Holland: 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.

• LögfræðiChilled food: 7°C or colder, measured in the food, in storage and in transport (Warenwetbesluit, art. 15(1)). A colder temperature on the label wins.
• Opinberar leiðbeiningarChef Hygiene aims for a fridge setting of 4°C, as KHN and the Voedingscentrum advise. This is advice, not a legal limit.
• Opinberar leiðbeiningarFrozen food: −18°C or colder (NVWA and the hygiene code).
• LögfræðiHot food kept for direct sale: 60°C or hotter (art. 15(2)).
• Opinberar leiðbeiningarCooking: 75°C or hotter in the centre (NVWA and the hygiene code).
• Opinberar leiðbeiningarCooling: the law says only “as fast as possible” (Regulation 852/2004). The hygiene code starts at 75°C or hotter. It gives 20°C or colder after 2 hours as a guide value, and 7°C or colder within 5 hours as the norm.
• Opinberar leiðbeiningarReheating: 60°C or hotter in the centre (NVWA), within 60 minutes (hygiene code).
• LögfræðiIn restaurants, chilled food may stand out of the fridge once, for at most 2 hours, and is then thrown away. You need a written procedure and a log, kept for 1 year.
• Opinberar leiðbeiningarThaw food in the fridge or under cold running water (NVWA).