लग्ज़मबर्ग: 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 Luxembourg law sets chilled, hot-holding, cooling or reheating temperatures for restaurants. The values below come from ALVA’s inspection sheet F-011 and the HORESCA guide (2022, validated by the minister).
• आधिकारिक मार्गदर्शनHORESCA guide: fridges at 4°C at most. ALVA sheet F-011 limits for faults: 7°C for prepared food, 6°C for poultry, meat, egg products and cream, 5°C for offal, 4°C for minced meat and fresh fish. Chef Hygiene aims for 4°C and warns above 6°C.
• कानूनFrozen food must be at −18°C or colder. Short rises of up to 3°C are allowed (RGD of 4 July 1988 on the food trade, Art. 4). ALVA’s sheet counts −15°C as a fault.
• आधिकारिक मार्गदर्शनHORESCA guide: keep hot food at 65°C or more, for 3 hours at most. ALVA’s sheet counts a fault below 63°C.
• आधिकारिक मार्गदर्शनHORESCA guide: cool cooked food to below 10°C in the core within 2 hours, then to 4°C.
• आधिकारिक मार्गदर्शनHORESCA guide: reheat food to 65°C in the core within 1 hour. Avoid reheating in a bain-marie and do not keep leftovers.
• Chef Hygiene डिफ़ॉल्टThe HORESCA guide gives no cooking number. Chef Hygiene checks cooking against 75°C at once, or 70°C for 2 minutes.
• आधिकारिक मार्गदर्शनHORESCA guide for deliveries: refuse food at the wrong temperature. For display, a cold display case should be at 6°C and a cold buffet at 7°C (4°C for minced meat and raw fish).
• आधिकारिक मार्गदर्शनALVA’s sheet: frying oil below 175°C. Above 180°C is a fault.