Andorra: food temperature rules

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

• LawChilled prepared dishes must be kept at 3°C or colder, and for at most 6 days (2000 regulation, art. 23).
• LawHot food must be kept at 65°C or more. Hot-held prepared dishes must be eaten the same day (2000 regulation, art. 21).
• LawCooling: bring the core to 10°C as fast as possible, preferably within 2 hours (2000 regulation, art. 22).
• LawReheating: 65°C throughout in under 1 hour (2000 regulation, art. 25).
• LawFrozen food: −18°C or colder (2000 regulation, art. 24).
• Chef Hygiene defaultAndorra gives no general fridge number in law. Chef Hygiene checks 4°C for other chilled food, an EU-style good practice figure.
• Official guidanceCooking: the guidance gives meat a core of 75°C, or 70°C held for 2 minutes. This is guidance, not law.