Norway: 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: perishable food at 4°C or lower, unless the label says otherwise (hygiene regulation, § 12).
• Official guidanceFresh fish: keep it on ice, as near 0°C as possible, preferably 2°C or lower (Mattilsynet fish rules).
• Official guidanceFreezer: −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.
• Official guidanceCooking: 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.
• LawHot 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.
• Official guidanceCooling: 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.
• Official guidanceReheating: to over 70°C, then hold above 60°C (Mattilsynet). There is no legal figure.
• LawDeliveries: 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).
• Official guidanceThawing: in the fridge, with no part of the food above 10°C (Smilefjes guide).