Bulgaria: 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.

• LeyFrozen food: −18°C in all parts. Short rises of up to 3°C are allowed only in transport and shop display (quick-frozen food ordinance, art. 5).
• Orientación oficialFridge: BFSA advises 0 to 4°C for fresh and chilled meat, fish, dairy and offal. The label’s own temperature wins. This is advice, not a legal limit.
• Chef Hygiene predeterminadoBulgaria has no legal or official number for cooking. Chef Hygiene checks against its own default: 75°C in the core.
• Chef Hygiene predeterminadoBulgaria has no number for hot holding. Chef Hygiene checks against its own default: 63°C or hotter.
• Chef Hygiene predeterminadoBulgaria has no number for cooling. EU law says to cool as quickly as possible. Chef Hygiene checks against its own default: from 60°C to 10°C within 2 hours.
• Chef Hygiene predeterminadoBulgaria has no number for reheating. Chef Hygiene checks against its own default: 75°C.
• Orientación oficialAt delivery, chilled food should be 4°C or colder (BFSA’s advice) and frozen food −18°C, with up to 3°C more allowed in transport.