स्विट्ज़रलैंड: 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 मार्गदर्शनSwiss law sets no general fridge number: keep the cold chain unbroken (HyV Art. 24). The GVG guide says perishable food at 5°C at most, egg products at 4°C, and the maker’s own maximum comes first.
• कानूनFresh and thawed raw fish, and cooked chilled crustaceans and molluscs, must be at melting ice, 2°C at most (HyV Art. 44). Mince must be chilled to 2°C or frozen (HyV Art. 29 and 31).
• कानूनFrozen food must be at −18°C or colder. The surface must never be above −15°C (HyV Art. 25).
• आधिकारिक मार्गदर्शनGVG guide: cook and reheat to a core temperature of 70°C or more, held for at least 2 minutes. Pink meat is a known exception.
• आधिकारिक मार्गदर्शनGVG guide: keep hot food at a core temperature of 65°C or more, for 3 hours at most. Spot-check it and write it down. Law only says to use temperatures that prevent growth (HyV Art. 27).
• आधिकारिक मार्गदर्शनGVG guide: cool actively from 65°C to below 5°C within 90 minutes. The law says only “as fast as possible” (HyV Art. 27).
• आधिकारिक मार्गदर्शनGVG guide: a break in the cold chain should last 30 minutes at most. Chilled food that was offered unchilled is thrown away.
• आधिकारिक मार्गदर्शनGVG guide: thaw in the fridge, in a sealed bag under cold running water, or in a thawing device. Label the thaw date, use within 48 hours (delicate food 24 hours) and never refreeze.
• आधिकारिक मार्गदर्शनGVG guide: frying oil at 175°C at most, with polar compounds at 27 % at most.