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

瑞典：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 EU Regulation 852/2004 and the Swedish Food Agency’s guidance (Kontrollwiki) and the Visita restaurant guide, because no Swedish law sets restaurant temperatures; the municipality inspects.

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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

瑞典：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
Municipal environment and health committee (kommunens miljö- och hälsoskyddsnämnd), led by the Swedish Food Agency (Livsmedelsverket)
公众评价
不
应用内的语言
Svenska, English

您的检查

Your municipality inspects restaurants and cafés through its environment and health committee (Livsmedelslag 2006:804). The Swedish Food Agency (Livsmedelsverket) leads and coordinates the control. The county boards support and audit the municipalities.

Controls are unannounced as a rule (EU Regulation 2017/625). How often depends on a risk class: a small restaurant gets about 1 control a year, as an official example (guidance). You pay by the hour afterwards, at your municipality’s rate. After a deviation you get a report and about 2 weeks to answer. Then the municipality can give an order, which can carry a fine (vite), a ban or a temporary closure.

卫生等级

There is no national rating, sticker or smiley, and no duty to show a result. The national result words are Utan avvikelse (no deviation) and Avvikelse (deviation). Some municipalities publish results in their own way, and reports are public on request.

“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Fridge: the Swedish Food Agency advises 4°C, and Visita (the industry guide) gives 0 to 8°C. Above 8°C the risk rises sharply. Mince 4°C, and fresh fish fillet on ice or 2°C. A colder label wins.
  • 官方指南Freezer: −18°C (guidance). Quick-frozen food may rise briefly to −15°C (LIVSFS 2006:12, § 5).
  • 官方指南Cooking: 70°C in the centre is the usual value in the Food Agency’s guidance and the industry guides. Visita says: if unsure, use 70°C.
  • 法律Fish that may carry parasites: 60°C in the centre for 1 minute, or freeze it first at −20°C for 24 hours or −35°C for 15 hours (EU Regulation 853/2004).
  • 官方指南Hot holding: 60°C or hotter is the guide value, or 2 hours at most. Hot food held over 2 hours and under 50°C is thrown away, otherwise it is reheated to above 70°C (Visita).
  • 官方指南Cooling: from 60°C to 8°C within 6 hours. Visita says to measure it every time and throw the food away if it fails.
  • 官方指南Reheating: 70°C or hotter, as fast as possible (guidance).
  • 官方指南Cold buffet: under 8°C, or 2 hours at most, then throw the food away (Visita).
  • 官方指南Deliveries: accept chilled food at the product’s own temperature, so 8°C for ordinary chilled food. Reject frozen food above −15°C (Visita).

员工、培训和健康

  • 法律There is no hygiene certificate, set hours or renewal. The owner must make sure staff know enough, and instruction and supervision can be enough (EU Regulation 852/2004; Food Agency guidance).
  • 官方指南Visita advises you to review each person’s training need at least once a year.
  • 法律Staff with a disease that can spread through food, infected wounds or diarrhoea must not handle food. They must tell the employer at once, and you need a routine for this (EU Regulation 852/2004).
  • 官方指南No Swedish law sets a time to stay away. Visita advises 2 days after the symptoms stop for norovirus and rotavirus. With Salmonella, Shigella or EHEC, not until free of the infection.

过敏原

  • 法律The 14 EU allergens must be covered. For food that is not prepacked, you must give the allergen information or a notice that it is available, even if nobody asks (LIVSFS 2014:4, § 10).
  • 法律The information can be given orally, on a sign by the food, on written material or on the menu. If it is given only on request, make clear how to get it, for example a sign such as “Fråga oss om allergena ingredienser”, or tell each guest.
  • 法律Allergen information for guests must be in Swedish (LIVSFS 2014:4, § 5). Other languages may be added.

消防安全检查

  • 官方指南Fire extinguishers: a technician service every year, with an overhaul after 5 years (water, foam) or 10 years (powder, CO2). The owner also looks at them every 1 to 3 months (standard SS 3656, via MCF).
  • 法律Kitchen hood ducts (imkanaler): a fire-safety control every 2 years, done by the municipality’s chimney sweep (MSBFS 2014:6). Cleaning follows the municipality’s schedule (LSO 3 kap. 4 §).
  • 官方指南Gas: a leak test before first use and again when needed (MSBFS 2020:1). Advice is a check every 2 years, and rubber or plastic hoses every year.
  • 法律Electrics: the holder needs its own documented, risk-based routine. There is no fixed interval (Elsäkerhetslag; ELSÄK-FS 2022:3).

记录

  • 法律Every food business needs a self-check system (egenkontroll): basic hygiene routines plus procedures based on HACCP (EU Regulation 852/2004, article 5). There is no required format.
  • 官方指南Written records are required only for traceability and critical control points. The owner decides the rest (Visita).
  • Chef Hygiene 默认值No Swedish text sets a number of years for records. The Food Agency says a reasonably long period. Chef Hygiene suggests 1 year.

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。

瑞典：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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