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Chef Hygiene
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Tjeckien: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

Chef Hygiene follows the Czech Food Act (110/1997), the catering decree 121/2023 and the guidance hosted by SZPI, which inspects almost all restaurants and cafés.

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Tjeckien: regler för livsmedelshygien

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

Inspektionsorgan
Czech Agriculture and Food Inspection Authority (Státní zemědělská a potravinářská inspekce, SZPI)
Offentlig betygsättning
Inga
Språk i appen
Čeština, English

Din inspektion

SZPI (the Czech Agriculture and Food Inspection Authority, under the Ministry of Agriculture) inspects all open catering since 1 January 2025: restaurants, cafés, fast food, pubs, bars and delivery. The regional hygiene stations (KHS) keep only hospital, care, school and prison catering and children’s camps.

A visit can start with no notice: it begins when the inspector shows the authorisation on the spot. On the spot the inspector can order faults to be fixed, ban the use of the premises (closure) and have unsafe food destroyed. A failed re-check is paid by the operator. Fines go up to CZK 1, 3, 10 or 50 million, depending on the offence group (Food Act, § 17f).

Hygienbetyg

There is no public rating, sticker or duty to show a result at the door. SZPI’s site potravinynapranyri.cz only lists premises it has closed (zákaz užívání prostor).

”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 dishes: 0 to 4°C (decree 121/2023, § 3). Cold cakes and delicatessen dishes may be kept at 8°C at most.
  • Officiell vägledningRaw meat limits at delivery, as in EU Regulation 853/2004: poultry 4°C, other meat 7°C, offal 3°C, mince 0 to 2°C. Fresh fish on melting ice (SZPI guidance).
  • LagFrozen dishes: −18°C or colder (decree 121/2023, § 3).
  • Officiell vägledningCooking: 75°C in the core for 5 minutes (SZPI handbook, an old guide).
  • LagHot dishes: at least 60°C until served, within the serve-by time you set in your HACCP plan. After that time the food must not be stored, reheated, cooled or frozen (decree 121/2023, § 3; decree 137/2004, § 25).
  • Officiell vägledningCooling: from 60°C to 10°C within 2 hours, then 4°C at once (guidance). The law says as fast as possible.
  • Chef Hygiene standardReheating: the SZPI handbook says 70°C in all parts within 60 minutes. The Codex code says 75°C in the centre within 1 hour. Chef Hygiene checks against 75°C.
  • LagFrying: oil at 180°C at most, and chips below 175°C. Throw away oil with signs of breakdown, such as polar compounds over 25 % or a burnt smell (decree 121/2023).
  • Officiell vägledningHot food sent out: 60°C at hand-over, delivered within 1 hour, and 2 hours at most. Label it with the hour it should be eaten (guidance; Food Act labelling duty).

Personal, utbildning och hälsa

  • LagThere is no food hygiene certificate, set hours or renewal for kitchen staff. Anyone in contact with food needs the knowledge to protect public health (Act 258/2000, § 19). The hygiene authority may test them.
  • LagIf the authority tests someone and finds the knowledge missing, that person may not work until passing an oral exam.
  • LagThe health card (zdravotní průkaz) ended on 1 July 2023. Medical checks are needed only where a decree or the authority orders them.
  • LagStaff with a disease food can carry, infected wounds, skin infections or diarrhoea must not handle food and must report it at once (EU Regulation 852/2004, annex II chapter VIII).

Allergener

  • LagThe 14 EU allergens must always be given in writing for food that is not prepacked. Speaking alone is not enough (Food Act, § 9a; decree 417/2016, § 7).
  • LagThere are four written ways: allergens in the dish description, number or letter codes explained in the menu, a screen, or the notice “Informaci o výskytu konkrétních alergenů v pokrmu žádejte u obsluhy.” followed by staff giving the exact allergens.
  • LagGuests must also see the dish name and the portion size. For online or phone orders, give the allergen information before the order is completed and again at delivery. It must be in Czech.

Brandsäkerhetskontroller

  • LagFire extinguishers: a check every 12 months and after use. A pressure test is needed every 3 years for water and foam, and every 5 years for the others (decree 246/2001, § 9).
  • LagPreventive fire inspection: every 12 months, or every 6 months at elevated risk, written in the fire book (decree 246/2001, § 13).
  • LagGas: a check every 12 months and a revision by a revision technician every 36 months. Keep the papers 10 years (Government Regulation 191/2022, § 19).
  • LagElectrics: a revision by a revision technician. The term is 24 months if the building allows over 200 people, and 12 months for wet rooms (Government Regulation 190/2022).

Uppgifter

  • LagHACCP is required (EU Regulation 852/2004, article 5). Critical points are recorded in writing or electronically (decree 137/2004, § 38).
  • LagKeep monitoring records, limit breaches and corrective actions for 14 days from the production date of the dish.
  • LagKeep records of system changes and verification results for 1 year (decree 137/2004, § 38).

Officiella källor

Checked

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Tjeckien: appen Chef Hygiene

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

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