Tjekkiet: 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.

• LovChilled dishes: 0 to 4°C (decree 121/2023, § 3). Cold cakes and delicatessen dishes may be kept at 8°C at most.
• Officiel vejledningRaw meat limits at delivery, as in EU Regulation 853/2004: poultry 4°C, other meat 7°C, offal 3°C, mince 0 to 2°C. Fresh fish on melting ice (SZPI guidance).
• LovFrozen dishes: −18°C or colder (decree 121/2023, § 3).
• Officiel vejledningCooking: 75°C in the core for 5 minutes (SZPI handbook, an old guide).
• LovHot dishes: at least 60°C until served, within the serve-by time you set in your HACCP plan. After that time the food must not be stored, reheated, cooled or frozen (decree 121/2023, § 3; decree 137/2004, § 25).
• Officiel vejledningCooling: from 60°C to 10°C within 2 hours, then 4°C at once (guidance). The law says as fast as possible.
• Chef Hygiene standardReheating: the SZPI handbook says 70°C in all parts within 60 minutes. The Codex code says 75°C in the centre within 1 hour. Chef Hygiene checks against 75°C.
• LovFrying: oil at 180°C at most, and chips below 175°C. Throw away oil with signs of breakdown, such as polar compounds over 25 % or a burnt smell (decree 121/2023).
• Officiel vejledningHot food sent out: 60°C at hand-over, delivered within 1 hour, and 2 hours at most. Label it with the hour it should be eaten (guidance; Food Act labelling duty).