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Chef Hygiene
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Cypern: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In the Republic of Cyprus the app follows EU Regulation 852/2004, the Hygiene Regulations (Κ.Δ.Π. 320/2006) and the Public Health Services hygiene guides; the Public Health Services inspect, and there is no public rating.

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Cypern: regler för livsmedelshygien

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

Inspektionsorgan
Public Health Services of the Ministry of Health (Υγειονομικές Υπηρεσίες)
Offentlig betygsättning
Inga
Språk i appen
Ελληνικά, English

Din inspektion

The Public Health Services (Υγειονομικές Υπηρεσίες) of the Ministry of Health inspect restaurants through five district offices. Some municipal health services may inspect in their own area under Law 54(I)/1996. The Deputy Ministry of Tourism licenses restaurants under Law 29/1985, and its officers also check cleanliness.

Inspections are risk-based. Eleven risk factors give a category from 1 to 4, and the category is the number of full inspections a year. Seasonal businesses get fewer. The inspector can give written instructions, take samples, seize food, and suspend a business for up to 4 days, renewable. Administrative fines can reach €854 a day, and a court can fine, close the premises and ban trading (Law 54(I)/1996). You can object to a suspension or seizure within 3 working days.

Hygienbetyg

Cyprus has no public hygiene rating, grade or sticker, and nothing has to be displayed. The Tourism classes A, B and C describe the building and service, not hygiene.

”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

  • Officiell vägledningNo Cyprus law sets fridge, hot-holding, cooling or reheating numbers for restaurants. The numbers below come from the Public Health Services Hygiene Guide No 1 (2nd edition) and its HACCP plan for small businesses.
  • Officiell vägledningGuide No 1: chilled food, and raw meat, poultry and fish, at 5°C or below. The small-business plan sets a critical limit of 7°C. Chef Hygiene aims for 5°C and warns above 7°C. Cakes and pastries: 8°C at most.
  • LagQuick-frozen food must be at −18°C or colder. Brief rises of up to 3°C are allowed in transport and display (Κ.Δ.Π. 80/2002, reg. 6). Guide: never refreeze; ice cream on display at −14°C or colder.
  • Officiell vägledningGuide No 1: cook to 75°C in the centre, or 70°C for 2 minutes. Pork and burgers: 68,3°C for 15 seconds. Frying oil never above 180°C.
  • Officiell vägledningGuide No 1: keep hot food at 60°C or more. Below 60°C is allowed once, for serving only. The small-business plan says above 63°C.
  • Officiell vägledningGuide No 1 for food between 5°C and 60°C: under 2 hours, chill it or eat it. From 2 to 4 hours, eat it at once. Over 4 hours, throw it away.
  • Officiell vägledningGuide No 1: cool from 60°C to 10°C within 2 hours, never over 3 hours, then keep at 5°C or below.
  • Officiell vägledningGuide No 1: reheat to above 75°C in the centre. No time limit is given.
  • Officiell vägledningGuide No 1: thaw in the fridge at 5°C or below, or under running drinking water at 21°C or below for at most 3 hours.

Personal, utbildning och hälsa

  • LagEveryone who touches open food needs a health certificate from a government Chief Medical Officer, renewed every 12 months. It includes a stool test for Salmonella and parasites (Κ.Δ.Π. 320/2006). Keep it ready for inspectors.
  • LagStaff who are ill tell the manager, and the manager tells the district Chief Medical Officer at once. They return to work only when that officer decides. There is no fixed number of days off (Κ.Δ.Π. 320/2006).
  • LagStaff who handle open food keep themselves clean, cover wounds with a waterproof dressing, do not smoke or spit, and wear a white coat and a head covering (Κ.Δ.Π. 320/2006).
  • Officiell vägledningGuide No 1: all staff do Level 1 at hiring (read the Ministry’s hygiene handbook and sign a statement). Owners, managers and staff who prepare food do Level 2, a 30-hour course. No legal course or renewal is set.
  • LagStaff must be supervised and trained to suit their job (Regulation 852/2004, Annex II).

Allergener

  • LagGive information on the 14 EU allergens for food served or sold loose (Regulation 1169/2011, art. 44).
  • Officiell vägledningPublic Health Services: loose food gives the information through labelling, and the minimum is the allergenic ingredients. Chef Hygiene asks for a written list per dish and an “ask staff” sign.
  • LagAll food information must be in Greek. Other languages may be added (Κ.Δ.Π. 262/2002, reg. 5).
  • LagFor phone and online orders, give the information before ordering and again at delivery, in Greek (Regulation 1169/2011, art. 14).

Brandsäkerhetskontroller

  • Officiell vägledningExtinguishers: the owner checks at least every 3 months and writes it down. A qualified firm services them every year (Κ.Δ.Π. 520/2014 code of practice).
  • LagLPG installations must be inspected by an approved gas installation inspector: every 6 years for 4 or more linked cylinders or up to 500 kg, every 5 years for 500 to 2,000 kg or food trucks, every 4 years above 2,000 kg or for tanks (Κ.Δ.Π. 189/2021). Storage of up to 200 kg and one cylinder joined straight to one appliance are exempt.
  • LagThe employer must have an emergency plan and name, train and record staff for first aid, fire fighting and evacuation. Fire equipment and alarms are tested by a competent person.
  • LagElectrical installations over 150 kVA need a registered maintainer and a register (Κ.Δ.Π. 78/2022). No fixed interval was found for smaller sites. No legal hood cleaning interval was found.

Uppgifter

  • LagHACCP-based procedures with records that fit the size of the business are required (Regulation 852/2004, art. 5).
  • Officiell vägledningPublic Health Services small-business plan: keep records of suppliers and goods-in, fridge and freezer temperatures (2–3 times a day), cooking and reheating, hot and cold display, water and ice tests, staff health certificates, cleaning, pest control with a bait map, equipment upkeep and staff training. Review the plan 1–2 times a year.
  • LagPest control by a licensed operator is required for professional biocide work (Κ.Δ.Π. 145/2019). Keep records and a bait map.

Officiella källor

Checked

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

Cypern: appen Chef Hygiene

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

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