Your food safety records, kept every shift.
With the Cyprus and EU law behind each one.
Temperatures, cleaning rounds and deliveries are checked on a phone, so the record is there when the inspector asks for it.
What the law asks of a restaurant in Cyprus
Each provision below was checked word for word against the official published text. Beside each, how AccrediMe handles it.
- 89(I)/1996 Άρθρο 13(1) (Cyprus law) - Working translation (ours, not an official translation): every employer must ensure the safety, health and welfare at work of all its employees. Official text
In AccrediMe: Risk assessments for each area and task, and scheduled checks that show the controls are in place. (Risk assessments, Inspections and checks) - 89(I)/1996 Άρθρο 13(2)(γ) (Cyprus law) - Working translation (ours, not an official translation): the employer provides the information, instruction, training and supervision needed for safety and health, from the employee's first working day and in a language and form the employee understands. Official text
In AccrediMe: A first-day induction for each new starter, then courses with a certificate for every completion. (Induction, Training) - 89(I)/1996 Άρθρο 13(2)(α)-(β) (Cyprus law) - Working translation (ours, not an official translation): the employer's duties include providing and maintaining plant, systems and methods of work that are safe and without risk to health, and arrangements for the safe use, handling, storage and transport of articles and substances. Official text
In AccrediMe: Kitchen equipment checks on a schedule, and a risk assessment for each cleaning chemical. (Inspections and checks, Risk assessments) - 89(I)/1996 Άρθρο 31(1) (Cyprus law) - Working translation (ours, not an official translation): every premises used as a workplace must have adequate means of escape in case of danger, as reasonably required in the circumstances of the premises. Official text
In AccrediMe: Escape route checks on a schedule. A failed check becomes an action with an owner and a date. (Fire safety, Inspections and checks) - 89(I)/1996 Άρθρο 32(1) (Cyprus law) - Working translation (ours, not an official translation): workplaces must be equipped with adequate and suitable fire-fighting equipment and, where required, fire detection and alarm systems, maintained and tested by a competent person at suitable intervals. Official text
In AccrediMe: Fire equipment checks and service dates on one board, with the contractor who services it. (Fire safety, Suppliers and contractors) - 63(I)/2002 Άρθρο 7(1) (Cyprus law) - Working translation (ours, not an official translation): weekly working time may not exceed 48 hours on average, including overtime (reference period four months, a.7(3); individual opt-out with records, a.7(4)). Official text
In AccrediMe: AccrediMe does not track this. - 48(I)/2001 Άρθρο 5 (Cyprus law) - Working translation (ours, not an official translation): subject to articles 6 and 7, the employment of children is prohibited. Official text
In AccrediMe: AccrediMe does not track this. - 54(I)/1996 Άρθρο 6(1)(ε) (Cyprus law) - Working translation (ours, not an official translation): it is prohibited to sell, prepare for sale or import for sale food that was prepared, preserved, packaged, transported or stored under unhygienic conditions (an offence under a.6(2)). Official text
In AccrediMe: Storage, cleaning and temperature checks every shift. A failed check becomes a corrective action with an owner. (Inspections and checks, Corrective actions) - 852/2004 Article 5(1) (EU law) - Food business operators run a permanent procedure based on the HACCP principles. Official text
In AccrediMe: Temperature, cleaning and delivery checks every shift. A reading out of range becomes a corrective action. The HACCP plan lives in Documents. (Inspections and checks, Corrective actions, Documents) - 852/2004 Article 6(2) (EU law) - Every food business operator notifies the competent authority of each establishment it controls, for registration. Official text
In AccrediMe: Keep the registration confirmation for each premises in Documents. (Documents) - 852/2004 Article 4(2) (EU law) - Food business operators after primary production (a hotel or restaurant kitchen) comply with the general hygiene requirements of Annex II - premises, equipment, waste, water, personal hygiene, temperature control, training. Official text
In AccrediMe: Premises, equipment, personal hygiene and temperature checks on a schedule, and staff hygiene training with a certificate. (Inspections and checks, Training, Corrective actions) - 852/2004 Article 5(2) (EU law) - The seven HACCP principles: identify hazards; identify critical control points; set critical limits; monitor CCPs; set corrective actions; verify regularly; keep documents and records proportionate to the business - and review the procedure whenever the product, process or any step changes. Official text
In AccrediMe: A monitoring check at each critical control point, a corrective action when a reading fails, and the procedure kept in Documents for review. (Inspections and checks, Corrective actions, Documents) - 852/2004 Article 5(4) (EU law) - Food business operators give the competent authority evidence of their HACCP-based procedure as it requires, keep the procedure documents up to date at all times, and retain other documents and records for an appropriate period. Official text
In AccrediMe: The procedure versioned and approved in Documents; every completed check kept as a dated record. (Documents, Inspections and checks) - 185(I)/2011 Άρθρο 15(1) (Cyprus law) - Working translation (ours, not an official translation): every holder and original producer of waste must recover or dispose of it themselves, hand it to a dealer or a waste treatment operator, or arrange its recovery and disposal with a public or private waste collector. Official text
In AccrediMe: Record your waste collector under Suppliers and contractors, and keep the collection records in Documents. (Suppliers and contractors, Documents)
How a restaurant runs it in AccrediMe
Three of the jobs it takes off the head chef's desk.
Opening, cooking and closing checks
- Fridge, freezer and cooking temperatures with the reading recorded
- Cleaning rounds and deliveries ticked with a photo
- A reading out of range raises a corrective action
Kitchen and floor staff, trained and recorded
- A first-day induction for each new starter
- Food hygiene and safety courses with a certificate
- See whose training is due or has run out
Nothing found and forgotten
- Every failed check becomes an action with an owner and a date
- Guest illness complaints and staff injuries in the incident register
- One list of what is still open
Accreditation readiness
Standards a restaurant is asked about, and what AccrediMe does for each today.
- HACCP: A framework in the Accreditations module. The temperature, cleaning and delivery checks you run in Inspections are the daily records.
- ISO 22000: Not in AccrediMe yet.
- ISO 9001: A framework in the Accreditations module: the requirements, your evidence and your readiness in one place.
Standard numbers are shown for reference only. AccrediMe does not certify, and the standards' own text is not reproduced here.
Free checker for restaurants, no account needed
- HACCP starter: is your food safety procedure in place? - Every food business in the EU, including a hotel kitchen or restaurant in Cyprus, needs a permanent procedure based on the HACCP principles (Regulation (EC) 852/2004). Two questions. The answer quotes the law.
One price for the business
Hospitality Small - Up to 25 staff
€59 a month or €590 a year, excluding VAT.
- Up to 25 staff: 3 managers and 22 staff
- Staff training and day-one induction with certificates
- Daily checks and inspections with photos: rooms, kitchen, pool, laundry
- Incident reporting for guests, staff and contractors
- Risk register and risk assessments
- Corrective actions register
- Supplier and contractor records
- Fire safety: risk assessments, drills and equipment checks
- Accreditations: frameworks, evidence and readiness in one place
- AI assistance included: 1,000,000 AI tokens a month
Hospitality Team - 26 to 100 staff
€149 a month or €1,490 a year, excluding VAT.
- 26 to 100 staff: 10 managers and 90 staff
- Everything in Hospitality Small
- Daily checks across several kitchens, outlets or production lines
- AI assistance included: 2,000,000 AI tokens a month
- Accreditations: frameworks, evidence and readiness in one place
Larger groups
More than 100 staff, or several sites? We price larger groups for each organisation.
Questions
How much does it cost?
Hospitality Small (up to 25 staff): €59 a month or €590 a year. Hospitality Team (26 to 100 staff): €149 a month or €1,490 a year. Prices exclude VAT, which is added at checkout.
We have more staff than that. What then?
More than 100 staff, or several sites? We price larger groups for each organisation.
Do I need a card for the trial?
No. The 14-day trial starts without a card. When it ends, everything you created is kept and you choose a plan to carry on.
Which law does it cover?
Cyprus law and EU law that applies in Cyprus. 14 provisions are shown on this page because each was checked word for word against the official text; others are still being verified. We do not cover UK hospitality law.
Also for: Hotels and tourist accommodation · Commercial laundry
AccrediMe helps you organise and evidence your compliance. It is not legal advice, and it does not replace an inspection by the competent authority. Law content covers Cyprus and EU law only.