چیکیا: کھانے کے درجہ حرارت کے اصول

“قانون” ایک پابند اصول ہے۔ “سرکاری رہنمائی” قانون نہیں ہے، لیکن انسپکٹرز اس کی توقع کرتے ہیں۔ “Chef Hygiene ڈیفالٹ” ایک ایسی قدر ہے جس کے خلاف ایپ چیک کرتی ہے جہاں کوئی اصول نمبر نہیں دیتا ہے۔

• قانونChilled dishes: 0 to 4°C (decree 121/2023, § 3). Cold cakes and delicatessen dishes may be kept at 8°C at most.
• سرکاری رہنمائیRaw meat limits at delivery, as in EU Regulation 853/2004: poultry 4°C, other meat 7°C, offal 3°C, mince 0 to 2°C. Fresh fish on melting ice (SZPI guidance).
• قانونFrozen dishes: −18°C or colder (decree 121/2023, § 3).
• سرکاری رہنمائیCooking: 75°C in the core for 5 minutes (SZPI handbook, an old guide).
• قانونHot dishes: at least 60°C until served, within the serve-by time you set in your HACCP plan. After that time the food must not be stored, reheated, cooled or frozen (decree 121/2023, § 3; decree 137/2004, § 25).
• سرکاری رہنمائیCooling: from 60°C to 10°C within 2 hours, then 4°C at once (guidance). The law says as fast as possible.
• Chef Hygiene ڈیفالٹReheating: the SZPI handbook says 70°C in all parts within 60 minutes. The Codex code says 75°C in the centre within 1 hour. Chef Hygiene checks against 75°C.
• قانونFrying: oil at 180°C at most, and chips below 175°C. Throw away oil with signs of breakdown, such as polar compounds over 25 % or a burnt smell (decree 121/2023).
• سرکاری رہنمائیHot food sent out: 60°C at hand-over, delivered within 1 hour, and 2 hours at most. Label it with the hour it should be eaten (guidance; Food Act labelling duty).