Ungarn: 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 vejledningChilled prepared food: 0 to +5°C, covered. Nébih’s catering guide gives this; there is no legal fridge limit for restaurants.
• Officiel vejledningRaw goods in the fridge, at most: red meat 7°C, poultry 4°C, offal 3°C, minced meat 2°C. Fresh fish is kept near melting ice (Nébih’s guide).
• LovYour own freezing: −18°C or colder, and never warmer in storage (Decree 62/2011 (VM), annex 3).
• Officiel vejledningCooking: 72°C in the core for 2 minutes, or 75°C at every point. Decree 62/2011 (VM) defines this “safe heat treatment” and requires it for public catering and food sent to events; Nébih’s guide uses it for restaurants.
• Officiel vejledningHot holding: +63°C or hotter. Without hot holding, serve within 3 hours of making. Food kept 3 hours at an uncertain temperature is thrown away (Nébih’s guide).
• Officiel vejledningCooling: start within 30 minutes of cooking and reach below +10°C within the next 90 minutes (2 hours in all). Then keep it at 0 to +5°C (Nébih’s guide).
• Officiel vejledningReheating: 72°C in the core for 2 minutes, or 75°C at every point, and only once (Nébih’s guide).
• Officiel vejledningChilled food on an unchilled buffet: 2 hours at most. Leftovers from service are never offered again (Nébih’s guide; Decree 62/2011 (VM) § 16).