Estonia: 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.

• LeyEstonian law sets no restaurant fridge, hot-holding, cooling, cooking or reheating numbers. Food Act § 26 sends hygiene to EU Regulations 852/2004 and 853/2004. Your own-check plan is the legal duty.
• Orientación oficialChilled storage at 2–6°C (PTA catering guide, model plan). The maker’s label range wins. Chef Hygiene aims for 5°C or colder.
• Orientación oficialFrozen food at −18°C or colder (PTA guide). Quick-frozen food must be at −18°C (EU Regulation 37/2005).
• Orientación oficialCooking: meat core at 75°C or more, measured for 2 minutes (PTA guide, example limit).
• Orientación oficialHot holding: not below 63°C and not longer than 2 hours. Hot food sent out of the kitchen stays at 63°C or more (PTA guide).
• Orientación oficialCooling: the food must be 5°C or colder after 2 hours (PTA guide, example limit).
• Orientación oficialReheating: core at 75°C or more (PTA guide, example).
• Orientación oficialDeep-fry oil below 175°C (PTA guide, example limit). Check the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C).