Búlgaría: 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.

• LögfræðiFrozen food: −18°C in all parts. Short rises of up to 3°C are allowed only in transport and shop display (quick-frozen food ordinance, art. 5).
• Opinberar leiðbeiningarFridge: BFSA advises 0 to 4°C for fresh and chilled meat, fish, dairy and offal. The label’s own temperature wins. This is advice, not a legal limit.
• Chef Hygiene sjálfgefiðBulgaria has no legal or official number for cooking. Chef Hygiene checks against its own default: 75°C in the core.
• Chef Hygiene sjálfgefiðBulgaria has no number for hot holding. Chef Hygiene checks against its own default: 63°C or hotter.
• Chef Hygiene sjálfgefiðBulgaria has no number for cooling. EU law says to cool as quickly as possible. Chef Hygiene checks against its own default: from 60°C to 10°C within 2 hours.
• Chef Hygiene sjálfgefiðBulgaria has no number for reheating. Chef Hygiene checks against its own default: 75°C.
• Opinberar leiðbeiningarAt delivery, chilled food should be 4°C or colder (BFSA’s advice) and frozen food −18°C, with up to 3°C more allowed in transport.