Lettland: 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.

• LagLatvian law sets no national restaurant fridge, cooking, hot-holding or cooling numbers. Hygiene goes to EU Regulation 852/2004. Your own self-control plan (paškontrole) is the legal duty.
• Chef Hygiene standardChilled storage at 2–6°C. Chef Hygiene aims for 5°C or colder. Frozen food at −18°C or colder (EU Regulation 37/2005 for quick-frozen food).
• Chef Hygiene standardCooking: core at 75°C, one value for all foods (standard HACCP practice).
• Chef Hygiene standardHot holding at 63°C or more, the common HACCP working value. Latvia sets no figure.
• Chef Hygiene standardCooling: from about 60°C down to 10°C within about 2 hours (standard HACCP practice).
• Chef Hygiene standardReheating: core at 75°C. Cold display: Latvia sets no time. Chef Hygiene uses a 4-hour limit, then throw the food away.
• Chef Hygiene standardCheck the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C). Chef Hygiene asks for fridge checks twice a day.