Kroatia: 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.

• Offisiell veiledningNo Croatian law sets restaurant fridge, hot-holding, cooling or reheating numbers. The values below come from the national catering guide (HOK, 2nd edition 2025).
• Offisiell veiledningFridge: cooked dishes and poultry 4°C, minced meat 2°C, offal 3°C, other meat 7°C, vegetables 8°C. Fresh fish is kept at melting-ice temperature. Any fridge must stay at +8°C or colder.
• Offisiell veiledningFreezer: −18°C or colder.
• Offisiell veiledningCooking: 73°C for 30 seconds in the thickest part of the food.
• Offisiell veiledningHot holding: 65°C or hotter, checked every 2 hours. If it fell below 65°C for under 2 hours, reheat once to 73°C and use it. After 2 to 4 hours, use it at once. After more than 4 hours, throw it away.
• Offisiell veiledningCooling: at most 30 minutes at room temperature, then down to 4°C within 6 hours in all. Use the food within 24 hours.
• Offisiell veiledningReheating: 73°C for 30 seconds, and only once.
• Offisiell veiledningCold display: 8°C at most, aim for 4°C. After 2 hours over the limit, use the food within the next 2 hours. After 4 hours, throw it away.
• Offisiell veiledningAt goods-in, chilled food should be 8°C at most and frozen food −18°C or colder. Catering vans carry food at 4°C at most.