Bielorrusia: 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.

• LeyEvery fridge has a temperature device; a built-in thermometer is enough, and no mercury thermometers (Resolution No. 12, p.93 and p.35).
• Chef Hygiene predeterminadoChilled food: Chef Hygiene checks 4°C or colder, and writes the fridge temperatures down every day. Frozen food: −18°C or colder. Good practice: the rules we read set no number and no daily fridge journal.
• Orientación oficialCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
• Orientación oficialHot holding: 63°C or hotter. Good practice, not law.
• LeyHot soups and dishes stay on the hot plate for 3 hours at most from cooking (Resolution No. 12, p.109).
• LeyFrying fat: at most 12 hours of continuous frying or 7 fryings with breaks, checked after 6 hours, and never used once its taste, colour or smell has changed (Resolution No. 12, p.105).