Lituania: regole sulla temperatura degli alimenti

“Legge” è una norma vincolante. “Linee guida ufficiali” non sono legge, ma gli ispettori se le aspettano. “Chef Hygiene predefinito” è un valore che l’app controlla quando nessuna norma fornisce un numero.

• LeggeFrozen food at −18°C or colder (HN 15:2021, item 29).
• LeggeCooking: core at 75°C or more, one value for all foods. A dish may use another temperature for culinary reasons if it is safe (HN 15:2021, item 30).
• LeggeHot holding: not below 63°C, and eat the food the day it is made. Hot food moved from equipment not holding 63°C must be delivered within 2 hours (HN 15:2021, item 30).
• LeggeCooling: cool hot food to the set temperature within 4 hours (HN 15:2021, item 31).
• LeggeCooled hot food: keep in a fridge at 4°C or colder for up to 24 hours (HN 15:2021, item 32).
• LeggeReheating: core at 75°C, then serve within 2 hours (HN 15:2021, items 30 and 32).
• LeggeDishwasher at 60°C or more (HN 15:2021, item 17). Change frying fat when free fatty acids reach 2.2% (item 34).
• Chef Hygiene predefinitoThe norm sets no plain fridge number; follow the maker’s label. Chef Hygiene aims for 2–6°C and asks for fridge checks twice a day. Control thermometers must be metrologically verified (item 24).