荷兰：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Chilled food: 7°C or colder, measured in the food, in storage and in transport (Warenwetbesluit, art. 15(1)). A colder temperature on the label wins.
• 官方指南Chef Hygiene aims for a fridge setting of 4°C, as KHN and the Voedingscentrum advise. This is advice, not a legal limit.
• 官方指南Frozen food: −18°C or colder (NVWA and the hygiene code).
• 法律Hot food kept for direct sale: 60°C or hotter (art. 15(2)).
• 官方指南Cooking: 75°C or hotter in the centre (NVWA and the hygiene code).
• 官方指南Cooling: the law says only “as fast as possible” (Regulation 852/2004). The hygiene code starts at 75°C or hotter. It gives 20°C or colder after 2 hours as a guide value, and 7°C or colder within 5 hours as the norm.
• 官方指南Reheating: 60°C or hotter in the centre (NVWA), within 60 minutes (hygiene code).
• 法律In restaurants, chilled food may stand out of the fridge once, for at most 2 hours, and is then thrown away. You need a written procedure and a log, kept for 1 year.
• 官方指南Thaw food in the fridge or under cold running water (NVWA).