رومانیہ: 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۔

• قانونCold finished dishes are kept at 8°C or colder until served (Order 976/1998, art. 37 c). This 8°C is only for cold prepared dishes.
• قانونWhere one store room is used, the fridge has a separate raw meat compartment at 4°C or colder (Order 976/1998, art. 38 b). ANSVSA advises 0–4°C for food of animal origin, and Chef Hygiene aims for 4°C.
• قانونQuick-frozen food: −18°C or colder, with short rises of up to 3°C in transport and display (Order ANSVSA 134/2010).
• قانونHot dishes are kept at 60°C or hotter until served (Order 976/1998, art. 37 c).
• Chef Hygiene ڈیفالٹChef Hygiene checks hot food against 63°C, the figure in the ANBCT chefs’ guide (2023) and the ANPC guide (2024). It is stricter than the law and meets both.
• سرکاری رہنمائیCooling: the law only says to cool food as quickly as possible. The ANBCT guide says to 10–15°C within 90 minutes, then below 7°C within a further 150 minutes.
• سرکاری رہنمائیReheating: the centre reaches 72°C with at least 2 minutes of even boiling, and food is reheated only once (ANBCT guide). Cooking: at least 75°C before hot holding.
• Chef Hygiene ڈیفالٹDeliveries: Romanian law gives no number, so the temperature on the label applies. Chef Hygiene checks chilled deliveries against 4°C and flags frozen ones above −15°C.
• قانونMeals for organised groups, such as tourists or events: keep a sample of each dish for 48 hours at 4°C in a separate fridge (Order 976/1998, art. 37 e).