Serbia: 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.

• LovMinced packaged chilled meat: 0 to +2°C. Minced poultry and meat semi-products such as pljeskavice and ćevapi: 0 to +4°C (Pravilnik 50/2019).
• LovFrozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
• Chef Hygiene standardOther chilled food: the law gives no general number. Chef Hygiene checks 4°C.
• Offisiell veiledningCooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
• Offisiell veiledningHot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
• Offisiell veiledningCooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
• Offisiell veiledningReheating: core 75°C. Guidance, not law.