Vereinsfest-Küche: a hygiene checklist for your event

How it works

1. Go through the four sections: “Before (the week before)”, “On the day, before opening”, “During the event” and “Clean-up”.
2. Tick off what is done. The bar shows how many points are complete.
3. “Print” (Drucken) lets you take the list to your stall, “Reset” (Zurücksetzen) starts again for the next event.

The four numbers

No more than 5 °C in the cold chain. At least 65 °C when keeping food hot. At least 72 °C core temperature when cooking, for 2 minutes. No more than 2 hours without chilling or keeping hot. Points with an exclamation mark are the ones without which there is no event.

What else is on the list

For example: name a person in charge, clearly declare the 14 allergens for each dish, set up a place to wash hands with running water, keep raw and ready-to-eat food apart. Anyone who is ill stays away. Your progress is only saved in your browser, your information is not sent.

Where the list comes from

From a chef's professional practice, following the principles of good hygiene practice. It is not legal advice. The canton clarifies reporting duties and requirements, in Bern the Cantonal Laboratory (Kantonales Laboratorium) or the food inspection service (Lebensmittelkontrolle).