Bélgica: reglas de temperatura de los alimentos

“Ley” es una norma vinculante. “Orientación oficial” no es ley, pero los inspectores la esperan. “Chef Hygiene predeterminado” es un valor que la aplicación comprueba cuando ninguna norma especifica un número.

• LeyChilled red meat, meat products, potato, vegetable, rice and pasta dishes, dairy and cream desserts: 7°C or colder (royal decree of 13 July 2014, Annex IV).
• LeyChilled raw poultry, offal, minced meat, meat preparations and processed fish: 4°C or colder. A mixed dish follows its strictest ingredient. Chef Hygiene aims for 4°C.
• LeyFresh fish: near melting ice, at most 4°C. A short rise of up to 3°C while handling is allowed for other food, never for fresh fish.
• LeyFrozen food: −18°C or colder, with a short rise to −15°C allowed (art. 22/1).
• LeyHot food kept hot: 60°C or hotter (art. 23 §1). Guide G-044: food at 55 to 60°C must be reheated at once, and food below 55°C is thrown away.
• LeyCooling: from 60°C to 10°C within 2 hours at most (art. 23 §2).
• LeyReheating: as quickly as possible to 60°C or hotter (art. 23 §1). Guide G-023: from 10°C to 60°C in under 1 hour, and eat it the same day.
• Orientación oficialBelgian law sets no core cooking temperature. Guide G-023 says “well heated” means at least 2 minutes at 70°C in the centre.
• Orientación oficialCooled dishes are kept 3 to 4 days at most, labelled with the dish, the cooling date and the use-by date (G-023).