Hungría: 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 oficialChilled prepared food: 0 to +5°C, covered. Nébih’s catering guide gives this; there is no legal fridge limit for restaurants.
• Orientación oficialRaw goods in the fridge, at most: red meat 7°C, poultry 4°C, offal 3°C, minced meat 2°C. Fresh fish is kept near melting ice (Nébih’s guide).
• LeyYour own freezing: −18°C or colder, and never warmer in storage (Decree 62/2011 (VM), annex 3).
• Orientación oficialCooking: 72°C in the core for 2 minutes, or 75°C at every point. Decree 62/2011 (VM) defines this “safe heat treatment” and requires it for public catering and food sent to events; Nébih’s guide uses it for restaurants.
• Orientación oficialHot holding: +63°C or hotter. Without hot holding, serve within 3 hours of making. Food kept 3 hours at an uncertain temperature is thrown away (Nébih’s guide).
• Orientación oficialCooling: start within 30 minutes of cooking and reach below +10°C within the next 90 minutes (2 hours in all). Then keep it at 0 to +5°C (Nébih’s guide).
• Orientación oficialReheating: 72°C in the core for 2 minutes, or 75°C at every point, and only once (Nébih’s guide).
• Orientación oficialChilled food on an unchilled buffet: 2 hours at most. Leftovers from service are never offered again (Nébih’s guide; Decree 62/2011 (VM) § 16).