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

挪威：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 EU hygiene rules as Norway applies them (EEA), the Norwegian temperature rules in the hygiene regulation and Mattilsynet’s guidance, and Mattilsynet inspects and publishes the Smilefjes 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

挪威：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
Norwegian Food Safety Authority (Mattilsynet)
公众评价
是的
应用内的语言
Norsk bokmål, English

您的检查

One national authority inspects: Mattilsynet (the Norwegian Food Safety Authority), under the Food Act (matloven, § 23). Municipalities only help on request. You must register your business before you start.

There is no fixed interval: Mattilsynet decides from risk and capacity. Visits are mostly unannounced, and some controls are digital. After a visit the steps are written guidance, then an order to correct with a deadline, then a coercive fine (tvangsmulkt). Mattilsynet can close an activity for up to 6 months for ignored orders or gross breaches. A follow-up control costs NOK 2,775 in person or NOK 1,388 otherwise.

卫生等级

Yes: Smilefjes (smiley). The three symbols are Smilefjes (no breach, or only trivial ones), Strekmunn (straight mouth: breaches) and Sur munn (sour mouth: serious or repeated breaches). The report must hang next to the entrance, visible before guests go in. Results are published on smilefjes.mattilsynet.no.

“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: perishable food at 4°C or lower, unless the label says otherwise (hygiene regulation, § 12).
  • 官方指南Fresh fish: keep it on ice, as near 0°C as possible, preferably 2°C or lower (Mattilsynet fish rules).
  • 官方指南Freezer: −18°C. Mattilsynet advises this for your own freezers. For food sold as deep-frozen it is law, with up to 3°C more allowed in local transport and final sale.
  • 官方指南Cooking: 75°C in the centre can be enough (Smilefjes guide). Cook poultry and minced meat right through, and sear whole cuts well on the outside.
  • 法律Hot holding: 60°C or hotter (hygiene regulation, § 13). Lower is allowed only in transport and serving to the guest if there is no health risk.
  • 官方指南Cooling: from 60°C to 10°C within 2 hours, then into the 4°C fridge (Smilefjes guide, a guide rule). The law says as quickly as possible.
  • 官方指南Reheating: to over 70°C, then hold above 60°C (Mattilsynet). There is no legal figure.
  • 法律Deliveries: chilled food at 4°C or the label’s temperature (law). Reject frozen food above −15°C. Hot food should arrive at 60°C or more (guidance).
  • 官方指南Thawing: in the fridge, with no part of the food above 10°C (Smilefjes guide).

员工、培训和健康

  • 法律There is no food hygiene certificate, set hours or renewal. The rules ask for no formal qualification. The business must make sure everyone has the skills needed (Food Act, § 8).
  • 官方指南Whoever writes the routines needs enough HACCP (food safety system) training. Everyone should get an induction.
  • 法律Staff with a food-borne illness, infected wounds or diarrhoea must not handle food, and must tell the manager at once (EU Regulation 852/2004, annex II chapter VIII).
  • 官方指南Mattilsynet and the Institute of Public Health (FHI) advise coming back 48 hours after vomiting or diarrhoea stops. There is no health certificate and no stool test after travel.

过敏原

  • 官方指南The 14 EU allergens apply. For food that is not prepacked, Mattilsynet (June 2025) says the information must be in writing and in Norwegian, shown with the word “Inneholder” (contains) by each dish, on a poster or on a screen.
  • 官方指南Speaking, a QR code or a screen may be added but cannot replace the written information. Guests must find it without asking.
  • 法律Food information for guests must be in Norwegian or a language spelled like it. English may be added, not used instead (matinformasjonsforskriften, § 2).

消防安全检查

  • 官方指南Fire extinguishers: an owner look every 3 months, a certified control every year, and a service every 5 years (water, foam) or 10 years (powder, CO2), as in standard NS 3910 named by DSB. The law asks for checks by risk (FOR-2015-12-17-1710, § 5).
  • 官方指南Gas: DSB’s table gives a check of large-kitchen gas equipment and pipe tightness every 2 years. From 1 January 2027 the law adds a condition check at least every 5 years and a gas detector.
  • 法律Electrics: the law asks for necessary inspection and maintenance (FEL, § 9) and sets no fixed interval.
  • Chef Hygiene 默认值Hood and duct: Chef Hygiene checks against the insurers’ rule (FG-1100:1): fat filters at least weekly, duct and fan every year, and an automatic fire suppression system serviced every 6 months. This is not law.

记录

  • 法律You need written routines (internkontroll) for what to do when something goes wrong, how to stop it happening again, a regular review, and using only current routines (IK-mat regulation, §§ 4–5).
  • 法律A binder, a notebook, a digital file or an app is accepted. HACCP principles apply (EU Regulation 852/2004, article 5).
  • Chef Hygiene 默认值No fixed number of years is set for records. The business decides and writes down how long each record is kept. Chef Hygiene suggests 12 months.

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。

挪威：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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