پولنډ: 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 Polish law sets fridge, hot-holding, cooling or reheating numbers for restaurants. GIS says each business sets them in its own HACCP procedure. The numbers below are official consumer guidance (GIS, Sanepid, and the WHO five keys that GIS recommends).
• رسمي لارښوونهChilled food: below 4°C (Sanepid guidance), preferably below 5°C (WHO). A temperature on the label or from the maker applies.
• قانونQuick-frozen food: −18°C or colder. A rise of up to 3°C is allowed only while loading and unloading and in shop cabinets (regulation of 19 September 2003, § 3).
• رسمي لارښوونهHot food: above 60°C just before serving (Sanepid, WHO). Cooked food stays out of the fridge no longer than 2 hours at room temperature (GIS).
• رسمي لارښوونهCooling: put cooked food in the fridge within 2 hours, preferably below 5°C (GIS, Sanepid). No temperature stages are given.
• رسمي لارښوونهReheating: heat food to 70°C (Sanepid guidance). Chef Hygiene warns on a lower reading.
• رسمي لارښوونهCooking: cook food to above 70°C (GIS guidance).
• Chef Hygiene ډيفالټDeliveries: Chef Hygiene checks chilled food against 5°C when the label gives nothing. Frozen food must arrive at −18°C, with a 3°C rise allowed only while unloading.