Croacia: 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.

• Orientación oficialNo Croatian law sets restaurant fridge, hot-holding, cooling or reheating numbers. The values below come from the national catering guide (HOK, 2nd edition 2025).
• Orientación oficialFridge: cooked dishes and poultry 4°C, minced meat 2°C, offal 3°C, other meat 7°C, vegetables 8°C. Fresh fish is kept at melting-ice temperature. Any fridge must stay at +8°C or colder.
• Orientación oficialFreezer: −18°C or colder.
• Orientación oficialCooking: 73°C for 30 seconds in the thickest part of the food.
• Orientación oficialHot holding: 65°C or hotter, checked every 2 hours. If it fell below 65°C for under 2 hours, reheat once to 73°C and use it. After 2 to 4 hours, use it at once. After more than 4 hours, throw it away.
• Orientación oficialCooling: at most 30 minutes at room temperature, then down to 4°C within 6 hours in all. Use the food within 24 hours.
• Orientación oficialReheating: 73°C for 30 seconds, and only once.
• Orientación oficialCold display: 8°C at most, aim for 4°C. After 2 hours over the limit, use the food within the next 2 hours. After 4 hours, throw it away.
• Orientación oficialAt goods-in, chilled food should be 8°C at most and frozen food −18°C or colder. Catering vans carry food at 4°C at most.