Франция: 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.

• ПравоDishes prepared in advance (préparations culinaires élaborées à l’avance): +3°C or colder.
• ПравоRaw poultry and meat preparations: +4°C or colder.
• ПравоMinced meat and fresh fish products: +2°C or colder.
• ПравоIce cream and frozen minced meat and fish: −18°C or colder. Other frozen food: −12°C or colder. Chef Hygiene aims for −18°C and flags a freezer above −15°C.
• ПравоDishes served or delivered hot: +63°C or hotter.
• Официални насокиCooling: from +63°C to below +10°C in less than 2 hours. Annexe IV of the arrêté makes this law in collective catering. Commercial restaurants use the same numbers as good practice from the hygiene guides.
• Официални насокиReheating: no more than 1 hour between +10°C and the serving temperature of +63°C. This is law in collective catering and good practice from the hygiene guides in restaurants.
• Chef Hygiene по подразбиранеFrench law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.