Ungern: 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 vägledningChilled prepared food: 0 to +5°C, covered. Nébih’s catering guide gives this; there is no legal fridge limit for restaurants.
• Officiell vägledningRaw goods in the fridge, at most: red meat 7°C, poultry 4°C, offal 3°C, minced meat 2°C. Fresh fish is kept near melting ice (Nébih’s guide).
• LagYour own freezing: −18°C or colder, and never warmer in storage (Decree 62/2011 (VM), annex 3).
• Officiell vägledningCooking: 72°C in the core for 2 minutes, or 75°C at every point. Decree 62/2011 (VM) defines this “safe heat treatment” and requires it for public catering and food sent to events; Nébih’s guide uses it for restaurants.
• Officiell vägledningHot holding: +63°C or hotter. Without hot holding, serve within 3 hours of making. Food kept 3 hours at an uncertain temperature is thrown away (Nébih’s guide).
• Officiell vägledningCooling: start within 30 minutes of cooking and reach below +10°C within the next 90 minutes (2 hours in all). Then keep it at 0 to +5°C (Nébih’s guide).
• Officiell vägledningReheating: 72°C in the core for 2 minutes, or 75°C at every point, and only once (Nébih’s guide).
• Officiell vägledningChilled food on an unchilled buffet: 2 hours at most. Leftovers from service are never offered again (Nébih’s guide; Decree 62/2011 (VM) § 16).