Andorra: reglas de temperatura de los alimentos

“Ley” es una norma vinculante. “Orientación oficial” no es ley, pero los inspectores la esperan. “Chef Hygiene predeterminado” es un valor que la aplicación comprueba cuando ninguna norma especifica un número.

• LeyChilled prepared dishes must be kept at 3°C or colder, and for at most 6 days (2000 regulation, art. 23).
• LeyHot food must be kept at 65°C or more. Hot-held prepared dishes must be eaten the same day (2000 regulation, art. 21).
• LeyCooling: bring the core to 10°C as fast as possible, preferably within 2 hours (2000 regulation, art. 22).
• LeyReheating: 65°C throughout in under 1 hour (2000 regulation, art. 25).
• LeyFrozen food: −18°C or colder (2000 regulation, art. 24).
• Chef Hygiene predeterminadoAndorra gives no general fridge number in law. Chef Hygiene checks 4°C for other chilled food, an EU-style good practice figure.
• Orientación oficialCooking: the guidance gives meat a core of 75°C, or 70°C held for 2 minutes. This is guidance, not law.