Tjeckien: 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.

• LagChilled dishes: 0 to 4°C (decree 121/2023, § 3). Cold cakes and delicatessen dishes may be kept at 8°C at most.
• Officiell vägledningRaw meat limits at delivery, as in EU Regulation 853/2004: poultry 4°C, other meat 7°C, offal 3°C, mince 0 to 2°C. Fresh fish on melting ice (SZPI guidance).
• LagFrozen dishes: −18°C or colder (decree 121/2023, § 3).
• Officiell vägledningCooking: 75°C in the core for 5 minutes (SZPI handbook, an old guide).
• LagHot dishes: at least 60°C until served, within the serve-by time you set in your HACCP plan. After that time the food must not be stored, reheated, cooled or frozen (decree 121/2023, § 3; decree 137/2004, § 25).
• Officiell vägledningCooling: from 60°C to 10°C within 2 hours, then 4°C at once (guidance). The law says as fast as possible.
• Chef Hygiene standardReheating: the SZPI handbook says 70°C in all parts within 60 minutes. The Codex code says 75°C in the centre within 1 hour. Chef Hygiene checks against 75°C.
• LagFrying: oil at 180°C at most, and chips below 175°C. Throw away oil with signs of breakdown, such as polar compounds over 25 % or a burnt smell (decree 121/2023).
• Officiell vägledningHot food sent out: 60°C at hand-over, delivered within 1 hour, and 2 hours at most. Label it with the hour it should be eaten (guidance; Food Act labelling duty).