Brasilien: Regeln für die Lebensmitteltemperatur

„Gesetz“ ist eine verbindliche Regel. „Offizielle Richtlinien“ sind kein Gesetz, werden aber von Prüfern erwartet. „Chef Hygiene Standardwert“ ist ein Wert, den die App überprüft, wenn keine Regel einen Wert vorgibt.

• GesetzPrepared food kept below 5°C after cooling (5°C itself is too warm); at 4°C or colder it keeps 5 days at most, labelled with its name, the day it was made and its use-by date. Frozen food at −18°C or colder. Thawing in the fridge, below 5°C (RDC 216/2004, 4.8.13–4.8.18).
• GesetzCooking until every part of the food reaches at least 70°C; a lower temperature only with a time and temperature shown to be safe. Frying oil no hotter than 180°C, changed when its smell or taste changes, it foams or it smokes (RDC 216/2004, 4.8.8–4.8.11).
• GesetzHot food kept above 60°C, for 6 hours at most. Cooling from 60°C to 10°C within 2 hours, then below 5°C or frozen at −18°C or colder (RDC 216/2004, 4.8.15–4.8.16).
• Chef Hygiene StandardReheating: RDC 216/2004 sets no separate number, so Chef Hygiene uses its general heat rule, every part at least 70°C. São Paulo's new state rule (Portaria CVS 3/2026) asks for 75°C for cooking and reheating; we read it only in an unofficial copy, and its start may have moved to 1 February 2027 (not confirmed).
• Chef Hygiene StandardChef Hygiene asks for fridge checks at opening and closing, and aims for 4°C or colder.