Liechtenstein: 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 at −18°C or colder, and the surface never above −15°C (Swiss HyV art. 25).
• Offisiell veiledningThe law sets no plain fridge number (HyV art. 24). The GVG restaurant guide says perishable food at 5°C or colder. Fish at 2°C or colder (HyV art. 44). Chef Hygiene aims for 4°C.
• Offisiell veiledningCooking: core at 70°C or more, held at least 2 minutes (GVG guide). Pink meat is an exception.
• Offisiell veiledningHot holding: core at 65°C or more for at most 3 hours (GVG guide). The law says only “temperatures that prevent growth” (HyV art. 27).
• Offisiell veiledningCooling: from 65°C to below 5°C within 90 minutes (GVG guide). The law says “as fast as possible” (HyV art. 27).
• Offisiell veiledningReheating: core at 70°C or more, held at least 2 minutes (GVG guide).
• Chef Hygiene standardCold display: Chef Hygiene uses 30 minutes, then throw the food away. This is the app’s default. It also asks for fridge checks twice a day.