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

瑞士：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In Switzerland the app follows the federal Food Act (LMG) and the hygiene ordinance (HyV) and the GVG restaurant guide approved by the BLV; the cantons inspect, and there is no national 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

瑞士：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
Cantonal food control (Kantonschemiker/in, Kantonales Laboratorium), supervised by the Federal Food Safety and Veterinary Office (BLV)
公众评价
不
应用内的语言
Deutsch, Français, Italiano, English

您的检查

The 26 cantons inspect. Each has a cantonal chemist (Kantonschemiker/in) with food inspectors. The federal office BLV supervises the cantons and approves sector guides, but it does not inspect restaurants. The same federal rules apply in every canton.

Controls are risk-based and unannounced. A restaurant with its own kitchen gets a basic control at least every 2 years. After a visit the inspector gives a written result and can order repairs, ban rooms, equipment or a process, or close the business at once if health is in serious danger. Fees apply only after a formal finding (Beanstandung), a repeat fault or a follow-up visit, at most CHF 4,000 per inspection. Fines can reach CHF 40,000. You can object within 10 days (Einsprache) and appeal within 30 days (Beschwerde).

卫生等级

There is no national rating. Control reports and risk classes are not public (LMG Art. 24). Only canton Zug has an official quality certificate («sehr gut», «gut», «genügend», «ungenügend»), and showing it is voluntary.

“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

  • 官方指南Swiss law sets no general fridge number: keep the cold chain unbroken (HyV Art. 24). The GVG guide says perishable food at 5°C at most, egg products at 4°C, and the maker’s own maximum comes first.
  • 法律Fresh and thawed raw fish, and cooked chilled crustaceans and molluscs, must be at melting ice, 2°C at most (HyV Art. 44). Mince must be chilled to 2°C or frozen (HyV Art. 29 and 31).
  • 法律Frozen food must be at −18°C or colder. The surface must never be above −15°C (HyV Art. 25).
  • 官方指南GVG guide: cook and reheat to a core temperature of 70°C or more, held for at least 2 minutes. Pink meat is a known exception.
  • 官方指南GVG guide: keep hot food at a core temperature of 65°C or more, for 3 hours at most. Spot-check it and write it down. Law only says to use temperatures that prevent growth (HyV Art. 27).
  • 官方指南GVG guide: cool actively from 65°C to below 5°C within 90 minutes. The law says only “as fast as possible” (HyV Art. 27).
  • 官方指南GVG guide: a break in the cold chain should last 30 minutes at most. Chilled food that was offered unchilled is thrown away.
  • 官方指南GVG guide: thaw in the fridge, in a sealed bag under cold running water, or in a thawing device. Label the thaw date, use within 48 hours (delicate food 24 hours) and never refreeze.
  • 官方指南GVG guide: frying oil at 175°C at most, with polar compounds at 27 % at most.

员工、培训和健康

  • 法律Food handlers must be supervised and instructed or trained for their job. Whoever runs the HACCP system must be trained in HACCP (HyV Art. 22). Federal law sets no certificate, hours or renewal.
  • 官方指南GVG guide: write down the training. In a small business, oral instruction plus a signed attendance list is enough.
  • 法律Several cantons ask the restaurant manager for a hospitality certificate (Wirtepatent). In 2018 this applied in BE, FR, GE, TI, VD, VS, AG, BL, BS, JU, SO, TG, AI, LU, NW, OW and SH. Check the rule of your canton.
  • 法律Nobody with an acute foodborne illness may work with food. Carriers and people with infected wounds or skin lesions may work only with hygiene measures that rule out contamination. Staff must tell the responsible person at once (HyV Art. 21). Law and the GVG set no fixed time off and no medical certificate.
  • 法律If several people are ill at once, report it to the canton (HyV Art. 21).
  • Chef Hygiene 默认值Chef Hygiene advises 48 hours away from food work after sickness symptoms stop.

过敏原

  • 法律The 14 allergens are the same as in the EU (LIV Annex 6). Loose food needs the same information as prepacked food (LGV Art. 39).
  • 法律You may give allergen information orally only if a clearly visible written notice says so, and staff have the details in writing or an expert can answer at once (LIV Art. 5). A menu or poster also works.
  • 法律The origin country of meat and fish must always be given in writing. A “may contain traces” notice is not needed for loose food (LGV Art. 39, LIV Art. 5).
  • 官方指南GVG guide: written allergen marking is voluntary. If you use codes, use the GVG numbering from 1 (gluten) to 14 (molluscs).

消防安全检查

  • 法律Electrical installations in restaurants and small food places (under 1,200 m², up to 300 people) must be checked every 5 years by an independent control body. The grid operator writes to you 6 months before (NIV Annex 2.3.8–2.3.9).
  • 官方指南VKF fire protection rules, enforced by the cantons: check extinguishers yourself and service them as the maker says. Record delivery, refill and service dates. No national interval is set. Chef Hygiene suggests a service every 24 months.
  • 官方指南VKF rules for kitchens: keep extraction systems clean so there is no fire risk, and fit grease filters. No cleaning interval is set. Never heat oil or fat unattended. Keep no gas bottles in basements.
  • 官方指南VKF rules for emergency lights: check them at least twice a year, or yearly with a status display, and keep a control book (Kontrollbuch).
  • 官方指南Since 1 April 2026 no fireworks of any class are allowed in publicly accessible rooms such as restaurants and bars (VKF rule 26-15).

记录

  • 法律Every food business must run a self-check (Selbstkontrolle): good hygiene practice, HACCP principles scaled to risk and size, traceability and documentation. A business with up to 9 staff may reduce the documentation (LGV Art. 85).
  • 官方指南GVG guide for small businesses: look at fridge and freezer thermometers daily and write them down weekly or when a value is out of range. Keep signed delivery notes with the temperature check, a cleaning plan, pest checks and proof of training.
  • 官方指南GVG guide: keep delivery documents for at least 1 year or until the next inspection. Traceability data must be kept until the food is likely eaten (LGV Art. 83).

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。

瑞士：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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