立陶宛：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Frozen food at −18°C or colder (HN 15:2021, item 29).
• 法律Cooking: core at 75°C or more, one value for all foods. A dish may use another temperature for culinary reasons if it is safe (HN 15:2021, item 30).
• 法律Hot holding: not below 63°C, and eat the food the day it is made. Hot food moved from equipment not holding 63°C must be delivered within 2 hours (HN 15:2021, item 30).
• 法律Cooling: cool hot food to the set temperature within 4 hours (HN 15:2021, item 31).
• 法律Cooled hot food: keep in a fridge at 4°C or colder for up to 24 hours (HN 15:2021, item 32).
• 法律Reheating: core at 75°C, then serve within 2 hours (HN 15:2021, items 30 and 32).
• 法律Dishwasher at 60°C or more (HN 15:2021, item 17). Change frying fat when free fatty acids reach 2.2% (item 34).
• Chef Hygiene 默认值The norm sets no plain fridge number; follow the maker’s label. Chef Hygiene aims for 2–6°C and asks for fridge checks twice a day. Control thermometers must be metrologically verified (item 24).