هالېنډ: 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.

• قانونChilled food: 7°C or colder, measured in the food, in storage and in transport (Warenwetbesluit, art. 15(1)). A colder temperature on the label wins.
• رسمي لارښوونهChef Hygiene aims for a fridge setting of 4°C, as KHN and the Voedingscentrum advise. This is advice, not a legal limit.
• رسمي لارښوونهFrozen food: −18°C or colder (NVWA and the hygiene code).
• قانونHot food kept for direct sale: 60°C or hotter (art. 15(2)).
• رسمي لارښوونهCooking: 75°C or hotter in the centre (NVWA and the hygiene code).
• رسمي لارښوونهCooling: the law says only “as fast as possible” (Regulation 852/2004). The hygiene code starts at 75°C or hotter. It gives 20°C or colder after 2 hours as a guide value, and 7°C or colder within 5 hours as the norm.
• رسمي لارښوونهReheating: 60°C or hotter in the centre (NVWA), within 60 minutes (hygiene code).
• قانونIn restaurants, chilled food may stand out of the fridge once, for at most 2 hours, and is then thrown away. You need a written procedure and a log, kept for 1 year.
• رسمي لارښوونهThaw food in the fridge or under cold running water (NVWA).