Letonia: 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.

• LeyLatvian law sets no national restaurant fridge, cooking, hot-holding or cooling numbers. Hygiene goes to EU Regulation 852/2004. Your own self-control plan (paškontrole) is the legal duty.
• Chef Hygiene predeterminadoChilled storage at 2–6°C. Chef Hygiene aims for 5°C or colder. Frozen food at −18°C or colder (EU Regulation 37/2005 for quick-frozen food).
• Chef Hygiene predeterminadoCooking: core at 75°C, one value for all foods (standard HACCP practice).
• Chef Hygiene predeterminadoHot holding at 63°C or more, the common HACCP working value. Latvia sets no figure.
• Chef Hygiene predeterminadoCooling: from about 60°C down to 10°C within about 2 hours (standard HACCP practice).
• Chef Hygiene predeterminadoReheating: core at 75°C. Cold display: Latvia sets no time. Chef Hygiene uses a 4-hour limit, then throw the food away.
• Chef Hygiene predeterminadoCheck the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C). Chef Hygiene asks for fridge checks twice a day.