Letônia: 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.

• LeiLatvian law sets no national restaurant fridge, cooking, hot-holding or cooling numbers. Hygiene goes to EU Regulation 852/2004. Your own self-control plan (paškontrole) is the legal duty.
• Chef Hygiene padrãoChilled storage at 2–6°C. Chef Hygiene aims for 5°C or colder. Frozen food at −18°C or colder (EU Regulation 37/2005 for quick-frozen food).
• Chef Hygiene padrãoCooking: core at 75°C, one value for all foods (standard HACCP practice).
• Chef Hygiene padrãoHot holding at 63°C or more, the common HACCP working value. Latvia sets no figure.
• Chef Hygiene padrãoCooling: from about 60°C down to 10°C within about 2 hours (standard HACCP practice).
• Chef Hygiene padrãoReheating: core at 75°C. Cold display: Latvia sets no time. Chef Hygiene uses a 4-hour limit, then throw the food away.
• Chef Hygiene padrãoCheck the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C). Chef Hygiene asks for fridge checks twice a day.