Srbija: pravila o temperaturi hrane

»Zakon« je zavezujoče pravilo. »Uradne smernice« niso zakon, vendar jih inšpektorji pričakujejo. »Chef Hygiene privzeto« je vrednost, s katero aplikacija preveri, kadar nobeno pravilo ne določa številke.

• PravoMinced packaged chilled meat: 0 to +2°C. Minced poultry and meat semi-products such as pljeskavice and ćevapi: 0 to +4°C (Pravilnik 50/2019).
• PravoFrozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
• Chef Hygiene privzetoOther chilled food: the law gives no general number. Chef Hygiene checks 4°C.
• Uradna navodilaCooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
• Uradna navodilaHot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
• Uradna navodilaCooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
• Uradna navodilaReheating: core 75°C. Guidance, not law.