Irland: 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 vejledningIrish law sets no numeric temperature limits. The numbers below come from FSAI guidance. The legal duty is not to break the cold chain (Regulation 852/2004, Annex II).
• Officiel vejledningChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
• Officiel vejledningFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
• Officiel vejledningCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
• Officiel vejledningReheating: only once, to 70°C or more at the core.
• Officiel vejledningHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
• Officiel vejledningCooling: put cooked food in the fridge within 2 hours. If it is above 10°C at 2½ hours, serve it at once or throw it away (FSAI Safe Catering).
• Officiel vejledningDeliveries: chilled food arrives below 5°C and frozen food at −18°C. Food you deliver to customers: chilled below 5°C, hot above 63°C.
• Officiel vejledningSafe Catering limits: prepared chilled food for at most 2 days, counting the day it is made as Day 0, and frozen food for at most 6 months. Probe thermometers should be accurate to ±0.5°C.