奥地利：食品温度规则

“法律”是指具有约束力的规则。“官方指南”并非法律，但检查人员会参考它。“Chef Hygiene 默认值”是指在没有规则给出具体数值的情况下，应用程序会检查的值。

• 官方指南Chilled food: 0–4°C, with a tolerance up to 6°C. Chef Hygiene aims for 4°C and flags readings above 6°C. No Austrian law sets restaurant temperatures; this is the ministry’s guideline (Beilage 1b).
• 官方指南Recommended maximum for restaurants: poultry, rabbit and raw mince 4°C, other meat 7°C, offal 3°C. Raw fish is kept at melting-ice temperature. A fridge with mixed food is set to the lowest temperature needed.
• 官方指南Frozen food: −18°C, with a tolerance up to −15°C.
• 官方指南Hot food: as hot as possible, in any case above 70°C. A short drop is tolerated if the food stays safe. The staff leaflet says at least 75°C for hot food on offer.
• 官方指南Cooling: cool food that is not eaten at once quickly to 0–4°C (6°C at most), if possible within 2 hours, and keep it there.
• 官方指南Reheating: a core temperature of at least 75°C for several minutes.
• 官方指南Cooking: hot dishes with raw egg reach 75°C in the core. Mince, poultry and fish must be well heated through; the guideline gives no number.
• 官方指南Salads on a buffet for more than 2 hours must be kept chilled.
• 官方指南Deliveries: refuse frozen food above −15°C, and chilled food more than 3°C above the product’s own set temperature. Chef Hygiene uses 7°C as one number for chilled deliveries.