Slovakien: 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 store: 2 to 6°C. Semi-finished and ready dishes may be kept only at 0 to 4°C, and only the items listed in annex 2 (Decree 533/2007, § 3 and § 9).
• LagFreezer store: −18°C or colder (Decree 533/2007, § 3). Ready dishes may not be kept frozen.
• LagCooking: the core of meat must reach at least 70°C (Decree 533/2007, § 9).
• LagHot holding: solid dishes at 60°C or hotter, soups and sauces at 65°C or hotter, served within 4 hours of finishing. In transport keep them at 65°C or hotter until served (Decree 533/2007, § 9).
• LagCooling: roast, stewed or boiled meat in one piece, dumplings and rice must be cooled within 90 minutes of preparation. Do not put warm food in the cold room (Decree 533/2007, § 9).
• LagReheating: those dishes must reach at least 70°C in the centre before serving (Decree 533/2007, § 9).
• LagCold display: nothing may be kept above 8°C. At 5 to 8°C salads may stay 6 hours, sandwiches 3 hours, and marinated cheese and cold cuts 12 hours (Decree 533/2007, annex 2).
• LagThaw food only in a thawing unit or a fridge at 4°C or colder, never in water or at kitchen temperature (Decree 533/2007, § 9).
• LagFrying fat must not go above 180°C unless the maker says otherwise. Fat used for continuous frying is changed within 24 hours (Decree 533/2007, § 9).