Cold chain & deliveries

The cold chain must not be interrupted. Temperature requirements may be departed from for limited periods where this is practically necessary during preparation, transport, storage or service and does not put health at risk.1

Goods that are visibly spoiled or contaminated are not accepted. Raw materials and ingredients are stored so that they do not spoil and are protected from contamination.2,3

The temperatures in the EU regulation for food of animal origin do not apply directly to retail, which includes hospitality. The business sets the limits for its own kitchen in its HACCP plan.4,5

AT — applies in AustriaFor incoming goods, the Austrian Economic Chamber (WKO) gives: red meat 7 °C, poultry and meat preparations 4 °C, offal 3 °C, mince 2 °C, fresh fish 3 °C, fresh milk 6 °C, frozen food −15 °C. If goods are warmer, they are rejected and the readings are written down.6

DE — applies in GermanyGermany’s Tier-LMHV gives similar values for retail: meat 7 °C, poultry 4 °C, offal 3 °C, minced meat 2 °C. This part expressly does not apply to the kitchens of communal caterers.7,8

Frozen food is kept at −18 °C or colder. For short periods, at most three degrees more are allowed, so −15 °C.9,10,11

Food that has been cooked and is to be kept cold is cooled as quickly as possible. Thawing happens at a temperature that creates no risk, and thaw liquid must be able to drain away.12,13

DE — applies in GermanyHome-made dishes with raw egg, such as tiramisu or mayonnaise, are served within two hours if served warm. If served cold, they are cooled to no more than 7 °C within two hours and served within 24 hours.14

AT — applies in AustriaThe WKO recommends keeping food hot at 70 °C or above, for no more than three hours.15