Greece: 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.

• LawCooked food kept cold in retail self-service must be below 4°C (Υ.Δ. 47829/2017, art. 13). The ordinance sets no fridge number for restaurants.
• Official guidanceEFET guidance: fridges at 1–5°C and chilled food at 5°C or colder. Chef Hygiene aims for 4°C and warns above 5°C. A colder label or product rule comes first.
• Official guidanceEFET guidance: freezers at −18°C or colder. Never refreeze thawed food.
• Official guidanceCook to 75°C in the centre, or 70°C for 2 minutes (EFET guidance).
• LawHot holding equipment must keep the inside of the food above 60°C (Υ.Δ. 47829/2017, art. 11 and 13).
• Official guidanceEFET guidance for food between 5°C and 60°C: up to 2 hours, serve or chill it. From 2 to 4 hours, serve it and never chill it. Over 4 hours, throw it away. This is allowed once only, during service.
• Official guidanceEFET guidance for cooling cooked food: from 60°C to 21°C within 2 hours, then to 5°C within 2 more hours. Another table in the same guide says 60°C to 10°C within 2 hours.
• Official guidanceEFET guidance for reheating: heat chilled food to over 75°C in the centre, once only, and serve it at once.
• Official guidanceEFET guidance for deliveries: meat, mince, poultry and fish at 5°C or colder; eggs and live shellfish at 7°C or colder; frozen food at −18°C. Refuse food carried in the wrong conditions.