Iceland: 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.

• Official guidanceChilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
• Official guidanceFrozen food (frystihitastig): −18°C or colder.
• Official guidanceHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
• Official guidanceCooking: core temperature above 75°C for chicken, minced meat, stews and similar dishes. Burgers and other minced meat must reach 75°C at the core.
• Official guidanceReheating: above 75°C.
• Official guidanceCooling: cool cooked food in shallow containers to below 10°C within 3 hours, then put it in the fridge. Leftovers are cooled the same way, then dated and frozen.
• Official guidanceDefrosting: the food must never go above 4°C while thawing.
• Official guidanceDeliveries: chilled 0–4°C, frozen −18°C or colder, hot food at least 60°C. Measure and record on receipt. Reykjavík’s canteen handbook: 5–7°C means complain to the supplier, above 7°C means send it back.
• Official guidanceMeasure and record fridges and freezers at least once a day. Spot-check core temperatures, cooling and hot counters at least weekly. A surface thermometer cannot measure a core temperature.