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

丹麦：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 Danish hygiene order (BEK 1331/2025) and the hygiene guide VEJ 9700/2025 of the Danish Veterinary and Food Authority (Fødevarestyrelsen), which inspects and publishes the Smiley result.

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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

丹麦：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
Danish Veterinary and Food Authority (Fødevarestyrelsen)
公众评价
是的
应用内的语言
Dansk, English

您的检查

One national authority inspects: Fødevarestyrelsen (the Danish Veterinary and Food Authority), part of the Ministry of Business. It works through three food units: East, South and North. The inspector checks your self-check (egenkontrol), the premises and your papers.

Visits are unannounced. Most restaurants and cafés get sample-based control chosen by a risk model, with no fixed rhythm: firms with problems get more visits. The inspector can take samples and photos and hold back food. Sanctions are a warning, an order, a ban, an administrative fine, a police report or loss of approval. After a warning you pay for 1 follow-up visit, and after an order, ban or fine for 2.

卫生等级

Yes: the public Smiley scheme (BEK 1225/2024). A glad smiley means no remarks. A smiley with a straight mouth means a warning, order or ban. A sad smiley means a fine, a police report or loss of approval. The smiley sign must hang at every public entrance, and the last 4 results are on findsmiley.dk.

“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Fridge: the air must be 5°C or colder for cooked and cooled dishes, minced meat, meat preparations, fresh poultry, food with cream and milk products (BEK 1331/2025, § 25 and annex 3).
  • 法律Other chilled limits in the order: 10°C for mayonnaise salads with pH above 4,5 and for fish semi-preserves, and 12°C for eggs. If the label says colder, follow the label.
  • 法律Fresh fish and cooked shellfish: keep them on ice or at 2°C at most (EU Regulation 853/2004, which the authority applies to restaurants).
  • 法律Freezer: −18°C or colder for deep-frozen food (BEK 1194/2005, § 5). A short rise of up to 3°C is allowed during local delivery.
  • 法律Cooking and reheating: 75°C in the whole food needs no extra documentation (BEK 1331/2025, § 26). A lower temperature needs your own proof that it is safe.
  • 官方指南Fish: the hygiene guide accepts 60°C in the centre for at least 1 minute.
  • 法律Hot holding: at least 56°C everywhere in the food, with no time limit (BEK 1331/2025, § 29). This has been the rule since 1 January 2026. The old limit was 65°C.
  • 官方指南Cooling: from 56°C to 10°C within 4 hours, then into the fridge at 5°C (hygiene guide VEJ 9700/2025). The law only says as fast as possible.
  • 官方指南Chilled food taken out of the fridge for preparing, plating or a buffet: 3 hours at most in all. Leftovers are normally thrown away (hygiene guide).

员工、培训和健康

  • 官方指南There is no food hygiene certificate, no set hours and no renewal. Staff must be instructed or trained in food handling and personal hygiene. Training by a colleague is often enough (hygiene guide VEJ 9700/2025, chapter 23).
  • 官方指南Whoever builds the self-check must be trained in HACCP (a food safety system), in proportion to the size of the business. The firm chooses who and which course.
  • 法律Staff with an illness food can carry (vomiting, diarrhoea, skin or throat infection) may not handle food or enter food areas. They must tell the manager.
  • 官方指南A person should come back at least 48 hours after the symptoms stop. There is no health check or health certificate.

过敏原

  • 法律The 14 EU allergens must be declared. For food that is not prepacked, the information can be written or given by staff in words (BEK 1355/2015, § 13).
  • 法律If the allergens are not written on the menu or by the food, a visible sign must say that allergen information is available from staff on request. For online orders, the notice also goes on the website.
  • 法律You need no sign if staff ask every customer about allergies first. You must be able to show what each dish contains, including sauces and spice mixes.

消防安全检查

  • 官方指南Fire extinguishers: a check every year by a competent person, with a label showing year, month and signature. A pressure test is needed every 5 years, and every 10 years for CO2 extinguishers (building regulation BR18 guide, chapter 7).
  • 官方指南Kitchen: at least 1 suitable extinguisher, a fire blanket where you fry (checked every year), and a fat extinguisher of type 75 F or higher no more than 30 m away.
  • 法律Fire inspection (brandsyn) by the municipal rescue service is free. It is every year for rooms for more than 150 people, and every 2 years for 51 to 150 people only if the municipality decides (BEK 2341/2021).
  • 法律Electrics: in a restaurant for more than 150 people, an authorised electrician checks the installation every 24 months. The certificate must be shown to guests (BEK 1119/2019).
  • 法律Gas: a kitchen is class 6 (large kitchen). You need a written operation and maintenance plan that sets how often it is checked (BEK 247/2018). Gas cooking appliances may only run while the extraction runs.

记录

  • 法律Your self-check (egenkontrol) is based on HACCP: a written risk analysis and a written programme for the critical points. Good working practices can be given in words. All must be at the premises, on paper or digital (EU Regulation 852/2004, article 5).
  • 官方指南Traceability records (supplier, goods, date, quantity, such as invoices or delivery notes) are always needed. Keep them 5 years as a starting point.
  • 官方指南Keep self-check records for a suitable period. The guidance gives no number of months. Review the self-check once a year as a rule.

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。

丹麦：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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