波兰：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。

• 官方指南No Polish law sets fridge, hot-holding, cooling or reheating numbers for restaurants. GIS says each business sets them in its own HACCP procedure. The numbers below are official consumer guidance (GIS, Sanepid, and the WHO five keys that GIS recommends).
• 官方指南Chilled food: below 4°C (Sanepid guidance), preferably below 5°C (WHO). A temperature on the label or from the maker applies.
• 法律Quick-frozen food: −18°C or colder. A rise of up to 3°C is allowed only while loading and unloading and in shop cabinets (regulation of 19 September 2003, § 3).
• 官方指南Hot food: above 60°C just before serving (Sanepid, WHO). Cooked food stays out of the fridge no longer than 2 hours at room temperature (GIS).
• 官方指南Cooling: put cooked food in the fridge within 2 hours, preferably below 5°C (GIS, Sanepid). No temperature stages are given.
• 官方指南Reheating: heat food to 70°C (Sanepid guidance). Chef Hygiene warns on a lower reading.
• 官方指南Cooking: cook food to above 70°C (GIS guidance).
• Chef Hygiene 默认值Deliveries: Chef Hygiene checks chilled food against 5°C when the label gives nothing. Frozen food must arrive at −18°C, with a 3°C rise allowed only while unloading.