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
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波兰：用于餐厅和外卖

每天都要做好接受食品检查的准备。

In Poland the app follows the food safety act, EU Regulation 852/2004 and the guidance of the Chief Sanitary Inspectorate (GIS); the district sanitary inspector (Sanepid) inspects.

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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

波兰：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
State Sanitary Inspection (Państwowa Inspekcja Sanitarna, “Sanepid”)
公众评价
不
应用内的语言
Polski, English

您的检查

The State Sanitary Inspection (Sanepid) inspects restaurants. The district inspector (PPIS, working through the PSSE) approves, registers and inspects them. The provincial inspector hears appeals and sets money fines, and GIS is the national body.

Visits are based on risk, and official food controls may be unannounced. Every business keeps an inspection book (książka kontroli) and shows it at the start of each inspection. A decision orders faults to be fixed by a set date. Where life or health is in direct danger, the inspector can close the premises at once, and fines can follow.

卫生等级

Poland has no public hygiene rating or sticker, and results for single restaurants are not published. Nothing about the inspection has to be displayed at the premises.

“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 Polish law sets fridge, hot-holding, cooling or reheating numbers for restaurants. GIS says each business sets them in its own HACCP procedure. The numbers below are official consumer guidance (GIS, Sanepid, and the WHO five keys that GIS recommends).
  • 官方指南Chilled food: below 4°C (Sanepid guidance), preferably below 5°C (WHO). A temperature on the label or from the maker applies.
  • 法律Quick-frozen food: −18°C or colder. A rise of up to 3°C is allowed only while loading and unloading and in shop cabinets (regulation of 19 September 2003, § 3).
  • 官方指南Hot food: above 60°C just before serving (Sanepid, WHO). Cooked food stays out of the fridge no longer than 2 hours at room temperature (GIS).
  • 官方指南Cooling: put cooked food in the fridge within 2 hours, preferably below 5°C (GIS, Sanepid). No temperature stages are given.
  • 官方指南Reheating: heat food to 70°C (Sanepid guidance). Chef Hygiene warns on a lower reading.
  • 官方指南Cooking: cook food to above 70°C (GIS guidance).
  • Chef Hygiene 默认值Deliveries: Chef Hygiene checks chilled food against 5°C when the label gives nothing. Frozen food must arrive at −18°C, with a 3°C rise allowed only while unloading.

员工、培训和健康

  • 法律Everyone who works in contact with food needs a medical certificate for sanitary-epidemiological purposes (orzeczenie do celów sanitarno-epidemiologicznych). The employer sends the person for the tests. It has no expiry date in law (food safety act art. 59; infections act).
  • 官方指南GIS advises new tests after diarrhoea, a long cough, contact with infected people, or return after an infectious disease. Keep the certificate in the personnel file, with a copy at work.
  • 法律Food hygiene training or instruction for all food staff and for the people running HACCP must be documented. The law sets no certificate, hours or renewal (food safety act art. 59).
  • 法律Safety-at-work (BHP) training is a separate duty: before starting work, then every 3 years for manual jobs and every 5 years for managers.
  • 法律Sick staff: nobody with a disease that can pass through food, infected wounds, skin infections or diarrhoea may handle food. Staff must tell the manager at once, and the employer must take them off this work (EU Regulation 852/2004; infections act art. 10).

过敏原

  • 法律The 14 EU allergens: cereals with gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • 法律For restaurant dishes, give the dish name and the full list of ingredients with the allergens shown. Give it in writing, where guests see it before ordering: a menu, board, notice or screen (MRiRW regulation of 23 December 2014, § 19).
  • 法律The trade inspection authority (UOKiK) decided that staff answering questions does not replace the written information (decision DIH-1/57/2016).
  • 法律Menus and allergen information must be in Polish. Other languages may be added. Drinks over 1.2% alcohol need no ingredient list, but their allergens must still be given.

消防安全检查

  • 法律Portable fire extinguishers are inspected and maintained at least once a year, as the maker and Polish Standards say. Where there is cooking oil, you need class F. The nearest extinguisher is at most 30 m away (MSWiA fire regulation).
  • 法律Flue ducts from catering hearths are cleaned at least monthly, unless local rules differ. Ventilation ducts are cleaned at least every year, by people with chimney-sweep qualifications (MSWiA fire regulation § 34).
  • 法律Gas installations and chimney, flue and ventilation ducts are checked at least once a year, with a written protocol. This is a duty of the building owner or manager (building law art. 62).
  • 法律Electrical and lightning installations are tested at least every 5 years, as part of the whole-building check (building law art. 62).
  • 法律Since 30 June 2026 a room in commercial premises where fuel is burned needs a carbon monoxide detector. It is not needed for gas cooking appliances or closed-chamber appliances.

记录

  • 法律HACCP-based procedures are mandatory for all food businesses (EU Regulation 852/2004 art. 5; food safety act art. 59).
  • 官方指南GIS says food law sets no detailed rules for a kitchen’s own checks. The business sets them, and inspectors may ask for proof that they work but cannot impose specific solutions.
  • 法律Keep training documents and medical certificates in the personnel files, with a copy at the place of work, and show them on request (food safety act art. 59).
  • 法律Keep an inspection book (książka kontroli), on paper or electronic, and show it at the start of each inspection (Entrepreneurs’ Law art. 57).

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。

波兰：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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