Норвегия: 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.

• ПравоFridge: perishable food at 4°C or lower, unless the label says otherwise (hygiene regulation, § 12).
• Официални насокиFresh fish: keep it on ice, as near 0°C as possible, preferably 2°C or lower (Mattilsynet fish rules).
• Официални насокиFreezer: −18°C. Mattilsynet advises this for your own freezers. For food sold as deep-frozen it is law, with up to 3°C more allowed in local transport and final sale.
• Официални насокиCooking: 75°C in the centre can be enough (Smilefjes guide). Cook poultry and minced meat right through, and sear whole cuts well on the outside.
• ПравоHot holding: 60°C or hotter (hygiene regulation, § 13). Lower is allowed only in transport and serving to the guest if there is no health risk.
• Официални насокиCooling: from 60°C to 10°C within 2 hours, then into the 4°C fridge (Smilefjes guide, a guide rule). The law says as quickly as possible.
• Официални насокиReheating: to over 70°C, then hold above 60°C (Mattilsynet). There is no legal figure.
• ПравоDeliveries: chilled food at 4°C or the label’s temperature (law). Reject frozen food above −15°C. Hot food should arrive at 60°C or more (guidance).
• Официални насокиThawing: in the fridge, with no part of the food above 10°C (Smilefjes guide).