Schweiz: 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.

• Officiell vägledningSwiss law sets no general fridge number: keep the cold chain unbroken (HyV Art. 24). The GVG guide says perishable food at 5°C at most, egg products at 4°C, and the maker’s own maximum comes first.
• LagFresh and thawed raw fish, and cooked chilled crustaceans and molluscs, must be at melting ice, 2°C at most (HyV Art. 44). Mince must be chilled to 2°C or frozen (HyV Art. 29 and 31).
• LagFrozen food must be at −18°C or colder. The surface must never be above −15°C (HyV Art. 25).
• Officiell vägledningGVG guide: cook and reheat to a core temperature of 70°C or more, held for at least 2 minutes. Pink meat is a known exception.
• Officiell vägledningGVG guide: keep hot food at a core temperature of 65°C or more, for 3 hours at most. Spot-check it and write it down. Law only says to use temperatures that prevent growth (HyV Art. 27).
• Officiell vägledningGVG guide: cool actively from 65°C to below 5°C within 90 minutes. The law says only “as fast as possible” (HyV Art. 27).
• Officiell vägledningGVG guide: a break in the cold chain should last 30 minutes at most. Chilled food that was offered unchilled is thrown away.
• Officiell vägledningGVG guide: thaw in the fridge, in a sealed bag under cold running water, or in a thawing device. Label the thaw date, use within 48 hours (delicate food 24 hours) and never refreeze.
• Officiell vägledningGVG guide: frying oil at 175°C at most, with polar compounds at 27 % at most.