Rakousko: pravidla teploty potravin

„Zákon“ je závazné pravidlo. „Oficiální pokyny“ nejsou zákonem, ale inspektoři je očekávají. „Chef Hygiene výchozí“ je hodnota, kterou aplikace porovnává, pokud žádné pravidlo neuvádí číslo.

• Oficiální pokynyChilled 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).
• Oficiální pokynyRecommended 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.
• Oficiální pokynyFrozen food: −18°C, with a tolerance up to −15°C.
• Oficiální pokynyHot 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.
• Oficiální pokynyCooling: 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.
• Oficiální pokynyReheating: a core temperature of at least 75°C for several minutes.
• Oficiální pokynyCooking: 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.
• Oficiální pokynySalads on a buffet for more than 2 hours must be kept chilled.
• Oficiální pokynyDeliveries: 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.