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

希腊：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In Greece the app follows the Ministry of Health ordinance Υ.Δ. 47829/2017 and the EFET hygiene guides; EFET and the regional public health services inspect, and there is no public rating.

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

希腊：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
Hellenic Food Authority (Ενιαίος Φορέας Ελέγχου Τροφίμων, EFET)
公众评价
不
应用内的语言
Ελληνικά, English

您的检查

EFET, the Hellenic Food Authority (Ενιαίος Φορέας Ελέγχου Τροφίμων), works under the Ministry of Rural Development and Food. It checks raw materials, food preparation, premises, equipment, staff hygiene and the HACCP-based system. The regional public health services (υγειονομικές υπηρεσίες) also inspect restaurants under the Ministry of Health ordinance. The municipality (Δήμος) takes the notification to open a food business.

Inspections are risk-based: high-risk businesses come first. They can be unannounced or follow a complaint. The inspector suggests improvements and sets a date for a re-check. A risk to health or repeated non-compliance brings sanctions. The municipality closes a business on the health service’s proposal, and EFET’s Board ratifies EFET fines.

卫生等级

Greece has no public hygiene rating, score or sticker, and nothing has to be shown at the door. EFET publishes yearly statistics of its controls, not results for single restaurants.

“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Cooked food kept cold in retail self-service must be below 4°C (Υ.Δ. 47829/2017, art. 13). The ordinance sets no fridge number for restaurants.
  • 官方指南EFET guidance: fridges at 1–5°C and chilled food at 5°C or colder. Chef Hygiene aims for 4°C and warns above 5°C. A colder label or product rule comes first.
  • 官方指南EFET guidance: freezers at −18°C or colder. Never refreeze thawed food.
  • 官方指南Cook to 75°C in the centre, or 70°C for 2 minutes (EFET guidance).
  • 法律Hot holding equipment must keep the inside of the food above 60°C (Υ.Δ. 47829/2017, art. 11 and 13).
  • 官方指南EFET guidance for food between 5°C and 60°C: up to 2 hours, serve or chill it. From 2 to 4 hours, serve it and never chill it. Over 4 hours, throw it away. This is allowed once only, during service.
  • 官方指南EFET guidance for cooling cooked food: from 60°C to 21°C within 2 hours, then to 5°C within 2 more hours. Another table in the same guide says 60°C to 10°C within 2 hours.
  • 官方指南EFET guidance for reheating: heat chilled food to over 75°C in the centre, once only, and serve it at once.
  • 官方指南EFET guidance for deliveries: meat, mince, poultry and fish at 5°C or colder; eggs and live shellfish at 7°C or colder; frozen food at −18°C. Refuse food carried in the wrong conditions.

员工、培训和健康

  • 法律Every food handler and cleaner needs EFET’s level 1 training certificate: a course of at least 8 hours and an EFET online exam (ΥΑ 110581/2025). The certificate is valid for 5 years. Old certificates stay valid until 6 May 2030.
  • 法律Staff with a recognised degree that includes food hygiene are exempt from this training (ΥΑ 110581/2025).
  • 法律Every worker needs a health certificate (πιστοποιητικό υγείας): a doctor’s exam and a chest X-ray. Food handlers also need stool tests. It is valid for 5 years (Υ.Δ. 35797/2012).
  • 法律Staff must tell their supervisor about stomach or gut illness, sore throat, cough, or discharge from the nose or eyes. They must stay out of food areas and come back only with a doctor’s note (Υ.Δ. 47829/2017, art. 8).
  • 法律Wounds, burns and skin infections must be covered with a brightly coloured waterproof dressing (Υ.Δ. 47829/2017, art. 8).
  • 法律A restaurant needs a hand basin with hot and cold water, liquid soap and disposable towels, colour-coded knives and boards, and pedal bins (Υ.Δ. 47829/2017, art. 14).

过敏原

  • 法律Give information on the 14 EU allergens for food sold loose or served (Regulation 1169/2011, art. 44).
  • 官方指南EFET circular 20303/2014: give the information in writing (menu, list or signs) or by speaking. The information must be in Greek. Other languages may be added.
  • 官方指南EFET circular 20303/2014: spoken information is allowed only with all three of these. A visible sign says where to find the information or asks customers to ask staff. A paper or screen copy is on site. Trained staff give it free, before the sale.
  • 官方指南EFET circular 20303/2014: for phone and online orders, tell the customer before ordering that the information is available. Update it at once when a recipe changes.

消防安全检查

  • 法律Fire extinguishers and fire equipment must be serviced at least once a year by a qualified technician, who signs the maintenance book (Fire Ordinance 12/2012). Keep the book on site.
  • 法律A fire protection certificate (πιστοποιητικό ενεργητικής πυροπροστασίας) is needed only if the customer area is for over 150 people, LPG is used in customer areas, the shop is over 1,000 m², or over 200 kg of LPG cylinders are stored. It is valid for 5 years. Other restaurants keep a fire safety study and the maintenance book on site (Fire Service circular 48689/2025).
  • 法律The electrical installation must be re-inspected by a licensed electrician at least every 5 years for up to 50 people, and every 2 years for over 50 people (ΥΑ 101195/2021). Check again within 30 days of a new owner, and after panel work, an electric shock, a flood, a fire or an earthquake.
  • 法律The extraction hood must be kept clean and maintained without fail, with proof of cleaning in the business file. The ordinance sets no cleaning interval (Υ.Δ. 47829/2017).
  • Chef Hygiene 默认值Chef Hygiene suggests a yearly check by a licensed gas installer. No legal interval for restaurant gas installations was found.

记录

  • 法律A restaurant needs HACCP-based procedures and a named hygiene person (Υ.Δ. 47829/2017, art. 5).
  • 法律Keep a temperature file for fridges, freezers, hot cabinets and cooking (Υ.Δ. 47829/2017, art. 6). The ordinance sets no daily count; Chef Hygiene asks for checks twice a day.
  • 法律Keep five more files: staff, health and training certificates; water; cleaning and disinfection; suppliers and traceability; pest control with a contract with a licensed pest control company, a map of bait stations and treatment records (Υ.Δ. 47829/2017, art. 6).

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。

希腊：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