Litvanya: 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 (HN 15:2021, item 29).
• KanunCooking: core at 75°C or more, one value for all foods. A dish may use another temperature for culinary reasons if it is safe (HN 15:2021, item 30).
• KanunHot holding: not below 63°C, and eat the food the day it is made. Hot food moved from equipment not holding 63°C must be delivered within 2 hours (HN 15:2021, item 30).
• KanunCooling: cool hot food to the set temperature within 4 hours (HN 15:2021, item 31).
• KanunCooled hot food: keep in a fridge at 4°C or colder for up to 24 hours (HN 15:2021, item 32).
• KanunReheating: core at 75°C, then serve within 2 hours (HN 15:2021, items 30 and 32).
• KanunDishwasher at 60°C or more (HN 15:2021, item 17). Change frying fat when free fatty acids reach 2.2% (item 34).
• Chef Hygiene varsayılanThe norm sets no plain fridge number; follow the maker’s label. Chef Hygiene aims for 2–6°C and asks for fridge checks twice a day. Control thermometers must be metrologically verified (item 24).