Luxemburg: 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 Luxembourg law sets chilled, hot-holding, cooling or reheating temperatures for restaurants. The values below come from ALVA’s inspection sheet F-011 and the HORESCA guide (2022, validated by the minister).
• Offisiell veiledningHORESCA guide: fridges at 4°C at most. ALVA sheet F-011 limits for faults: 7°C for prepared food, 6°C for poultry, meat, egg products and cream, 5°C for offal, 4°C for minced meat and fresh fish. Chef Hygiene aims for 4°C and warns above 6°C.
• LovFrozen food must be at −18°C or colder. Short rises of up to 3°C are allowed (RGD of 4 July 1988 on the food trade, Art. 4). ALVA’s sheet counts −15°C as a fault.
• Offisiell veiledningHORESCA guide: keep hot food at 65°C or more, for 3 hours at most. ALVA’s sheet counts a fault below 63°C.
• Offisiell veiledningHORESCA guide: cool cooked food to below 10°C in the core within 2 hours, then to 4°C.
• Offisiell veiledningHORESCA guide: reheat food to 65°C in the core within 1 hour. Avoid reheating in a bain-marie and do not keep leftovers.
• Chef Hygiene standardThe HORESCA guide gives no cooking number. Chef Hygiene checks cooking against 75°C at once, or 70°C for 2 minutes.
• Offisiell veiledningHORESCA guide for deliveries: refuse food at the wrong temperature. For display, a cold display case should be at 6°C and a cold buffet at 7°C (4°C for minced meat and raw fish).
• Offisiell veiledningALVA’s sheet: frying oil below 175°C. Above 180°C is a fault.