Dania: zasady dotyczące temperatury żywności

„Prawo” to wiążąca reguła. „Oficjalne wytyczne” nie są prawem, ale inspektorzy ich oczekują. „Chef Hygiene domyślna” to wartość, którą aplikacja sprawdza, gdy żadna reguła nie podaje liczby.

• PrawoFridge: the air must be 5°C or colder for cooked and cooled dishes, minced meat, meat preparations, fresh poultry, food with cream and milk products (BEK 1331/2025, § 25 and annex 3).
• PrawoOther chilled limits in the order: 10°C for mayonnaise salads with pH above 4,5 and for fish semi-preserves, and 12°C for eggs. If the label says colder, follow the label.
• PrawoFresh fish and cooked shellfish: keep them on ice or at 2°C at most (EU Regulation 853/2004, which the authority applies to restaurants).
• PrawoFreezer: −18°C or colder for deep-frozen food (BEK 1194/2005, § 5). A short rise of up to 3°C is allowed during local delivery.
• PrawoCooking and reheating: 75°C in the whole food needs no extra documentation (BEK 1331/2025, § 26). A lower temperature needs your own proof that it is safe.
• Oficjalne wytyczneFish: the hygiene guide accepts 60°C in the centre for at least 1 minute.
• PrawoHot holding: at least 56°C everywhere in the food, with no time limit (BEK 1331/2025, § 29). This has been the rule since 1 January 2026. The old limit was 65°C.
• Oficjalne wytyczneCooling: from 56°C to 10°C within 4 hours, then into the fridge at 5°C (hygiene guide VEJ 9700/2025). The law only says as fast as possible.
• Oficjalne wytyczneChilled food taken out of the fridge for preparing, plating or a buffet: 3 hours at most in all. Leftovers are normally thrown away (hygiene guide).