Lettland: 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.

• LögfræðiLatvian law sets no national restaurant fridge, cooking, hot-holding or cooling numbers. Hygiene goes to EU Regulation 852/2004. Your own self-control plan (paškontrole) is the legal duty.
• Chef Hygiene sjálfgefiðChilled storage at 2–6°C. Chef Hygiene aims for 5°C or colder. Frozen food at −18°C or colder (EU Regulation 37/2005 for quick-frozen food).
• Chef Hygiene sjálfgefiðCooking: core at 75°C, one value for all foods (standard HACCP practice).
• Chef Hygiene sjálfgefiðHot holding at 63°C or more, the common HACCP working value. Latvia sets no figure.
• Chef Hygiene sjálfgefiðCooling: from about 60°C down to 10°C within about 2 hours (standard HACCP practice).
• Chef Hygiene sjálfgefiðReheating: core at 75°C. Cold display: Latvia sets no time. Chef Hygiene uses a 4-hour limit, then throw the food away.
• Chef Hygiene sjálfgefiðCheck the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C). Chef Hygiene asks for fridge checks twice a day.