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

卢森堡：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In Luxembourg the app follows the food control law of 2 April 2026, ALVA’s inspection sheets and the HORESCA hygiene guide; ALVA is the only inspector, 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

卢森堡：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
Luxembourg Veterinary and Food Administration (Administration luxembourgeoise vétérinaire et alimentaire, ALVA)
公众评价
不
应用内的语言
Français, Deutsch, English

您的检查

ALVA is the one national food inspection body, under the minister for Agriculture, Food and Viticulture. Its agents and customs (ADA) agents carry out hygiene checks in restaurants. There are no regional or local food inspectors.

Controls are risk-based, and ALVA publishes no fixed interval. Inspectors can read all records, including digital ones, take samples and buy food anonymously. The owner gets a written report with fixes and deadlines. ALVA can order emergency measures, withdraw the registration or close the business with seals. Administrative fines run from €250 to €10,000. Serious cases go to court (law of 2 April 2026).

卫生等级

Luxembourg has no public hygiene rating, no sticker and no duty to display results. ALVA publishes yearly summaries and the list of registered sites, not scores. Inspectors use ALVA’s checklist “Hygiène de base”, which scores each item as compliant, minor or major.

“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 Luxembourg law sets chilled, hot-holding, cooling or reheating temperatures for restaurants. The values below come from ALVA’s inspection sheet F-011 and the HORESCA guide (2022, validated by the minister).
  • 官方指南HORESCA guide: fridges at 4°C at most. ALVA sheet F-011 limits for faults: 7°C for prepared food, 6°C for poultry, meat, egg products and cream, 5°C for offal, 4°C for minced meat and fresh fish. Chef Hygiene aims for 4°C and warns above 6°C.
  • 法律Frozen food must be at −18°C or colder. Short rises of up to 3°C are allowed (RGD of 4 July 1988 on the food trade, Art. 4). ALVA’s sheet counts −15°C as a fault.
  • 官方指南HORESCA guide: keep hot food at 65°C or more, for 3 hours at most. ALVA’s sheet counts a fault below 63°C.
  • 官方指南HORESCA guide: cool cooked food to below 10°C in the core within 2 hours, then to 4°C.
  • 官方指南HORESCA guide: reheat food to 65°C in the core within 1 hour. Avoid reheating in a bain-marie and do not keep leftovers.
  • Chef Hygiene 默认值The HORESCA guide gives no cooking number. Chef Hygiene checks cooking against 75°C at once, or 70°C for 2 minutes.
  • 官方指南HORESCA guide for deliveries: refuse food at the wrong temperature. For display, a cold display case should be at 6°C and a cold buffet at 7°C (4°C for minced meat and raw fish).
  • 官方指南ALVA’s sheet: frying oil below 175°C. Above 180°C is a fault.

员工、培训和健康

  • 法律Food staff need instruction or training that fits their job (Regulation 852/2004, Annex II). Luxembourg sets no staff certificate, fixed hours or renewal. Keep attendance sheets as proof.
  • 法律To get the business licence (autorisation d’établissement) for a restaurant, the owner needs the HORECA access certificate from the House of Training (15 hours and a 3-hour exam, with a food hygiene module), or 1 year of proven experience.
  • 法律Staff have an occupational health exam when hired: within 2 months of starting, or before starting for night work or risk posts (Labour Code L.326-1). The HORESCA guide says to keep the aptitude certificates for inspectors.
  • 法律Staff with a gut or liver infection, hepatitis A, a cold or flu, a staph skin infection, a pus-filled wound or a contagious skin disease must stop handling food at once and tell the employer. They give a doctor’s note within 3 days (RGD of 4 July 1988 on the food trade, Art. 12).
  • Chef Hygiene 默认值The rules set no fixed time off after symptoms. Chef Hygiene advises 48 hours.

过敏原

  • 法律The 14 EU allergens must be given in writing for food that is not prepacked, not only spoken (RGD of 25 August 2015). List them per dish, after a word containing “allergène”, also for drinks and the dish of the day.
  • 法律Give the information without being asked, or show a written notice that a written list is available from staff. Write it in French, German or Luxembourgish. Other languages may be added.
  • 法律For takeaway and delivery, give allergen information before the order and again at delivery. Keep it the same on paper and on your website.
  • 法律Not giving allergen information is a criminal offence: 8 days to 6 months in prison and/or €251 to €250,000 (law of 2 April 2026, Art. 16).

消防安全检查

  • 法律Restaurants for more than 50 people are class 2 classified establishments. The commune gives the permit and sets its own conditions. Where the permit imposes ITM-SST rules 1501.6 or 1502.5, extinguishers must be checked at least every 24 months.
  • 法律Under the same ITM-SST rules, safety installations (fire equipment, hood extinguishing, gas detectors, alarm, emergency lights) are checked every year, and electrical installations every 5 years. Hold an evacuation drill every year.
  • 法律Kitchen hoods need automatic extinguishing if the oil reserve is over 100 litres. With 50 to 100 litres, use two 6-litre class F extinguishers or an automatic system. Kitchens also need extinguishers and a fire blanket (ITM-SST 1505.3). No hood cleaning interval was found.
  • 法律Gas boilers, water heaters and stoves over 4 kW need a review every 4 years by an authorised firm (RGD of 27 February 2010). The fire service (CGDIS) advises servicing gas heaters before each winter.

记录

  • 法律HACCP is required (Regulation 852/2004, Art. 5). A restaurant may follow the HORESCA guide instead of writing a full plan of its own.
  • 官方指南HORESCA guide: write down fridge and freezer temperatures every day with the date, product and initials. Keep delivery notes, cleaning and pest plans, training proof and allergen information.
  • 官方指南ALVA’s traceability guide: keep supplier records for 5 years. For very perishable food or food sold straight to consumers, keep them at least 6 months after it was made.

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。

卢森堡：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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