Liechtenstein: 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.

• LawFrozen food at −18°C or colder, and the surface never above −15°C (Swiss HyV art. 25).
• Official guidanceThe law sets no plain fridge number (HyV art. 24). The GVG restaurant guide says perishable food at 5°C or colder. Fish at 2°C or colder (HyV art. 44). Chef Hygiene aims for 4°C.
• Official guidanceCooking: core at 70°C or more, held at least 2 minutes (GVG guide). Pink meat is an exception.
• Official guidanceHot holding: core at 65°C or more for at most 3 hours (GVG guide). The law says only “temperatures that prevent growth” (HyV art. 27).
• Official guidanceCooling: from 65°C to below 5°C within 90 minutes (GVG guide). The law says “as fast as possible” (HyV art. 27).
• Official guidanceReheating: core at 70°C or more, held at least 2 minutes (GVG guide).
• Chef Hygiene defaultCold display: Chef Hygiene uses 30 minutes, then throw the food away. This is the app’s default. It also asks for fridge checks twice a day.