Rumunia: 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.

• PrawoCold 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.
• PrawoWhere 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.
• PrawoQuick-frozen food: −18°C or colder, with short rises of up to 3°C in transport and display (Order ANSVSA 134/2010).
• PrawoHot dishes are kept at 60°C or hotter until served (Order 976/1998, art. 37 c).
• Chef Hygiene domyślneChef 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.
• Oficjalne wytyczneCooling: 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.
• Oficjalne wytyczneReheating: 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 domyślneDeliveries: 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.
• PrawoMeals 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).