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Chef Hygiene
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Belgien: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In Belgium, Chef Hygiene follows the royal decree of 13 July 2014 on food hygiene, the FAVV guides G-023 and G-044 and EU rules, and the FAVV inspects restaurants and publishes a Food Hygiene Rating.

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Belgien: regler för livsmedelshygien

Reglerna på den här sidan är för närvarande på engelska. De kommer att översättas till ditt språk.

Inspektionsorgan
Federal Agency for the Safety of the Food Chain (Federaal Agentschap voor de Veiligheid van de Voedselketen, FAVV; Agence fédérale pour la Sécurité de la Chaîne alimentaire, AFSCA)
Offentlig betygsättning
Ja
Språk i appen
Nederlands, Français, English

Din inspektion

One federal agency, the FAVV (AFSCA in French), inspects food businesses in the whole country through its provincial control units. It works in Dutch, French, German and English.

Inspections follow risk, and the FAVV sets a frequency for each activity. An unfavourable result can bring a warning or an official report (proces-verbaal), then a re-inspection. If public health is at serious risk, the FAVV can order temporary closure. Non-compliant food is seized.

Hygienbetyg

Yes. The Food Hygiene Rating (fhr.favv-afsca.be, website and app, since 4 November 2025) has six classes from Excellent to To be improved, plus No recent inspection. It uses a Smiley and blue forks. You do not have to display your result, but you must display the FAVV authorisation poster, visible from outside.

”Lag” är en bindande regel. ”Officiell vägledning” är inte lag, men inspektörer förväntar sig det. ”Chef Hygiene standard” är ett värde som appen kontrollerar mot där ingen regel anger ett nummer.

Temperaturer

  • LagChilled red meat, meat products, potato, vegetable, rice and pasta dishes, dairy and cream desserts: 7°C or colder (royal decree of 13 July 2014, Annex IV).
  • LagChilled raw poultry, offal, minced meat, meat preparations and processed fish: 4°C or colder. A mixed dish follows its strictest ingredient. Chef Hygiene aims for 4°C.
  • LagFresh fish: near melting ice, at most 4°C. A short rise of up to 3°C while handling is allowed for other food, never for fresh fish.
  • LagFrozen food: −18°C or colder, with a short rise to −15°C allowed (art. 22/1).
  • LagHot food kept hot: 60°C or hotter (art. 23 §1). Guide G-044: food at 55 to 60°C must be reheated at once, and food below 55°C is thrown away.
  • LagCooling: from 60°C to 10°C within 2 hours at most (art. 23 §2).
  • LagReheating: as quickly as possible to 60°C or hotter (art. 23 §1). Guide G-023: from 10°C to 60°C in under 1 hour, and eat it the same day.
  • Officiell vägledningBelgian law sets no core cooking temperature. Guide G-023 says “well heated” means at least 2 minutes at 70°C in the centre.
  • Officiell vägledningCooled dishes are kept 3 to 4 days at most, labelled with the dish, the cooling date and the use-by date (G-023).

Personal, utbildning och hälsa

  • LagBelgian law sets no food hygiene certificate, number of hours or renewal. Staff must be supervised and trained to suit their work (EU Regulation 852/2004, Annex II, Chapter XII).
  • Officiell vägledningThe FAVV checklist for hospitality asks for at least a short training when someone is hired and a regular reminder, and you must be able to prove it. Keep a training log.
  • LagThe medical certificate for food handlers was abolished on 11 August 2018.
  • Officiell vägledningStaff who are ill or carry germs that can contaminate food, such as gastro-enteritis or diarrhoea, must tell the person in charge. Measures follow a medical examination (G-044). Cuts are dressed at once.

Allergener

  • LagThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs (Regulation 1169/2011).
  • LagFor food that is not prepacked, written information is the rule (royal decree of 17 July 2014, art. 3). Show it on paper or a screen where the food is sold, easy to read before buying.
  • LagSpoken information is allowed only if it is given at once and free of charge. A written procedure must exist at the point of sale, and staff must be trained on it.
  • LagYou must always show a clear written notice that says where to find or ask for allergen information and that recipes can change.

Brandsäkerhetskontroller

  • LagFire extinguishers and other fire equipment: checked at least once a year (Codex over het welzijn op het werk, art. III.3-22 §1). Keep the dates and findings.
  • LagEvacuation drill for staff: at least once a year (Codex, art. III.3-26 §2).
  • LagLow-voltage electrical installations are inspected every 5 years by an accredited inspection body (AREI/RGIE).
  • LagGas, heating and electrical installations must be checked periodically (Codex, art. III.3-22 §2). There is no national interval for gas. The town or fire zone sets it.
  • Officiell vägledningHood and ducts have no national cleaning interval. In Brussels, operators must have them cleaned regularly by a specialist firm and be able to prove it.

Uppgifter

  • LagEvery food business except primary production needs a self-check system (autocontrole) based on HACCP principles and good hygiene practice (Royal Decree of 14 November 2003).
  • Officiell vägledningSmall businesses can use the relaxations in the FAVV guide G-044 (version 2, 25 October 2024) or the hospitality guide G-023.
  • Officiell vägledningCheck fridges and freezers every day and write the temperatures down. Every cold unit needs a thermometer accurate to 1°C (art. 21).
  • Officiell vägledningKeep self-check records 6 months after the product’s shelf life with the relaxations, or 2 years otherwise. Keep traceability records 2 years (G-044).

Officiella källor

Checked

Den här sidan är avsedd för allmän information, inte juridisk rådgivning. Kontakta din lokala myndighet.

Belgien: appen Chef Hygiene

Appen laddar dessa regler för ditt kök, kontrollerar dina register mot dem och sparar bevis åt inspektören.

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