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Grekland: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In Greece the app follows the Ministry of Health ordinance Υ.Δ. 47829/2017 and the EFET hygiene guides; EFET and the regional public health services inspect, and there is no public rating.

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Grekland: regler för livsmedelshygien

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

Inspektionsorgan
Hellenic Food Authority (Ενιαίος Φορέας Ελέγχου Τροφίμων, EFET)
Offentlig betygsättning
Inga
Språk i appen
Ελληνικά, English

Din inspektion

EFET, the Hellenic Food Authority (Ενιαίος Φορέας Ελέγχου Τροφίμων), works under the Ministry of Rural Development and Food. It checks raw materials, food preparation, premises, equipment, staff hygiene and the HACCP-based system. The regional public health services (υγειονομικές υπηρεσίες) also inspect restaurants under the Ministry of Health ordinance. The municipality (Δήμος) takes the notification to open a food business.

Inspections are risk-based: high-risk businesses come first. They can be unannounced or follow a complaint. The inspector suggests improvements and sets a date for a re-check. A risk to health or repeated non-compliance brings sanctions. The municipality closes a business on the health service’s proposal, and EFET’s Board ratifies EFET fines.

Hygienbetyg

Greece has no public hygiene rating, score or sticker, and nothing has to be shown at the door. EFET publishes yearly statistics of its controls, not results for single restaurants.

”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

  • LagCooked food kept cold in retail self-service must be below 4°C (Υ.Δ. 47829/2017, art. 13). The ordinance sets no fridge number for restaurants.
  • Officiell vägledningEFET guidance: fridges at 1–5°C and chilled food at 5°C or colder. Chef Hygiene aims for 4°C and warns above 5°C. A colder label or product rule comes first.
  • Officiell vägledningEFET guidance: freezers at −18°C or colder. Never refreeze thawed food.
  • Officiell vägledningCook to 75°C in the centre, or 70°C for 2 minutes (EFET guidance).
  • LagHot holding equipment must keep the inside of the food above 60°C (Υ.Δ. 47829/2017, art. 11 and 13).
  • Officiell vägledningEFET guidance for food between 5°C and 60°C: up to 2 hours, serve or chill it. From 2 to 4 hours, serve it and never chill it. Over 4 hours, throw it away. This is allowed once only, during service.
  • Officiell vägledningEFET guidance for cooling cooked food: from 60°C to 21°C within 2 hours, then to 5°C within 2 more hours. Another table in the same guide says 60°C to 10°C within 2 hours.
  • Officiell vägledningEFET guidance for reheating: heat chilled food to over 75°C in the centre, once only, and serve it at once.
  • Officiell vägledningEFET guidance for deliveries: meat, mince, poultry and fish at 5°C or colder; eggs and live shellfish at 7°C or colder; frozen food at −18°C. Refuse food carried in the wrong conditions.

Personal, utbildning och hälsa

  • LagEvery food handler and cleaner needs EFET’s level 1 training certificate: a course of at least 8 hours and an EFET online exam (ΥΑ 110581/2025). The certificate is valid for 5 years. Old certificates stay valid until 6 May 2030.
  • LagStaff with a recognised degree that includes food hygiene are exempt from this training (ΥΑ 110581/2025).
  • LagEvery worker needs a health certificate (πιστοποιητικό υγείας): a doctor’s exam and a chest X-ray. Food handlers also need stool tests. It is valid for 5 years (Υ.Δ. 35797/2012).
  • LagStaff must tell their supervisor about stomach or gut illness, sore throat, cough, or discharge from the nose or eyes. They must stay out of food areas and come back only with a doctor’s note (Υ.Δ. 47829/2017, art. 8).
  • LagWounds, burns and skin infections must be covered with a brightly coloured waterproof dressing (Υ.Δ. 47829/2017, art. 8).
  • LagA restaurant needs a hand basin with hot and cold water, liquid soap and disposable towels, colour-coded knives and boards, and pedal bins (Υ.Δ. 47829/2017, art. 14).

Allergener

  • LagGive information on the 14 EU allergens for food sold loose or served (Regulation 1169/2011, art. 44).
  • Officiell vägledningEFET circular 20303/2014: give the information in writing (menu, list or signs) or by speaking. The information must be in Greek. Other languages may be added.
  • Officiell vägledningEFET circular 20303/2014: spoken information is allowed only with all three of these. A visible sign says where to find the information or asks customers to ask staff. A paper or screen copy is on site. Trained staff give it free, before the sale.
  • Officiell vägledningEFET circular 20303/2014: for phone and online orders, tell the customer before ordering that the information is available. Update it at once when a recipe changes.

Brandsäkerhetskontroller

  • LagFire extinguishers and fire equipment must be serviced at least once a year by a qualified technician, who signs the maintenance book (Fire Ordinance 12/2012). Keep the book on site.
  • LagA fire protection certificate (πιστοποιητικό ενεργητικής πυροπροστασίας) is needed only if the customer area is for over 150 people, LPG is used in customer areas, the shop is over 1,000 m², or over 200 kg of LPG cylinders are stored. It is valid for 5 years. Other restaurants keep a fire safety study and the maintenance book on site (Fire Service circular 48689/2025).
  • LagThe electrical installation must be re-inspected by a licensed electrician at least every 5 years for up to 50 people, and every 2 years for over 50 people (ΥΑ 101195/2021). Check again within 30 days of a new owner, and after panel work, an electric shock, a flood, a fire or an earthquake.
  • LagThe extraction hood must be kept clean and maintained without fail, with proof of cleaning in the business file. The ordinance sets no cleaning interval (Υ.Δ. 47829/2017).
  • Chef Hygiene standardChef Hygiene suggests a yearly check by a licensed gas installer. No legal interval for restaurant gas installations was found.

Uppgifter

  • LagA restaurant needs HACCP-based procedures and a named hygiene person (Υ.Δ. 47829/2017, art. 5).
  • LagKeep a temperature file for fridges, freezers, hot cabinets and cooking (Υ.Δ. 47829/2017, art. 6). The ordinance sets no daily count; Chef Hygiene asks for checks twice a day.
  • LagKeep five more files: staff, health and training certificates; water; cleaning and disinfection; suppliers and traceability; pest control with a contract with a licensed pest control company, a map of bait stations and treatment records (Υ.Δ. 47829/2017, art. 6).

Officiella källor

Checked

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

Grekland: appen Chef Hygiene

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

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