Letonya: 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.

• KanunLatvian 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 varsayılanChilled 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 varsayılanCooking: core at 75°C, one value for all foods (standard HACCP practice).
• Chef Hygiene varsayılanHot holding at 63°C or more, the common HACCP working value. Latvia sets no figure.
• Chef Hygiene varsayılanCooling: from about 60°C down to 10°C within about 2 hours (standard HACCP practice).
• Chef Hygiene varsayılanReheating: core at 75°C. Cold display: Latvia sets no time. Chef Hygiene uses a 4-hour limit, then throw the food away.
• Chef Hygiene varsayılanCheck the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C). Chef Hygiene asks for fridge checks twice a day.