Roemenië: regels voor voedseltemperatuur

“Wet” is een bindende regel. “Officiële richtlijnen” zijn geen wet, maar inspecteurs verwachten ze wel. “Chef Hygiene standaardwaarde” is een waarde die de app controleert wanneer er geen regel is die een getal voorschrijft.

• WetCold finished dishes are kept at 8°C or colder until served (Order 976/1998, art. 37 c). This 8°C is only for cold prepared dishes.
• WetWhere one store room is used, the fridge has a separate raw meat compartment at 4°C or colder (Order 976/1998, art. 38 b). ANSVSA advises 0–4°C for food of animal origin, and Chef Hygiene aims for 4°C.
• WetQuick-frozen food: −18°C or colder, with short rises of up to 3°C in transport and display (Order ANSVSA 134/2010).
• WetHot dishes are kept at 60°C or hotter until served (Order 976/1998, art. 37 c).
• Chef Hygiene standaardChef Hygiene checks hot food against 63°C, the figure in the ANBCT chefs’ guide (2023) and the ANPC guide (2024). It is stricter than the law and meets both.
• Officiële richtlijnenCooling: the law only says to cool food as quickly as possible. The ANBCT guide says to 10–15°C within 90 minutes, then below 7°C within a further 150 minutes.
• Officiële richtlijnenReheating: the centre reaches 72°C with at least 2 minutes of even boiling, and food is reheated only once (ANBCT guide). Cooking: at least 75°C before hot holding.
• Chef Hygiene standaardDeliveries: Romanian law gives no number, so the temperature on the label applies. Chef Hygiene checks chilled deliveries against 4°C and flags frozen ones above −15°C.
• WetMeals for organised groups, such as tourists or events: keep a sample of each dish for 48 hours at 4°C in a separate fridge (Order 976/1998, art. 37 e).