Liechtenstein: yiyecek sıcaklığı kuralları

“Kanun”, bağlayıcı bir kuraldır. “Resmi kılavuz” kanun değildir, ancak denetçiler bunu bekler. “Chef Hygiene varsayılan”, hiçbir kuralın sayı vermediği durumlarda uygulamanın kontrol ettiği bir değerdir.

• KanunFrozen food at −18°C or colder, and the surface never above −15°C (Swiss HyV art. 25).
• Resmi kılavuzThe law sets no plain fridge number (HyV art. 24). The GVG restaurant guide says perishable food at 5°C or colder. Fish at 2°C or colder (HyV art. 44). Chef Hygiene aims for 4°C.
• Resmi kılavuzCooking: core at 70°C or more, held at least 2 minutes (GVG guide). Pink meat is an exception.
• Resmi kılavuzHot holding: core at 65°C or more for at most 3 hours (GVG guide). The law says only “temperatures that prevent growth” (HyV art. 27).
• Resmi kılavuzCooling: from 65°C to below 5°C within 90 minutes (GVG guide). The law says “as fast as possible” (HyV art. 27).
• Resmi kılavuzReheating: core at 70°C or more, held at least 2 minutes (GVG guide).
• Chef Hygiene varsayılanCold display: Chef Hygiene uses 30 minutes, then throw the food away. This is the app’s default. It also asks for fridge checks twice a day.