Canada: regler for madtemperatur

“Lov” er en bindende regel. “Officiel vejledning” er ikke lov, men inspektører forventer det. “Chef Hygiene standard” er en værdi, som appen kontrollerer i forhold til, hvor ingen regel angiver et tal.

• Officiel vejledningKeep fridges at 4°C or lower and hot food at 60°C or higher (national code, with Ontario’s numbers).
• LovManitoba: hazardous food must be kept at 5°C or lower (M.R. 339/88 R).
• Officiel vejledningKeep freezers at −18°C or lower.
• Officiel vejledningCooking, internal temperature (Health Canada): whole poultry 82°C; poultry pieces and ground poultry 74°C; egg dishes 74°C; shellfish 74°C.
• Officiel vejledningCooking, internal temperature (Health Canada): ground meat 71°C; pork 71°C; fish 70°C; beef, veal and lamb steaks from 63°C (medium-rare) to 77°C (well done).
• Officiel vejledningReheating: leftovers to 74°C (Health Canada). British Columbia: 74°C within 2 hours.
• Officiel vejledningCooling: cooked food goes from 60°C to 20°C within 2 hours, then to 4°C within another 4 hours, 6 hours in total. Quebec: 60°C to 21°C in 2 hours, then to 4°C.
• Officiel vejledningThe danger zone for bacteria is 4°C to 60°C, where they grow fastest.
• Chef Hygiene standardChef Hygiene checks chilled deliveries at 4°C or lower and frozen food at −15°C or lower. Manitoba: chilled at 5°C or lower.