Chequia: 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 dishes: 0 to 4°C (decree 121/2023, § 3). Cold cakes and delicatessen dishes may be kept at 8°C at most.
• Orientación oficialRaw meat limits at delivery, as in EU Regulation 853/2004: poultry 4°C, other meat 7°C, offal 3°C, mince 0 to 2°C. Fresh fish on melting ice (SZPI guidance).
• LeyFrozen dishes: −18°C or colder (decree 121/2023, § 3).
• Orientación oficialCooking: 75°C in the core for 5 minutes (SZPI handbook, an old guide).
• LeyHot dishes: at least 60°C until served, within the serve-by time you set in your HACCP plan. After that time the food must not be stored, reheated, cooled or frozen (decree 121/2023, § 3; decree 137/2004, § 25).
• Orientación oficialCooling: from 60°C to 10°C within 2 hours, then 4°C at once (guidance). The law says as fast as possible.
• Chef Hygiene predeterminadoReheating: the SZPI handbook says 70°C in all parts within 60 minutes. The Codex code says 75°C in the centre within 1 hour. Chef Hygiene checks against 75°C.
• LeyFrying: oil at 180°C at most, and chips below 175°C. Throw away oil with signs of breakdown, such as polar compounds over 25 % or a burnt smell (decree 121/2023).
• Orientación oficialHot food sent out: 60°C at hand-over, delivered within 1 hour, and 2 hours at most. Label it with the hour it should be eaten (guidance; Food Act labelling duty).