目前已在50个国家/地区上市，并遵循各国的食品卫生法规。

Chef Hygiene
菜单

比利时：用于餐厅和外卖

每天都要做好接受食品检查的准备。

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 天免费试用 · 每个网站统一价格 · 无合同

电脑上的 Chef Hygiene 应用程序：厨房主屏幕及其日常检查手机上的Chef Hygiene应用程序：厨房主屏幕及其日常检查

比利时：食品卫生规则

本页规则目前为英文版，稍后会翻译成您的语言。

检查机构
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)
公众评价
是的
应用内的语言
Nederlands, Français, English

您的检查

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.

卫生等级

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.

“法律”是指具有约束力的规则。“官方指南”并非法律，但检查人员会参考它。“Chef Hygiene 默认值”是指在没有规则给出具体数值的情况下，应用程序会检查的值。

温度

  • 法律Chilled 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).
  • 法律Chilled 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.
  • 法律Fresh 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.
  • 法律Frozen food: −18°C or colder, with a short rise to −15°C allowed (art. 22/1).
  • 法律Hot 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.
  • 法律Cooling: from 60°C to 10°C within 2 hours at most (art. 23 §2).
  • 法律Reheating: 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.
  • 官方指南Belgian law sets no core cooking temperature. Guide G-023 says “well heated” means at least 2 minutes at 70°C in the centre.
  • 官方指南Cooled dishes are kept 3 to 4 days at most, labelled with the dish, the cooling date and the use-by date (G-023).

员工、培训和健康

  • 法律Belgian 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).
  • 官方指南The 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.
  • 法律The medical certificate for food handlers was abolished on 11 August 2018.
  • 官方指南Staff 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.

过敏原

  • 法律The 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).
  • 法律For 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.
  • 法律Spoken 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.
  • 法律You must always show a clear written notice that says where to find or ask for allergen information and that recipes can change.

消防安全检查

  • 法律Fire 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.
  • 法律Evacuation drill for staff: at least once a year (Codex, art. III.3-26 §2).
  • 法律Low-voltage electrical installations are inspected every 5 years by an accredited inspection body (AREI/RGIE).
  • 法律Gas, 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.
  • 官方指南Hood 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.

记录

  • 法律Every 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).
  • 官方指南Small businesses can use the relaxations in the FAVV guide G-044 (version 2, 25 October 2024) or the hospitality guide G-023.
  • 官方指南Check fridges and freezers every day and write the temperatures down. Every cold unit needs a thermometer accurate to 1°C (art. 21).
  • 官方指南Keep 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).

官方消息

Checked

本页面仅提供一般信息，不构成法律建议。请咨询当地政府部门。

比利时：Chef Hygiene 应用程序

该应用程序会加载您厨房的这些规则，对照这些规则检查您的记录，并保留证据以供检查员参考。

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其他国家

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