Tyskland: 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.

• Officiel vejledningChef Hygiene checks fridges against 4°C as the aim and 7°C as the limit for chilled food and cold dishes. This follows BfR guidance and DIN 10508; German law sets no general fridge number for restaurants.
• Officiel vejledningRaw meat, poultry, mince and fresh fish: 2°C or colder when the label says nothing (BfR guidance). DIN 10508 says fresh fish at 2°C or on melting ice.
• LovA storage temperature on a product’s label always applies.
• LovMince made in your kitchen (Tier-LMHV Annex 5): use meat at 7°C or colder, poultry at 4°C, offal at 3°C. If it is not served where it was made, wrap it at once and chill it to 2°C in the core (mince) or 4°C (meat preparations), or freeze it to −18°C.
• LovFrozen food: −18°C or colder. A short rise of at most 3°C is allowed in transport and shop freezers (TLMV § 2, the law for quick-frozen food).
• Chef Hygiene standardChef Hygiene checks hot food against 65°C, the stricter value. The BfR advises 60°C or hotter at every point (2020) and no more than 3 hours; older DIN 10508 and many local sheets say 65°C.
• Officiel vejledningCooling: from 65°C to 10°C within 2 hours (DIN 10508 and local food control sheets). EU law only says to cool food as quickly as possible.
• Officiel vejledningCooking and reheating: 72°C in the centre for at least 2 minutes (BfR guidance, 2024). No German law sets this number.
• LovDeliveries: suppliers must keep mince at 2°C or colder, poultry and meat preparations at 4°C, offal at 3°C, other meat at 7°C, and fresh fish near melting ice (Regulation 853/2004). Frozen food stays at −18°C; Chef Hygiene flags frozen deliveries above −15°C.