لوګزامبورګ: د خواړو د حرارت قواعد

“قانون” یو پابند قاعده ده. “رسمي لارښوونه” قانون نه دی، مګر تفتیش کونکي یې تمه لري. “Chef Hygiene ډیفالټ” هغه ارزښت دی چې اپلیکیشن یې په وړاندې ګوري چیرې چې هیڅ قاعده شمیره نه ورکوي.

• رسمي لارښوونهNo Luxembourg law sets chilled, hot-holding, cooling or reheating temperatures for restaurants. The values below come from ALVA’s inspection sheet F-011 and the HORESCA guide (2022, validated by the minister).
• رسمي لارښوونهHORESCA guide: fridges at 4°C at most. ALVA sheet F-011 limits for faults: 7°C for prepared food, 6°C for poultry, meat, egg products and cream, 5°C for offal, 4°C for minced meat and fresh fish. Chef Hygiene aims for 4°C and warns above 6°C.
• قانونFrozen food must be at −18°C or colder. Short rises of up to 3°C are allowed (RGD of 4 July 1988 on the food trade, Art. 4). ALVA’s sheet counts −15°C as a fault.
• رسمي لارښوونهHORESCA guide: keep hot food at 65°C or more, for 3 hours at most. ALVA’s sheet counts a fault below 63°C.
• رسمي لارښوونهHORESCA guide: cool cooked food to below 10°C in the core within 2 hours, then to 4°C.
• رسمي لارښوونهHORESCA guide: reheat food to 65°C in the core within 1 hour. Avoid reheating in a bain-marie and do not keep leftovers.
• Chef Hygiene ډيفالټThe HORESCA guide gives no cooking number. Chef Hygiene checks cooking against 75°C at once, or 70°C for 2 minutes.
• رسمي لارښوونهHORESCA guide for deliveries: refuse food at the wrong temperature. For display, a cold display case should be at 6°C and a cold buffet at 7°C (4°C for minced meat and raw fish).
• رسمي لارښوونهALVA’s sheet: frying oil below 175°C. Above 180°C is a fault.