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
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塞浦路斯：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In the Republic of Cyprus the app follows EU Regulation 852/2004, the Hygiene Regulations (Κ.Δ.Π. 320/2006) and the Public Health Services hygiene guides; the Public Health Services inspect, and there is no public rating.

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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

塞浦路斯：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
Public Health Services of the Ministry of Health (Υγειονομικές Υπηρεσίες)
公众评价
不
应用内的语言
Ελληνικά, English

您的检查

The Public Health Services (Υγειονομικές Υπηρεσίες) of the Ministry of Health inspect restaurants through five district offices. Some municipal health services may inspect in their own area under Law 54(I)/1996. The Deputy Ministry of Tourism licenses restaurants under Law 29/1985, and its officers also check cleanliness.

Inspections are risk-based. Eleven risk factors give a category from 1 to 4, and the category is the number of full inspections a year. Seasonal businesses get fewer. The inspector can give written instructions, take samples, seize food, and suspend a business for up to 4 days, renewable. Administrative fines can reach €854 a day, and a court can fine, close the premises and ban trading (Law 54(I)/1996). You can object to a suspension or seizure within 3 working days.

卫生等级

Cyprus has no public hygiene rating, grade or sticker, and nothing has to be displayed. The Tourism classes A, B and C describe the building and service, not hygiene.

“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No Cyprus law sets fridge, hot-holding, cooling or reheating numbers for restaurants. The numbers below come from the Public Health Services Hygiene Guide No 1 (2nd edition) and its HACCP plan for small businesses.
  • 官方指南Guide No 1: chilled food, and raw meat, poultry and fish, at 5°C or below. The small-business plan sets a critical limit of 7°C. Chef Hygiene aims for 5°C and warns above 7°C. Cakes and pastries: 8°C at most.
  • 法律Quick-frozen food must be at −18°C or colder. Brief rises of up to 3°C are allowed in transport and display (Κ.Δ.Π. 80/2002, reg. 6). Guide: never refreeze; ice cream on display at −14°C or colder.
  • 官方指南Guide No 1: cook to 75°C in the centre, or 70°C for 2 minutes. Pork and burgers: 68,3°C for 15 seconds. Frying oil never above 180°C.
  • 官方指南Guide No 1: keep hot food at 60°C or more. Below 60°C is allowed once, for serving only. The small-business plan says above 63°C.
  • 官方指南Guide No 1 for food between 5°C and 60°C: under 2 hours, chill it or eat it. From 2 to 4 hours, eat it at once. Over 4 hours, throw it away.
  • 官方指南Guide No 1: cool from 60°C to 10°C within 2 hours, never over 3 hours, then keep at 5°C or below.
  • 官方指南Guide No 1: reheat to above 75°C in the centre. No time limit is given.
  • 官方指南Guide No 1: thaw in the fridge at 5°C or below, or under running drinking water at 21°C or below for at most 3 hours.

员工、培训和健康

  • 法律Everyone who touches open food needs a health certificate from a government Chief Medical Officer, renewed every 12 months. It includes a stool test for Salmonella and parasites (Κ.Δ.Π. 320/2006). Keep it ready for inspectors.
  • 法律Staff who are ill tell the manager, and the manager tells the district Chief Medical Officer at once. They return to work only when that officer decides. There is no fixed number of days off (Κ.Δ.Π. 320/2006).
  • 法律Staff who handle open food keep themselves clean, cover wounds with a waterproof dressing, do not smoke or spit, and wear a white coat and a head covering (Κ.Δ.Π. 320/2006).
  • 官方指南Guide No 1: all staff do Level 1 at hiring (read the Ministry’s hygiene handbook and sign a statement). Owners, managers and staff who prepare food do Level 2, a 30-hour course. No legal course or renewal is set.
  • 法律Staff must be supervised and trained to suit their job (Regulation 852/2004, Annex II).

过敏原

  • 法律Give information on the 14 EU allergens for food served or sold loose (Regulation 1169/2011, art. 44).
  • 官方指南Public Health Services: loose food gives the information through labelling, and the minimum is the allergenic ingredients. Chef Hygiene asks for a written list per dish and an “ask staff” sign.
  • 法律All food information must be in Greek. Other languages may be added (Κ.Δ.Π. 262/2002, reg. 5).
  • 法律For phone and online orders, give the information before ordering and again at delivery, in Greek (Regulation 1169/2011, art. 14).

消防安全检查

  • 官方指南Extinguishers: the owner checks at least every 3 months and writes it down. A qualified firm services them every year (Κ.Δ.Π. 520/2014 code of practice).
  • 法律LPG installations must be inspected by an approved gas installation inspector: every 6 years for 4 or more linked cylinders or up to 500 kg, every 5 years for 500 to 2,000 kg or food trucks, every 4 years above 2,000 kg or for tanks (Κ.Δ.Π. 189/2021). Storage of up to 200 kg and one cylinder joined straight to one appliance are exempt.
  • 法律The employer must have an emergency plan and name, train and record staff for first aid, fire fighting and evacuation. Fire equipment and alarms are tested by a competent person.
  • 法律Electrical installations over 150 kVA need a registered maintainer and a register (Κ.Δ.Π. 78/2022). No fixed interval was found for smaller sites. No legal hood cleaning interval was found.

记录

  • 法律HACCP-based procedures with records that fit the size of the business are required (Regulation 852/2004, art. 5).
  • 官方指南Public Health Services small-business plan: keep records of suppliers and goods-in, fridge and freezer temperatures (2–3 times a day), cooking and reheating, hot and cold display, water and ice tests, staff health certificates, cleaning, pest control with a bait map, equipment upkeep and staff training. Review the plan 1–2 times a year.
  • 法律Pest control by a licensed operator is required for professional biocide work (Κ.Δ.Π. 145/2019). Keep records and a bait map.

官方消息

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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。

塞浦路斯：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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