Испания: правила за температурата на храната

„Закон“ е задължително правило. „Официално ръководство“ не е закон, но инспекторите го очакват. „Chef Hygiene по подразбиране“ е стойност, спрямо която приложението проверява, когато никое правило не дава число.

• ПравоChilled food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
• ПравоChilled food eaten within 24 hours: up to 8°C is allowed (article 7).
• ПравоFrozen food: −18°C or colder (article 7).
• ПравоHot food held for service: 65°C or hotter (article 7).
• ПравоCooling: cooked food to be kept cold must reach 8°C or colder in the centre as fast as possible (article 6.8). The decree gives no time limit.
• Chef Hygiene по подразбиранеChef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
• ПравоReheating: to 65°C or hotter in the centre, as fast as possible (article 6.9). Thaw food in the fridge (article 6.4).
• Chef Hygiene по подразбиранеSpanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.