爱沙尼亚：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。

• 法律Estonian law sets no restaurant fridge, hot-holding, cooling, cooking or reheating numbers. Food Act § 26 sends hygiene to EU Regulations 852/2004 and 853/2004. Your own-check plan is the legal duty.
• 官方指南Chilled storage at 2–6°C (PTA catering guide, model plan). The maker’s label range wins. Chef Hygiene aims for 5°C or colder.
• 官方指南Frozen food at −18°C or colder (PTA guide). Quick-frozen food must be at −18°C (EU Regulation 37/2005).
• 官方指南Cooking: meat core at 75°C or more, measured for 2 minutes (PTA guide, example limit).
• 官方指南Hot holding: not below 63°C and not longer than 2 hours. Hot food sent out of the kitchen stays at 63°C or more (PTA guide).
• 官方指南Cooling: the food must be 5°C or colder after 2 hours (PTA guide, example limit).
• 官方指南Reheating: core at 75°C or more (PTA guide, example).
• 官方指南Deep-fry oil below 175°C (PTA guide, example limit). Check the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C).