Bulgarien: regler for madtemperatur

“Lov” er en bindende regel. “Officiel vejledning” er ikke lov, men inspektører forventer det. “Chef Hygiene standard” er en værdi, som appen kontrollerer i forhold til, hvor ingen regel angiver et tal.

• LovFrozen food: −18°C in all parts. Short rises of up to 3°C are allowed only in transport and shop display (quick-frozen food ordinance, art. 5).
• Officiel vejledningFridge: BFSA advises 0 to 4°C for fresh and chilled meat, fish, dairy and offal. The label’s own temperature wins. This is advice, not a legal limit.
• Chef Hygiene standardBulgaria has no legal or official number for cooking. Chef Hygiene checks against its own default: 75°C in the core.
• Chef Hygiene standardBulgaria has no number for hot holding. Chef Hygiene checks against its own default: 63°C or hotter.
• Chef Hygiene standardBulgaria has no number for cooling. EU law says to cool as quickly as possible. Chef Hygiene checks against its own default: from 60°C to 10°C within 2 hours.
• Chef Hygiene standardBulgaria has no number for reheating. Chef Hygiene checks against its own default: 75°C.
• Officiel vejledningAt delivery, chilled food should be 4°C or colder (BFSA’s advice) and frozen food −18°C, with up to 3°C more allowed in transport.