Ungarn: 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 veiledningChilled prepared food: 0 to +5°C, covered. Nébih’s catering guide gives this; there is no legal fridge limit for restaurants.
• Offisiell veiledningRaw goods in the fridge, at most: red meat 7°C, poultry 4°C, offal 3°C, minced meat 2°C. Fresh fish is kept near melting ice (Nébih’s guide).
• LovYour own freezing: −18°C or colder, and never warmer in storage (Decree 62/2011 (VM), annex 3).
• Offisiell veiledningCooking: 72°C in the core for 2 minutes, or 75°C at every point. Decree 62/2011 (VM) defines this “safe heat treatment” and requires it for public catering and food sent to events; Nébih’s guide uses it for restaurants.
• Offisiell veiledningHot holding: +63°C or hotter. Without hot holding, serve within 3 hours of making. Food kept 3 hours at an uncertain temperature is thrown away (Nébih’s guide).
• Offisiell veiledningCooling: start within 30 minutes of cooking and reach below +10°C within the next 90 minutes (2 hours in all). Then keep it at 0 to +5°C (Nébih’s guide).
• Offisiell veiledningReheating: 72°C in the core for 2 minutes, or 75°C at every point, and only once (Nébih’s guide).
• Offisiell veiledningChilled food on an unchilled buffet: 2 hours at most. Leftovers from service are never offered again (Nébih’s guide; Decree 62/2011 (VM) § 16).