Nederland: 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.

• LovChilled food: 7°C or colder, measured in the food, in storage and in transport (Warenwetbesluit, art. 15(1)). A colder temperature on the label wins.
• Offisiell veiledningChef Hygiene aims for a fridge setting of 4°C, as KHN and the Voedingscentrum advise. This is advice, not a legal limit.
• Offisiell veiledningFrozen food: −18°C or colder (NVWA and the hygiene code).
• LovHot food kept for direct sale: 60°C or hotter (art. 15(2)).
• Offisiell veiledningCooking: 75°C or hotter in the centre (NVWA and the hygiene code).
• Offisiell veiledningCooling: the law says only “as fast as possible” (Regulation 852/2004). The hygiene code starts at 75°C or hotter. It gives 20°C or colder after 2 hours as a guide value, and 7°C or colder within 5 hours as the norm.
• Offisiell veiledningReheating: 60°C or hotter in the centre (NVWA), within 60 minutes (hygiene code).
• LovIn restaurants, chilled food may stand out of the fridge once, for at most 2 hours, and is then thrown away. You need a written procedure and a log, kept for 1 year.
• Offisiell veiledningThaw food in the fridge or under cold running water (NVWA).