Lituânia: regras de temperatura dos alimentos

“Lei” é uma regra vinculativa. “Orientação oficial” não é lei, mas os inspetores esperam que seja. “Chef Hygiene padrão” é um valor que o aplicativo verifica quando nenhuma regra fornece um número.

• LeiFrozen food at −18°C or colder (HN 15:2021, item 29).
• LeiCooking: core at 75°C or more, one value for all foods. A dish may use another temperature for culinary reasons if it is safe (HN 15:2021, item 30).
• LeiHot holding: not below 63°C, and eat the food the day it is made. Hot food moved from equipment not holding 63°C must be delivered within 2 hours (HN 15:2021, item 30).
• LeiCooling: cool hot food to the set temperature within 4 hours (HN 15:2021, item 31).
• LeiCooled hot food: keep in a fridge at 4°C or colder for up to 24 hours (HN 15:2021, item 32).
• LeiReheating: core at 75°C, then serve within 2 hours (HN 15:2021, items 30 and 32).
• LeiDishwasher at 60°C or more (HN 15:2021, item 17). Change frying fat when free fatty acids reach 2.2% (item 34).
• Chef Hygiene padrãoThe norm sets no plain fridge number; follow the maker’s label. Chef Hygiene aims for 2–6°C and asks for fridge checks twice a day. Control thermometers must be metrologically verified (item 24).