ऑस्ट्रिया: भोजन तापमान नियम

“कानून” एक बाध्यकारी नियम है। “आधिकारिक मार्गदर्शन” कानून नहीं है, लेकिन निरीक्षक इसकी अपेक्षा करते हैं। “Chef Hygiene डिफ़ॉल्ट” एक ऐसा मान है जिसकी जाँच ऐप द्वारा की जाती है जहाँ कोई नियम संख्या नहीं देता है।

• आधिकारिक मार्गदर्शनChilled food: 0–4°C, with a tolerance up to 6°C. Chef Hygiene aims for 4°C and flags readings above 6°C. No Austrian law sets restaurant temperatures; this is the ministry’s guideline (Beilage 1b).
• आधिकारिक मार्गदर्शनRecommended maximum for restaurants: poultry, rabbit and raw mince 4°C, other meat 7°C, offal 3°C. Raw fish is kept at melting-ice temperature. A fridge with mixed food is set to the lowest temperature needed.
• आधिकारिक मार्गदर्शनFrozen food: −18°C, with a tolerance up to −15°C.
• आधिकारिक मार्गदर्शनHot food: as hot as possible, in any case above 70°C. A short drop is tolerated if the food stays safe. The staff leaflet says at least 75°C for hot food on offer.
• आधिकारिक मार्गदर्शनCooling: cool food that is not eaten at once quickly to 0–4°C (6°C at most), if possible within 2 hours, and keep it there.
• आधिकारिक मार्गदर्शनReheating: a core temperature of at least 75°C for several minutes.
• आधिकारिक मार्गदर्शनCooking: hot dishes with raw egg reach 75°C in the core. Mince, poultry and fish must be well heated through; the guideline gives no number.
• आधिकारिक मार्गदर्शनSalads on a buffet for more than 2 hours must be kept chilled.
• आधिकारिक मार्गदर्शनDeliveries: refuse frozen food above −15°C, and chilled food more than 3°C above the product’s own set temperature. Chef Hygiene uses 7°C as one number for chilled deliveries.