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Chef Hygiene
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Tyskland: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In Germany the app follows the food hygiene law (LFGB, LMHV, IfSG), EU Regulation 852/2004 and the BfR’s guidance; the food control office of your district or city inspects.

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Tyskland: regler för livsmedelshygien

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

Inspektionsorgan
Food control office of the district or city (Lebensmittelüberwachung, also called Veterinär- und Lebensmittelüberwachungsamt)
Offentlig betygsättning
Inga
Språk i appen
Deutsch, English

Din inspektion

Food control is a task of each federal state (Land). In practice the food control office of the district or city (Lebensmittelüberwachung) inspects restaurants. The federal office BVL only coordinates and does not inspect restaurants.

Visits are based on risk. As a rule they are not announced. The authority can order tests and ban sales until the results come in. EU law also lets it stop all or part of a business’s activities. Fines run up to €100,000, €50,000 or €20,000 depending on the rule broken, and serious cases can be crimes.

Hygienbetyg

There is no hygiene rating, sticker or duty to display a result in any Land. When hygiene rules were broken badly or repeatedly and a fine of at least €350 is expected, the Land publishes the business name and the breach online for 6 months.

”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 vägledningChef Hygiene checks fridges against 4°C as the aim and 7°C as the limit for chilled food and cold dishes. This follows BfR guidance and DIN 10508; German law sets no general fridge number for restaurants.
  • Officiell vägledningRaw meat, poultry, mince and fresh fish: 2°C or colder when the label says nothing (BfR guidance). DIN 10508 says fresh fish at 2°C or on melting ice.
  • LagA storage temperature on a product’s label always applies.
  • LagMince made in your kitchen (Tier-LMHV Annex 5): use meat at 7°C or colder, poultry at 4°C, offal at 3°C. If it is not served where it was made, wrap it at once and chill it to 2°C in the core (mince) or 4°C (meat preparations), or freeze it to −18°C.
  • LagFrozen food: −18°C or colder. A short rise of at most 3°C is allowed in transport and shop freezers (TLMV § 2, the law for quick-frozen food).
  • Chef Hygiene standardChef Hygiene checks hot food against 65°C, the stricter value. The BfR advises 60°C or hotter at every point (2020) and no more than 3 hours; older DIN 10508 and many local sheets say 65°C.
  • Officiell vägledningCooling: from 65°C to 10°C within 2 hours (DIN 10508 and local food control sheets). EU law only says to cool food as quickly as possible.
  • Officiell vägledningCooking and reheating: 72°C in the centre for at least 2 minutes (BfR guidance, 2024). No German law sets this number.
  • LagDeliveries: suppliers must keep mince at 2°C or colder, poultry and meat preparations at 4°C, offal at 3°C, other meat at 7°C, and fresh fish near melting ice (Regulation 853/2004). Frozen food stays at −18°C; Chef Hygiene flags frozen deliveries above −15°C.

Personal, utbildning och hälsa

  • LagIfSG certificate: before the first day of food work, every worker needs a certificate from the health office (Gesundheitsamt) or a doctor it commissions. It must be no older than 3 months at the start and has no expiry date (IfSG § 43).
  • LagInstruction by the employer: after the start and then every 2 years, you instruct staff on work bans and the duty to report illness, and you document it. Keep the certificate and the last record (IfSG § 43). Employing someone without the certificate can cost up to €25,000.
  • LagAnyone who makes, handles or sells perishable food needs food hygiene training (LMHV § 4). The law sets no hours, certificate or renewal, but you must be able to show proof on request.
  • Officiell vägledningMunich’s food control office asks you to write down who was trained, when, on what topics and by whom, at hiring and at least once a year.
  • LagSick staff: nobody may work in a restaurant kitchen while ill with, or suspected of, typhoid, paratyphoid, cholera, shigellosis, salmonellosis, other infectious gastroenteritis or hepatitis A or E. The same applies with infected wounds or skin disease. Staff must tell the employer at once (IfSG §§ 42, 43).

Allergener

  • LagThe 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • LagFor food that is not prepacked, tell guests before the sale, in German. Do it in writing (menu, sign, notice or screen) (LMIDV § 4).
  • LagTelling guests by word of mouth is allowed only if a written or electronic ingredient record exists, the authority and guests can see it on request, and a clear notice says so (LMIDV § 4).
  • LagSome additives must also be named on menus, for example “mit Farbstoff” (with colouring) and “mit Konservierungsstoff” (with preservative) (LMZDV § 5).

Brandsäkerhetskontroller

  • Officiell vägledningFire extinguishers are serviced every 2 years by a competent person, and the result is documented (ASR A2.2). Fryers and woks need a class F extinguisher (BGN guidance).
  • Officiell vägledningKitchen hood and grease filters are checked every working day. Ducts, fan and interlocks are checked every 6 months, and an exhaust test is done every year (BGN, VDI 2052, DGUV Regel 110-003).
  • Officiell vägledningGas appliances and their flame-failure devices get a function check every year. The owner also looks over the whole gas installation every year (BGN, DGUV Regel 110-003).
  • LagLiquefied gas (LPG) must be tested by a competent person: fixed installations at least every 4 years, mobile ones every 2 years, and every year in a room below ground (BetrSichV, Annex 3).
  • Officiell vägledningA qualified electrician tests the fixed electrical installation every 4 years. Portable appliances are tested about every 6 months, at most yearly if few faults are found (DGUV Regel 110-003).

Uppgifter

  • LagYou need food safety procedures based on HACCP principles (EU Regulation 852/2004, art. 5). German food hygiene law (LMHV) has no separate HACCP rules.
  • Officiell vägledningThe recognised national guide for restaurants is DEHOGA’s “Leitlinie für eine Gute Hygienepraxis in der Gastronomie” (3rd edition, 2022). It is sold and not free.
  • LagKeep your monitoring records, for example temperatures, cleaning and deliveries, for an appropriate period (Regulation 852/2004). Restaurants record who supplied what, but not their guests.
  • Officiell vägledningKeep equipment test records at least until the next test, and for LPG installations for their whole life (BGN guidance).

Officiella källor

Checked

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

Tyskland: appen Chef Hygiene

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

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