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

捷克：用于餐厅和外卖

每天都要做好接受食品检查的准备。

Chef Hygiene follows the Czech Food Act (110/1997), the catering decree 121/2023 and the guidance hosted by SZPI, which inspects almost all restaurants and cafés.

即将推出App Store开始吧Google Play从……获取视窗打开Web应用程序

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

捷克：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
Czech Agriculture and Food Inspection Authority (Státní zemědělská a potravinářská inspekce, SZPI)
公众评价
不
应用内的语言
Čeština, English

您的检查

SZPI (the Czech Agriculture and Food Inspection Authority, under the Ministry of Agriculture) inspects all open catering since 1 January 2025: restaurants, cafés, fast food, pubs, bars and delivery. The regional hygiene stations (KHS) keep only hospital, care, school and prison catering and children’s camps.

A visit can start with no notice: it begins when the inspector shows the authorisation on the spot. On the spot the inspector can order faults to be fixed, ban the use of the premises (closure) and have unsafe food destroyed. A failed re-check is paid by the operator. Fines go up to CZK 1, 3, 10 or 50 million, depending on the offence group (Food Act, § 17f).

卫生等级

There is no public rating, sticker or duty to show a result at the door. SZPI’s site potravinynapranyri.cz only lists premises it has closed (zákaz užívání prostor).

“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 dishes: 0 to 4°C (decree 121/2023, § 3). Cold cakes and delicatessen dishes may be kept at 8°C at most.
  • 官方指南Raw meat limits at delivery, as in EU Regulation 853/2004: poultry 4°C, other meat 7°C, offal 3°C, mince 0 to 2°C. Fresh fish on melting ice (SZPI guidance).
  • 法律Frozen dishes: −18°C or colder (decree 121/2023, § 3).
  • 官方指南Cooking: 75°C in the core for 5 minutes (SZPI handbook, an old guide).
  • 法律Hot dishes: at least 60°C until served, within the serve-by time you set in your HACCP plan. After that time the food must not be stored, reheated, cooled or frozen (decree 121/2023, § 3; decree 137/2004, § 25).
  • 官方指南Cooling: from 60°C to 10°C within 2 hours, then 4°C at once (guidance). The law says as fast as possible.
  • Chef Hygiene 默认值Reheating: the SZPI handbook says 70°C in all parts within 60 minutes. The Codex code says 75°C in the centre within 1 hour. Chef Hygiene checks against 75°C.
  • 法律Frying: oil at 180°C at most, and chips below 175°C. Throw away oil with signs of breakdown, such as polar compounds over 25 % or a burnt smell (decree 121/2023).
  • 官方指南Hot food sent out: 60°C at hand-over, delivered within 1 hour, and 2 hours at most. Label it with the hour it should be eaten (guidance; Food Act labelling duty).

员工、培训和健康

  • 法律There is no food hygiene certificate, set hours or renewal for kitchen staff. Anyone in contact with food needs the knowledge to protect public health (Act 258/2000, § 19). The hygiene authority may test them.
  • 法律If the authority tests someone and finds the knowledge missing, that person may not work until passing an oral exam.
  • 法律The health card (zdravotní průkaz) ended on 1 July 2023. Medical checks are needed only where a decree or the authority orders them.
  • 法律Staff with a disease food can carry, infected wounds, skin infections or diarrhoea must not handle food and must report it at once (EU Regulation 852/2004, annex II chapter VIII).

过敏原

  • 法律The 14 EU allergens must always be given in writing for food that is not prepacked. Speaking alone is not enough (Food Act, § 9a; decree 417/2016, § 7).
  • 法律There are four written ways: allergens in the dish description, number or letter codes explained in the menu, a screen, or the notice “Informaci o výskytu konkrétních alergenů v pokrmu žádejte u obsluhy.” followed by staff giving the exact allergens.
  • 法律Guests must also see the dish name and the portion size. For online or phone orders, give the allergen information before the order is completed and again at delivery. It must be in Czech.

消防安全检查

  • 法律Fire extinguishers: a check every 12 months and after use. A pressure test is needed every 3 years for water and foam, and every 5 years for the others (decree 246/2001, § 9).
  • 法律Preventive fire inspection: every 12 months, or every 6 months at elevated risk, written in the fire book (decree 246/2001, § 13).
  • 法律Gas: a check every 12 months and a revision by a revision technician every 36 months. Keep the papers 10 years (Government Regulation 191/2022, § 19).
  • 法律Electrics: a revision by a revision technician. The term is 24 months if the building allows over 200 people, and 12 months for wet rooms (Government Regulation 190/2022).

记录

  • 法律HACCP is required (EU Regulation 852/2004, article 5). Critical points are recorded in writing or electronically (decree 137/2004, § 38).
  • 法律Keep monitoring records, limit breaches and corrective actions for 14 days from the production date of the dish.
  • 法律Keep records of system changes and verification results for 1 year (decree 137/2004, § 38).

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。

捷克：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。

即将推出App Store开始吧Google Play从……获取视窗打开Web应用程序

其他国家

国家