Moldávia: 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.

• LeiRaw animal-origin food: 0 to +4°C. Vegetables, fruit and greens: +2 to +6°C. Cooled dishes: +4°C or colder, kept for at most 5 days (HG 206/2023, annex 5, points 2 and 42).
• LeiFrozen food: −18°C or colder. Frozen prepared products are monitored (HG 206/2023, annex 5, points 43 and 50).
• LeiSelf-service: cold food below +4°C and hot food above +60°C (HG 206/2023, annex 5, point 66).
• LeiReheating: the centre must reach at least +75°C. Leftovers are never reheated or re-chilled (HG 206/2023, annex 5, points 64 and 65).
• LeiThawing: in the fridge at 0 to +4°C, or in running water up to +21°C for at most 4 hours, or in a microwave. Thawed prepared products stay at +4°C for at most 24 hours, with no refreezing (HG 206/2023, annex 5, points 49 and 51).
• LeiEvery cold space needs a thermometer, and its accuracy is checked at least once a year (HG 206/2023, annex 5, points 54 and 55).
• Chef Hygiene padrãoCooking and cooling: the law gives no core temperature or cooling time. Chef Hygiene checks 75°C in the core, and cooling from 60°C to 10°C within 2 hours, then to +4°C.