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

Chef Hygiene
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Norveç: restoranlar ve paket servisler için

Her gün gıda denetimine hazırız.

Chef Hygiene follows the EU hygiene rules as Norway applies them (EEA), the Norwegian temperature rules in the hygiene regulation and Mattilsynet’s guidance, and Mattilsynet inspects and publishes the Smilefjes result.

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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.

Norveç: gıda hijyen kuralları

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

Denetleme organı
Norwegian Food Safety Authority (Mattilsynet)
Kamuoyu değerlendirmesi
Evet
Uygulamadaki diller
Norsk bokmål, English

Sizin incelemeniz

One national authority inspects: Mattilsynet (the Norwegian Food Safety Authority), under the Food Act (matloven, § 23). Municipalities only help on request. You must register your business before you start.

There is no fixed interval: Mattilsynet decides from risk and capacity. Visits are mostly unannounced, and some controls are digital. After a visit the steps are written guidance, then an order to correct with a deadline, then a coercive fine (tvangsmulkt). Mattilsynet can close an activity for up to 6 months for ignored orders or gross breaches. A follow-up control costs NOK 2,775 in person or NOK 1,388 otherwise.

Hijyen derecelendirmesi

Yes: Smilefjes (smiley). The three symbols are Smilefjes (no breach, or only trivial ones), Strekmunn (straight mouth: breaches) and Sur munn (sour mouth: serious or repeated breaches). The report must hang next to the entrance, visible before guests go in. Results are published on smilefjes.mattilsynet.no.

“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

  • KanunFridge: perishable food at 4°C or lower, unless the label says otherwise (hygiene regulation, § 12).
  • Resmi kılavuzFresh fish: keep it on ice, as near 0°C as possible, preferably 2°C or lower (Mattilsynet fish rules).
  • Resmi kılavuzFreezer: −18°C. Mattilsynet advises this for your own freezers. For food sold as deep-frozen it is law, with up to 3°C more allowed in local transport and final sale.
  • Resmi kılavuzCooking: 75°C in the centre can be enough (Smilefjes guide). Cook poultry and minced meat right through, and sear whole cuts well on the outside.
  • KanunHot holding: 60°C or hotter (hygiene regulation, § 13). Lower is allowed only in transport and serving to the guest if there is no health risk.
  • Resmi kılavuzCooling: from 60°C to 10°C within 2 hours, then into the 4°C fridge (Smilefjes guide, a guide rule). The law says as quickly as possible.
  • Resmi kılavuzReheating: to over 70°C, then hold above 60°C (Mattilsynet). There is no legal figure.
  • KanunDeliveries: chilled food at 4°C or the label’s temperature (law). Reject frozen food above −15°C. Hot food should arrive at 60°C or more (guidance).
  • Resmi kılavuzThawing: in the fridge, with no part of the food above 10°C (Smilefjes guide).

Personel, eğitim ve sağlık

  • KanunThere is no food hygiene certificate, set hours or renewal. The rules ask for no formal qualification. The business must make sure everyone has the skills needed (Food Act, § 8).
  • Resmi kılavuzWhoever writes the routines needs enough HACCP (food safety system) training. Everyone should get an induction.
  • KanunStaff with a food-borne illness, infected wounds or diarrhoea must not handle food, and must tell the manager at once (EU Regulation 852/2004, annex II chapter VIII).
  • Resmi kılavuzMattilsynet and the Institute of Public Health (FHI) advise coming back 48 hours after vomiting or diarrhoea stops. There is no health certificate and no stool test after travel.

Alerjenler

  • Resmi kılavuzThe 14 EU allergens apply. For food that is not prepacked, Mattilsynet (June 2025) says the information must be in writing and in Norwegian, shown with the word “Inneholder” (contains) by each dish, on a poster or on a screen.
  • Resmi kılavuzSpeaking, a QR code or a screen may be added but cannot replace the written information. Guests must find it without asking.
  • KanunFood information for guests must be in Norwegian or a language spelled like it. English may be added, not used instead (matinformasjonsforskriften, § 2).

Yangın güvenliği kontrolleri

  • Resmi kılavuzFire extinguishers: an owner look every 3 months, a certified control every year, and a service every 5 years (water, foam) or 10 years (powder, CO2), as in standard NS 3910 named by DSB. The law asks for checks by risk (FOR-2015-12-17-1710, § 5).
  • Resmi kılavuzGas: DSB’s table gives a check of large-kitchen gas equipment and pipe tightness every 2 years. From 1 January 2027 the law adds a condition check at least every 5 years and a gas detector.
  • KanunElectrics: the law asks for necessary inspection and maintenance (FEL, § 9) and sets no fixed interval.
  • Chef Hygiene varsayılanHood and duct: Chef Hygiene checks against the insurers’ rule (FG-1100:1): fat filters at least weekly, duct and fan every year, and an automatic fire suppression system serviced every 6 months. This is not law.

Kayıtlar

  • KanunYou need written routines (internkontroll) for what to do when something goes wrong, how to stop it happening again, a regular review, and using only current routines (IK-mat regulation, §§ 4–5).
  • KanunA binder, a notebook, a digital file or an app is accepted. HACCP principles apply (EU Regulation 852/2004, article 5).
  • Chef Hygiene varsayılanNo fixed number of years is set for records. The business decides and writes down how long each record is kept. Chef Hygiene suggests 12 months.

Resmi kaynaklar

Checked

Bu sayfa genel bilgilendirme amaçlıdır, hukuki tavsiye niteliği taşımaz. Lütfen yerel yetkililerle iletişime geçin.

Norveç: 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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