拉脱维亚：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Latvian law sets no national restaurant fridge, cooking, hot-holding or cooling numbers. Hygiene goes to EU Regulation 852/2004. Your own self-control plan (paškontrole) is the legal duty.
• Chef Hygiene 默认值Chilled storage at 2–6°C. Chef Hygiene aims for 5°C or colder. Frozen food at −18°C or colder (EU Regulation 37/2005 for quick-frozen food).
• Chef Hygiene 默认值Cooking: core at 75°C, one value for all foods (standard HACCP practice).
• Chef Hygiene 默认值Hot holding at 63°C or more, the common HACCP working value. Latvia sets no figure.
• Chef Hygiene 默认值Cooling: from about 60°C down to 10°C within about 2 hours (standard HACCP practice).
• Chef Hygiene 默认值Reheating: core at 75°C. Cold display: Latvia sets no time. Chef Hygiene uses a 4-hour limit, then throw the food away.
• Chef Hygiene 默认值Check the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C). Chef Hygiene asks for fridge checks twice a day.