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

匈牙利：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In Hungary the app follows the EU hygiene rules, Decree 62/2011 (VM) and Nébih’s catering hygiene guide; county and district government offices inspect, directed by NKFH.

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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

匈牙利：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
National Trade and Consumer Protection Authority (Nemzeti Kereskedelmi és Fogyasztóvédelmi Hatóság, NKFH)
公众评价
不
应用内的语言
Magyar, English

您的检查

The county (vármegyei) government offices and their district offices (járási hivatal) inspect restaurants on site. NKFH directs this food-trade control and plans the yearly programme. Nébih keeps the food business register (FELIR), the hygiene guide and the list of risky firms.

Under the Food Chain Act (Éltv., Act 2008/XLVI) a fine starts at HUF 15,000. An on-the-spot fine is HUF 25,000 to 200,000. The authority can suspend a business for up to 1 year or ban it for up to 3 years, and a notice must hang on the premises meanwhile. The business pays for samples that fail. Fire, public-health, labour and tax offices also check premises.

卫生等级

There is no rating or sticker for ordinary restaurants. Nébih has a voluntary quality rating from jeles (5, 90 to 100%) to elégtelen (1, under 60%), compulsory only for public canteens. Serious breaches are published by name on Nébih’s risky-firm list for 2 years.

“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Chilled prepared food: 0 to +5°C, covered. Nébih’s catering guide gives this; there is no legal fridge limit for restaurants.
  • 官方指南Raw goods in the fridge, at most: red meat 7°C, poultry 4°C, offal 3°C, minced meat 2°C. Fresh fish is kept near melting ice (Nébih’s guide).
  • 法律Your own freezing: −18°C or colder, and never warmer in storage (Decree 62/2011 (VM), annex 3).
  • 官方指南Cooking: 72°C in the core for 2 minutes, or 75°C at every point. Decree 62/2011 (VM) defines this “safe heat treatment” and requires it for public catering and food sent to events; Nébih’s guide uses it for restaurants.
  • 官方指南Hot holding: +63°C or hotter. Without hot holding, serve within 3 hours of making. Food kept 3 hours at an uncertain temperature is thrown away (Nébih’s guide).
  • 官方指南Cooling: start within 30 minutes of cooking and reach below +10°C within the next 90 minutes (2 hours in all). Then keep it at 0 to +5°C (Nébih’s guide).
  • 官方指南Reheating: 72°C in the core for 2 minutes, or 75°C at every point, and only once (Nébih’s guide).
  • 官方指南Chilled food on an unchilled buffet: 2 hours at most. Leftovers from service are never offered again (Nébih’s guide; Decree 62/2011 (VM) § 16).

员工、培训和健康

  • 法律There is no hygiene certificate and no set training hours. Each new worker must be trained within 1 month of starting, and the business documents it (Decree 68/2007).
  • 法律Everyone who makes or sells food needs a medical exam before starting, a signed health statement and a health booklet. The exam is repeated every year (Decree 33/1998 (NM)).
  • 法律Nobody with a food-borne illness, infected wound, skin infection or diarrhoea may work with food. They must report it at once (EU Regulation 852/2004).
  • 法律A responsible food-safety person must be able to act at once during all opening hours. Micro firms need this person on site within 2 hours (Éltv. § 22).
  • 官方指南A worker comes back after illness with a doctor’s note (Nébih’s guide and NKFH’s guide).

过敏原

  • 法律Guests must be told about the 14 EU allergens in food that is not prepacked, before they order and free of charge. This includes online orders (Decree 36/2014 (FM)).
  • 法律Written information is a sheet, menu or screen where the food is offered, with a sign that points guests to it.
  • 法律Oral information is allowed only if a trained responsible person is always present, a visible notice says guests can ask, and a written internal procedure names that person and shows allergen training.
  • 法律The information must be in Hungarian. If fresh meat was frozen before, you must say so.

消防安全检查

  • 法律The keeper checks each fire extinguisher at least every 3 months. A registered maintenance firm services it at the intervals in the OTSZ annex. Keep a fire-safety operating log (tűzvédelmi üzemeltetési napló) (OTSZ, Decree 54/2014 (BM) §§ 263–264).
  • 法律A hot kitchen’s ventilation and odour extraction are cleaned at the maker’s interval, otherwise at least once a year, with written proof (OTSZ § 196).
  • 法律The electrical installation gets a fire-safety review at least every 6 years, or every 3 years if you store over 300 kg or 300 litres of highly flammable material (OTSZ § 277).
  • 法律The residual-current switch (RCD) is function-tested every 3 months. Hand tools and portable transformers are checked every year (Decree 10/2016 (NGM) § 19).

记录

  • 法律HACCP-based procedures are required (EU Regulation 852/2004). Paper and digital records are both accepted.
  • 法律Keep the self-check records at the premises for at least 2 years. Micro and small firms may use paper or electronic records; larger firms must use electronic ones (Decree 28/2017 (FM) § 4).
  • 法律Public canteens and kitchens making over 29 portions a day keep a recipe record with allergens for 90 days after the dish ends (Decree 62/2011 (VM)).
  • 法律Public and event catering over 29 portions a day keeps a 100 g sample of each dish for 72 hours at 0 to +5°C (Decree 62/2011 (VM)).

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。

匈牙利：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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