Zypern: 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.

• Offizielle LeitlinienNo Cyprus law sets fridge, hot-holding, cooling or reheating numbers for restaurants. The numbers below come from the Public Health Services Hygiene Guide No 1 (2nd edition) and its HACCP plan for small businesses.
• Offizielle LeitlinienGuide No 1: chilled food, and raw meat, poultry and fish, at 5°C or below. The small-business plan sets a critical limit of 7°C. Chef Hygiene aims for 5°C and warns above 7°C. Cakes and pastries: 8°C at most.
• GesetzQuick-frozen food must be at −18°C or colder. Brief rises of up to 3°C are allowed in transport and display (Κ.Δ.Π. 80/2002, reg. 6). Guide: never refreeze; ice cream on display at −14°C or colder.
• Offizielle LeitlinienGuide No 1: cook to 75°C in the centre, or 70°C for 2 minutes. Pork and burgers: 68,3°C for 15 seconds. Frying oil never above 180°C.
• Offizielle LeitlinienGuide No 1: keep hot food at 60°C or more. Below 60°C is allowed once, for serving only. The small-business plan says above 63°C.
• Offizielle LeitlinienGuide No 1 for food between 5°C and 60°C: under 2 hours, chill it or eat it. From 2 to 4 hours, eat it at once. Over 4 hours, throw it away.
• Offizielle LeitlinienGuide No 1: cool from 60°C to 10°C within 2 hours, never over 3 hours, then keep at 5°C or below.
• Offizielle LeitlinienGuide No 1: reheat to above 75°C in the centre. No time limit is given.
• Offizielle LeitlinienGuide No 1: thaw in the fridge at 5°C or below, or under running drinking water at 21°C or below for at most 3 hours.