Roumanie : règles de température des aliments

La « loi » désigne une règle contraignante. Les « recommandations officielles » ne constituent pas une loi, mais les inspecteurs s’y attendent. « Chef Hygiene valeur par défaut » est une valeur de référence utilisée par l’application lorsqu’aucune règle ne spécifie de valeur numérique.

• LoiCold finished dishes are kept at 8°C or colder until served (Order 976/1998, art. 37 c). This 8°C is only for cold prepared dishes.
• LoiWhere one store room is used, the fridge has a separate raw meat compartment at 4°C or colder (Order 976/1998, art. 38 b). ANSVSA advises 0–4°C for food of animal origin, and Chef Hygiene aims for 4°C.
• LoiQuick-frozen food: −18°C or colder, with short rises of up to 3°C in transport and display (Order ANSVSA 134/2010).
• LoiHot dishes are kept at 60°C or hotter until served (Order 976/1998, art. 37 c).
• Chef Hygiene par défautChef Hygiene checks hot food against 63°C, the figure in the ANBCT chefs’ guide (2023) and the ANPC guide (2024). It is stricter than the law and meets both.
• Orientations officiellesCooling: the law only says to cool food as quickly as possible. The ANBCT guide says to 10–15°C within 90 minutes, then below 7°C within a further 150 minutes.
• Orientations officiellesReheating: the centre reaches 72°C with at least 2 minutes of even boiling, and food is reheated only once (ANBCT guide). Cooking: at least 75°C before hot holding.
• Chef Hygiene par défautDeliveries: Romanian law gives no number, so the temperature on the label applies. Chef Hygiene checks chilled deliveries against 4°C and flags frozen ones above −15°C.
• LoiMeals for organised groups, such as tourists or events: keep a sample of each dish for 48 hours at 4°C in a separate fridge (Order 976/1998, art. 37 e).