Şu anda 50 ülkede, her ülkenin kendi gıda hijyen kurallarına uygun olarak satışa sunulmaktadır.

Chef Hygiene
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Belçika: restoranlar ve paket servisler için

Her gün gıda denetimine hazırız.

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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14 gün ücretsiz · site başına tek fiyat · sözleşme yok

Bilgisayardaki Chef Hygiene uygulaması: günlük kontrollerin yer aldığı bir mutfağın ana ekranı.Telefonunuzdaki Chef Hygiene uygulaması: günlük kontrollerin yer aldığı bir mutfağın ana ekranı.

Belçika: gıda hijyen kuralları

Bu sayfadaki kurallar şimdilik İngilizce’dir. Daha sonra sizin dilinize çevrilecektir.

Denetleme organı
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)
Kamuoyu değerlendirmesi
Evet
Uygulamadaki diller
Nederlands, Français, English

Sizin incelemeniz

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.

Hijyen derecelendirmesi

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.

“Kanun”, bağlayıcı bir kuraldır. “Resmi kılavuz” kanun değildir, ancak denetçiler bunu bekler. “Chef Hygiene varsayılan”, hiçbir kuralın sayı vermediği durumlarda uygulamanın kontrol ettiği bir değerdir.

Sıcaklıklar

  • KanunChilled 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).
  • KanunChilled 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.
  • KanunFresh 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.
  • KanunFrozen food: −18°C or colder, with a short rise to −15°C allowed (art. 22/1).
  • KanunHot 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.
  • KanunCooling: from 60°C to 10°C within 2 hours at most (art. 23 §2).
  • KanunReheating: 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.
  • Resmi kılavuzBelgian law sets no core cooking temperature. Guide G-023 says “well heated” means at least 2 minutes at 70°C in the centre.
  • Resmi kılavuzCooled dishes are kept 3 to 4 days at most, labelled with the dish, the cooling date and the use-by date (G-023).

Personel, eğitim ve sağlık

  • KanunBelgian 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).
  • Resmi kılavuzThe 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.
  • KanunThe medical certificate for food handlers was abolished on 11 August 2018.
  • Resmi kılavuzStaff 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.

Alerjenler

  • KanunThe 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).
  • KanunFor 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.
  • KanunSpoken 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.
  • KanunYou must always show a clear written notice that says where to find or ask for allergen information and that recipes can change.

Yangın güvenliği kontrolleri

  • KanunFire 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.
  • KanunEvacuation drill for staff: at least once a year (Codex, art. III.3-26 §2).
  • KanunLow-voltage electrical installations are inspected every 5 years by an accredited inspection body (AREI/RGIE).
  • KanunGas, 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.
  • Resmi kılavuzHood 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.

Kayıtlar

  • KanunEvery 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).
  • Resmi kılavuzSmall businesses can use the relaxations in the FAVV guide G-044 (version 2, 25 October 2024) or the hospitality guide G-023.
  • Resmi kılavuzCheck fridges and freezers every day and write the temperatures down. Every cold unit needs a thermometer accurate to 1°C (art. 21).
  • Resmi kılavuzKeep 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).

Resmi kaynaklar

Checked

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Belçika: Chef Hygiene uygulaması

Uygulama, mutfağınız için geçerli olan bu kuralları yükler, kayıtlarınızı bunlarla karşılaştırır ve denetçi için kanıt niteliğinde belgeler oluşturur.

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