Austria: food temperature rules

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

• Official guidanceChilled food: 0–4°C, with a tolerance up to 6°C. Chef Hygiene aims for 4°C and flags readings above 6°C. No Austrian law sets restaurant temperatures; this is the ministry’s guideline (Beilage 1b).
• Official guidanceRecommended maximum for restaurants: poultry, rabbit and raw mince 4°C, other meat 7°C, offal 3°C. Raw fish is kept at melting-ice temperature. A fridge with mixed food is set to the lowest temperature needed.
• Official guidanceFrozen food: −18°C, with a tolerance up to −15°C.
• Official guidanceHot food: as hot as possible, in any case above 70°C. A short drop is tolerated if the food stays safe. The staff leaflet says at least 75°C for hot food on offer.
• Official guidanceCooling: cool food that is not eaten at once quickly to 0–4°C (6°C at most), if possible within 2 hours, and keep it there.
• Official guidanceReheating: a core temperature of at least 75°C for several minutes.
• Official guidanceCooking: hot dishes with raw egg reach 75°C in the core. Mince, poultry and fish must be well heated through; the guideline gives no number.
• Official guidanceSalads on a buffet for more than 2 hours must be kept chilled.
• Official guidanceDeliveries: refuse frozen food above −15°C, and chilled food more than 3°C above the product’s own set temperature. Chef Hygiene uses 7°C as one number for chilled deliveries.