Examples of food storage temperatures in restaurants
Fresh fish and thawed prawns and shrimp, boiled crayfish and cooked clams, mussels and scallops: no more than 2 °C (Celsius)
Cold-smoked and cured fish: 0 – 3 °C
Smoked fish packaged in a protective atmosphere or vacuum: 0 – 3 °C
Minced meat and liver: at most 4 °C
Chopped vegetables and sprouts: at most 6 °C
Sushi and live clams, mussels and scallops: at most 6 °C
Milk and cream: at most 6 °C
Convenience foods, sausages, cold cuts, raw or marinated meat, cream and cheese cakes and pastries: at most 6 °C
Yoghurt, sour cream and most cheeses: at most 8 °C
Short-term deviations from these temperatures are allowed.
Examples of food storage and transport temperatures at meat cutting plants and raw meat preparation and minced meat production plant
non-poultry meat: 7 °C or below
poultry meat: 4 °C or below
organ meats: 3 °C or below
minced meat: 2 °C or below
raw meat preparations: 4 °C or below
frozen or deep-frozen meat/meat products: -18 °C or below
frozen poultry meat: -12 °C or below.
In transportations of over two hours, the vehicle must be equipped with a recording temperature control system.