Bulgarien: regler för mattemperatur

”Lag” är en bindande regel. ”Officiell vägledning” är inte lag, men inspektörer förväntar sig det. ”Chef Hygiene standard” är ett värde som appen kontrollerar mot där ingen regel anger ett nummer.

• LagFrozen food: −18°C in all parts. Short rises of up to 3°C are allowed only in transport and shop display (quick-frozen food ordinance, art. 5).
• Officiell vägledningFridge: BFSA advises 0 to 4°C for fresh and chilled meat, fish, dairy and offal. The label’s own temperature wins. This is advice, not a legal limit.
• Chef Hygiene standardBulgaria has no legal or official number for cooking. Chef Hygiene checks against its own default: 75°C in the core.
• Chef Hygiene standardBulgaria has no number for hot holding. Chef Hygiene checks against its own default: 63°C or hotter.
• Chef Hygiene standardBulgaria has no number for cooling. EU law says to cool as quickly as possible. Chef Hygiene checks against its own default: from 60°C to 10°C within 2 hours.
• Chef Hygiene standardBulgaria has no number for reheating. Chef Hygiene checks against its own default: 75°C.
• Officiell vägledningAt delivery, chilled food should be 4°C or colder (BFSA’s advice) and frozen food −18°C, with up to 3°C more allowed in transport.