Países Bajos: 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 food: 7°C or colder, measured in the food, in storage and in transport (Warenwetbesluit, art. 15(1)). A colder temperature on the label wins.
• Orientación oficialChef Hygiene aims for a fridge setting of 4°C, as KHN and the Voedingscentrum advise. This is advice, not a legal limit.
• Orientación oficialFrozen food: −18°C or colder (NVWA and the hygiene code).
• LeyHot food kept for direct sale: 60°C or hotter (art. 15(2)).
• Orientación oficialCooking: 75°C or hotter in the centre (NVWA and the hygiene code).
• Orientación oficialCooling: the law says only “as fast as possible” (Regulation 852/2004). The hygiene code starts at 75°C or hotter. It gives 20°C or colder after 2 hours as a guide value, and 7°C or colder within 5 hours as the norm.
• Orientación oficialReheating: 60°C or hotter in the centre (NVWA), within 60 minutes (hygiene code).
• LeyIn restaurants, chilled food may stand out of the fridge once, for at most 2 hours, and is then thrown away. You need a written procedure and a log, kept for 1 year.
• Orientación oficialThaw food in the fridge or under cold running water (NVWA).