation 852/2004).
  • PravoA responsible food-safety person must be able to act at once during all opening hours. Micro firms need this person on site within 2 hours (Éltv. § 22).
  • Uradna navodilaA worker comes back after illness with a doctor’s note (Nébih’s guide and NKFH’s guide).

Alergeni

  • PravoGuests must be told about the 14 EU allergens in food that is not prepacked, before they order and free of charge. This includes online orders (Decree 36/2014 (FM)).
  • PravoWritten information is a sheet, menu or screen where the food is offered, with a sign that points guests to it.
  • PravoOral information is allowed only if a trained responsible person is always present, a visible notice says guests can ask, and a written internal procedure names that person and shows allergen training.
  • PravoThe information must be in Hungarian. If fresh meat was frozen before, you must say so.

Preverjanja požarne varnosti

  • PravoThe keeper checks each fire extinguisher at least every 3 months. A registered maintenance firm services it at the intervals in the OTSZ annex. Keep a fire-safety operating log (tűzvédelmi üzemeltetési napló) (OTSZ, Decree 54/2014 (BM) §§ 263–264).
  • PravoA hot kitchen’s ventilation and odour extraction are cleaned at the maker’s interval, otherwise at least once a year, with written proof (OTSZ § 196).
  • PravoThe electrical installation gets a fire-safety review at least every 6 years, or every 3 years if you store over 300 kg or 300 litres of highly flammable material (OTSZ § 277).
  • PravoThe residual-current switch (RCD) is function-tested every 3 months. Hand tools and portable transformers are checked every year (Decree 10/2016 (NGM) § 19).

Zapisi

  • PravoHACCP-based procedures are required (EU Regulation 852/2004). Paper and digital records are both accepted.
  • PravoKeep the self-check records at the premises for at least 2 years. Micro and small firms may use paper or electronic records; larger firms must use electronic ones (Decree 28/2017 (FM) § 4).
  • PravoPublic canteens and kitchens making over 29 portions a day keep a recipe record with allergens for 90 days after the dish ends (Decree 62/2011 (VM)).
  • PravoPublic and event catering over 29 portions a day keeps a 100 g sample of each dish for 72 hours at 0 to +5°C (Decree 62/2011 (VM)).

Uradni viri

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Ta stran je splošna informacija in ne pravni nasvet. Za več informacij se obrnite na lokalne oblasti.

Madžarska: aplikacija Chef Hygiene.

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