圣马力诺：食品温度规则

厨房必须保持的食物温度及其背后的规则。

Checked 2026年10月9日

本页规则目前为英文版，稍后会翻译成您的语言。

“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San Marino law sets no fridge, freezer, cooking, hot-holding, cooling or reheating numbers. The decrees only say the cold chain must not be interrupted and food must be cooled as quickly as possible (DD 70/2012 Annex II; Decree 32/2005).
Chef Hygiene 默认值Chef Hygiene aims for the fridge at 4°C or colder (the maker’s label range wins) and the freezer at −18°C or colder.
Chef Hygiene 默认值Chef Hygiene uses EU good practice for cooking and reheating (core 70–75°C) and hot holding at 63°C or more. Cool food fast.
Chef Hygiene 默认值Deliveries: chilled food at 4°C or colder, frozen food at −18°C.

官方消息

本页面仅提供一般信息，不构成法律建议。请咨询当地政府部门。