Island: 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 vejledningChilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
• Officiel vejledningFrozen food (frystihitastig): −18°C or colder.
• Officiel vejledningHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
• Officiel vejledningCooking: 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.
• Officiel vejledningReheating: above 75°C.
• Officiel vejledningCooling: 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.
• Officiel vejledningDefrosting: the food must never go above 4°C while thawing.
• Officiel vejledningDeliveries: 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.
• Officiel vejledningMeasure 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.