Slovakya: 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.

• KanunChilled 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).
• KanunFreezer store: −18°C or colder (Decree 533/2007, § 3). Ready dishes may not be kept frozen.
• KanunCooking: the core of meat must reach at least 70°C (Decree 533/2007, § 9).
• KanunHot 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).
• KanunCooling: 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).
• KanunReheating: those dishes must reach at least 70°C in the centre before serving (Decree 533/2007, § 9).
• KanunCold 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).
• KanunThaw 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).
• KanunFrying 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).