Indien: 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 LeitlinienFSSAI's Direction (Schedule 4 Part V as substituted, which FSSAI says businesses shall follow): high-risk chilled food at 5°C or colder and frozen food at −18°C or colder, on delivery too; hot food kept at 65°C or hotter; reheating to a core of 75°C, once only, never in a bain-marie.
• Offizielle LeitlinienFSSAI's Direction: cook non-vegetarian food to a core of 75°C for 15 seconds or 65°C for 10 minutes, and vegetarian food to 65°C for 2 minutes or 60°C for 10 minutes; cool cooked food from 60°C to 21°C within 2 hours, then to 5°C within a further 4 hours; use thawed food within 12 hours and never refreeze it.
• GesetzFrying oil is never used once its total polar compounds go above 25% (Schedule 4), and gravies are not left at room temperature for more than 2 hours.
• Chef Hygiene StandardChef Hygiene aims for 4°C in the fridge (FSSAI's hygiene rating checklist asks for 4°C for food of animal origin) and asks for fridge checks at opening and closing. Those are our choices.