Serbía: 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.

• LögfræðiMinced packaged chilled meat: 0 to +2°C. Minced poultry and meat semi-products such as pljeskavice and ćevapi: 0 to +4°C (Pravilnik 50/2019).
• LögfræðiFrozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
• Chef Hygiene sjálfgefiðOther chilled food: the law gives no general number. Chef Hygiene checks 4°C.
• Opinberar leiðbeiningarCooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
• Opinberar leiðbeiningarHot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
• Opinberar leiðbeiningarCooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
• Opinberar leiðbeiningarReheating: core 75°C. Guidance, not law.