Slowenien: Regeln für die Lebensmitteltemperatur

„Gesetz“ ist eine verbindliche Regel. „Offizielle Richtlinien“ sind kein Gesetz, werden aber von Prüfern erwartet. „Chef Hygiene Standardwert“ ist ein Wert, den die App überprüft, wenn keine Regel einen Wert vorgibt.

• Offizielle LeitlinienNo Slovenian law sets restaurant fridge, hot-holding, cooling or reheating numbers. The values below come from the national catering guide (December 2010), as printed in NIJZ staff texts.
• Offizielle LeitlinienChilled storage and goods-in: below 5°C, or as the label says. Some NIJZ lines say below 4°C for raw food and cooked cold dishes.
• Offizielle LeitlinienFrozen food: −18°C or colder. For quick-frozen food this is law, with short rises of up to 3°C allowed (Rulebook 87/14, Art. 5).
• Offizielle LeitlinienCooking, core temperature for 15 seconds: 74°C for poultry pieces, game, stuffings and dishes with minced-meat stuffing; 68°C for pork and minced or chopped meat; 63°C for beef, veal, lamb, fish, eggs, dairy, rice and pasta.
• Offizielle LeitlinienHot holding: 63°C or hotter in the core. Below that, reheat or throw the food away. Serve within 2 hours of cooking, and never after 4 hours.
• Offizielle LeitlinienCooling in two stages: from 63°C to 20°C within 2 hours, then to 5°C within 4 more hours. A blast chiller is better.
• Offizielle LeitlinienReheating: 74°C for 15 seconds.
• Offizielle LeitlinienCold display and salad bars: under 3 hours. Very sensitive dishes such as tartare and cream cakes stay at 5 to 8°C. Throw the food away once it is over the limit or not served within 3 hours, and write down when it was put out.