Finland: 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.

• LawFridge: other perishable food, raw meat and cooked dishes at 6°C or colder. Minced meat 4°C. Fresh packed, cold-smoked and thawed raw fish and cooked shellfish at 0 to 3°C (decree 318/2021, § 23).
• LawFreezer: −18°C. A short rise to −15°C is allowed for food sold frozen (decree 818/2012, § 9). Food you freeze yourself should be used within 2 months (guidance).
• Official guidanceCooking: over 70°C in the centre, and over 75°C for poultry. Cook minced and cut meat right through. There is no legal figure.
• LawHot holding: 60°C or hotter, and put the food out once only (decree 318/2021, § 23).
• LawCooling: start at once and reach the storage temperature (6°C, mince 4°C, fish 3°C) within 4 hours (decree 318/2021, § 23).
• Official guidanceReheating: over 70°C throughout, and pass quickly through 6 to 60°C (guidance).
• LawCold display: up to 12°C for at most 4 hours, once only (decree 318/2021, § 23).
• LawDeliveries: the food keeps its own storage temperature, and mixed chilled loads must be 6°C or colder. Food sent to customers must be chilled at 6°C or colder, or hot at 60°C or more.
• LawRaw fish for eating raw: freeze at −20°C for 24 hours or −35°C for 15 hours, unless exempt (EU Regulation 853/2004).