Slovacchia: 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.

• LeggeChilled store: 2 to 6°C. Semi-finished and ready dishes may be kept only at 0 to 4°C, and only the items listed in annex 2 (Decree 533/2007, § 3 and § 9).
• LeggeFreezer store: −18°C or colder (Decree 533/2007, § 3). Ready dishes may not be kept frozen.
• LeggeCooking: the core of meat must reach at least 70°C (Decree 533/2007, § 9).
• LeggeHot holding: solid dishes at 60°C or hotter, soups and sauces at 65°C or hotter, served within 4 hours of finishing. In transport keep them at 65°C or hotter until served (Decree 533/2007, § 9).
• LeggeCooling: roast, stewed or boiled meat in one piece, dumplings and rice must be cooled within 90 minutes of preparation. Do not put warm food in the cold room (Decree 533/2007, § 9).
• LeggeReheating: those dishes must reach at least 70°C in the centre before serving (Decree 533/2007, § 9).
• LeggeCold display: nothing may be kept above 8°C. At 5 to 8°C salads may stay 6 hours, sandwiches 3 hours, and marinated cheese and cold cuts 12 hours (Decree 533/2007, annex 2).
• LeggeThaw food only in a thawing unit or a fridge at 4°C or colder, never in water or at kitchen temperature (Decree 533/2007, § 9).
• LeggeFrying fat must not go above 180°C unless the maker says otherwise. Fat used for continuous frying is changed within 24 hours (Decree 533/2007, § 9).