क्रोएशिया: 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 मार्गदर्शनNo Croatian law sets restaurant fridge, hot-holding, cooling or reheating numbers. The values below come from the national catering guide (HOK, 2nd edition 2025).
• आधिकारिक मार्गदर्शनFridge: cooked dishes and poultry 4°C, minced meat 2°C, offal 3°C, other meat 7°C, vegetables 8°C. Fresh fish is kept at melting-ice temperature. Any fridge must stay at +8°C or colder.
• आधिकारिक मार्गदर्शनFreezer: −18°C or colder.
• आधिकारिक मार्गदर्शनCooking: 73°C for 30 seconds in the thickest part of the food.
• आधिकारिक मार्गदर्शनHot holding: 65°C or hotter, checked every 2 hours. If it fell below 65°C for under 2 hours, reheat once to 73°C and use it. After 2 to 4 hours, use it at once. After more than 4 hours, throw it away.
• आधिकारिक मार्गदर्शनCooling: at most 30 minutes at room temperature, then down to 4°C within 6 hours in all. Use the food within 24 hours.
• आधिकारिक मार्गदर्शनReheating: 73°C for 30 seconds, and only once.
• आधिकारिक मार्गदर्शनCold display: 8°C at most, aim for 4°C. After 2 hours over the limit, use the food within the next 2 hours. After 4 hours, throw it away.
• आधिकारिक मार्गदर्शनAt goods-in, chilled food should be 8°C at most and frozen food −18°C or colder. Catering vans carry food at 4°C at most.