塞尔维亚：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Minced packaged chilled meat: 0 to +2°C. Minced poultry and meat semi-products such as pljeskavice and ćevapi: 0 to +4°C (Pravilnik 50/2019).
• 法律Frozen meat and quick-frozen food: −18°C or colder (Pravilnik 50/2019; Pravilnik 63/2015).
• Chef Hygiene 默认值Other chilled food: the law gives no general number. Chef Hygiene checks 4°C.
• 官方指南Cooking: core 75°C, or 70°C held. This is HACCP guide advice, not law.
• 官方指南Hot holding: 60 to 65°C or more. Chef Hygiene checks 60°C. This is guidance, not law.
• 官方指南Cooling: to 10°C or colder within about 2 hours, then to 4°C or colder. Guidance, not law.
• 官方指南Reheating: core 75°C. Guidance, not law.