Polen: 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 Polish law sets fridge, hot-holding, cooling or reheating numbers for restaurants. GIS says each business sets them in its own HACCP procedure. The numbers below are official consumer guidance (GIS, Sanepid, and the WHO five keys that GIS recommends).
• Offisiell veiledningChilled food: below 4°C (Sanepid guidance), preferably below 5°C (WHO). A temperature on the label or from the maker applies.
• LovQuick-frozen food: −18°C or colder. A rise of up to 3°C is allowed only while loading and unloading and in shop cabinets (regulation of 19 September 2003, § 3).
• Offisiell veiledningHot food: above 60°C just before serving (Sanepid, WHO). Cooked food stays out of the fridge no longer than 2 hours at room temperature (GIS).
• Offisiell veiledningCooling: put cooked food in the fridge within 2 hours, preferably below 5°C (GIS, Sanepid). No temperature stages are given.
• Offisiell veiledningReheating: heat food to 70°C (Sanepid guidance). Chef Hygiene warns on a lower reading.
• Offisiell veiledningCooking: cook food to above 70°C (GIS guidance).
• Chef Hygiene standardDeliveries: Chef Hygiene checks chilled food against 5°C when the label gives nothing. Frozen food must arrive at −18°C, with a 3°C rise allowed only while unloading.