General food hygiene - the certificate training

Order no. 788 of 24 th July 2008
(Order on hygiene)
Chapter 9
Temperature regulations
§ 20. This chapter applies to storage, transportation and heat treatment of foodstuffs in all foodstuff
businesses; unless other regulations determine particular temperature demands for a foodstuff.
§ 21. Foodstuff must be stored and transported at temperatures, which secure that the foodstuff by
ordinary use, are not harmful to health or of other reason unfit for human consumption.
§ 22. If there in connection with labelling of the foodstuff is stated a storage temperature, this
temperature must secure compliance of § 21, and the stated temperature must be complied with
during storage and transportation, with reference to sub-section 2 and 3 and § 23.
Sub-section 2. Regardless the demand in sub-section 1 the business are allowed to transport
foodstuff directly to the final consumer, without having to comply with the storage temperature,
which are indicated on the single foodstuffs, when the business secures that the transportation not
give rise to foodstuff safety problems.
§ 23. During storage and transportation of the foodstuffs the temperature and the time limits
mentioned in appendix 3 opposite the particular foodstuffs must not be exceeded, cf. § 20.
The temperatures stated in the appendix must be complied with, regardless of a higher storage
temperature stated in connection with the labelling of the foodstuff.
Heat treatment
§ 24. In heat treating and reheating of foodstuff, the whole material must be heated to a temperature
of least 75 °C.
Sub-section 2. However this does not apply to:
1) Dairy products, which are heat treated in compliance with § 14.
2) If the business are able to document, that another heat treatment not imply any danger to health.
3) Serving portions of meat that the customer does not want cooked thoroughly.
4) Serving of individual hen's eggs
5) Treatment of other foodstuff, which because of the nature of the foodstuff can not be heated or
reheated to at least 75 °C, and where the heating or reheating to a lower temperature does not imply
any danger to health.
§ 25. Regarding egg-containing foodstuff, the entire foodstuff must be heat treated to at least 75 °C,
unless pasteurised egg products are used.
Hot holding
§ 26. Heat treated foodstuff in retail businesses can be kept hot, if the temperature in the entire
foodstuff is kept at least at 65 °C.
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