Bulgaria: regler for mattemperatur

«Lov» er en bindende regel. «Offisiell veiledning» er ikke lov, men inspektører forventer det. «Chef Hygiene standard» er en verdi appen sjekker mot der ingen regel oppgir et tall.

• LovFrozen food: −18°C in all parts. Short rises of up to 3°C are allowed only in transport and shop display (quick-frozen food ordinance, art. 5).
• Offisiell veiledningFridge: BFSA advises 0 to 4°C for fresh and chilled meat, fish, dairy and offal. The label’s own temperature wins. This is advice, not a legal limit.
• Chef Hygiene standardBulgaria has no legal or official number for cooking. Chef Hygiene checks against its own default: 75°C in the core.
• Chef Hygiene standardBulgaria has no number for hot holding. Chef Hygiene checks against its own default: 63°C or hotter.
• Chef Hygiene standardBulgaria has no number for cooling. EU law says to cool as quickly as possible. Chef Hygiene checks against its own default: from 60°C to 10°C within 2 hours.
• Chef Hygiene standardBulgaria has no number for reheating. Chef Hygiene checks against its own default: 75°C.
• Offisiell veiledningAt delivery, chilled food should be 4°C or colder (BFSA’s advice) and frozen food −18°C, with up to 3°C more allowed in transport.