Нидерландия: правила за температурата на храната

„Закон“ е задължително правило. „Официално ръководство“ не е закон, но инспекторите го очакват. „Chef Hygiene по подразбиране“ е стойност, спрямо която приложението проверява, когато никое правило не дава число.

• ПравоChilled food: 7°C or colder, measured in the food, in storage and in transport (Warenwetbesluit, art. 15(1)). A colder temperature on the label wins.
• Официални насокиChef Hygiene aims for a fridge setting of 4°C, as KHN and the Voedingscentrum advise. This is advice, not a legal limit.
• Официални насокиFrozen food: −18°C or colder (NVWA and the hygiene code).
• ПравоHot food kept for direct sale: 60°C or hotter (art. 15(2)).
• Официални насокиCooking: 75°C or hotter in the centre (NVWA and the hygiene code).
• Официални насокиCooling: the law says only “as fast as possible” (Regulation 852/2004). The hygiene code starts at 75°C or hotter. It gives 20°C or colder after 2 hours as a guide value, and 7°C or colder within 5 hours as the norm.
• Официални насокиReheating: 60°C or hotter in the centre (NVWA), within 60 minutes (hygiene code).
• ПравоIn restaurants, chilled food may stand out of the fridge once, for at most 2 hours, and is then thrown away. You need a written procedure and a log, kept for 1 year.
• Официални насокиThaw food in the fridge or under cold running water (NVWA).