Austurríki: reglur um hitastig matvæla

„Lög“ eru bindandi regla. „Opinberar leiðbeiningar“ eru ekki lög, en eftirlitsmenn búast við þeim. „Chef Hygiene sjálfgefið gildi“ er gildi sem appið ber saman við þar sem engin regla gefur upp tölu.

• Opinberar leiðbeiningarChilled 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).
• Opinberar leiðbeiningarRecommended 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.
• Opinberar leiðbeiningarFrozen food: −18°C, with a tolerance up to −15°C.
• Opinberar leiðbeiningarHot 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.
• Opinberar leiðbeiningarCooling: 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.
• Opinberar leiðbeiningarReheating: a core temperature of at least 75°C for several minutes.
• Opinberar leiðbeiningarCooking: 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.
• Opinberar leiðbeiningarSalads on a buffet for more than 2 hours must be kept chilled.
• Opinberar leiðbeiningarDeliveries: 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.