Liechtenstein: 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 at −18°C or colder, and the surface never above −15°C (Swiss HyV art. 25).
• Orientación oficialThe law sets no plain fridge number (HyV art. 24). The GVG restaurant guide says perishable food at 5°C or colder. Fish at 2°C or colder (HyV art. 44). Chef Hygiene aims for 4°C.
• Orientación oficialCooking: core at 70°C or more, held at least 2 minutes (GVG guide). Pink meat is an exception.
• Orientación oficialHot holding: core at 65°C or more for at most 3 hours (GVG guide). The law says only “temperatures that prevent growth” (HyV art. 27).
• Orientación oficialCooling: from 65°C to below 5°C within 90 minutes (GVG guide). The law says “as fast as possible” (HyV art. 27).
• Orientación oficialReheating: core at 70°C or more, held at least 2 minutes (GVG guide).
• Chef Hygiene predeterminadoCold display: Chef Hygiene uses 30 minutes, then throw the food away. This is the app’s default. It also asks for fridge checks twice a day.