Serbia: 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.

• LawMinced packaged chilled meat: 0 to +2°C. Minced poultry and meat semi-products such as pljeskavice and ćevapi: 0 to +4°C (Pravilnik 50/2019).
• LawFrozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
• Chef Hygiene defaultOther chilled food: the law gives no general number. Chef Hygiene checks 4°C.
• Official guidanceCooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
• Official guidanceHot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
• Official guidanceCooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
• Official guidanceReheating: core 75°C. Guidance, not law.