Finlandia: 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.

• LeyFridge: other perishable food, raw meat and cooked dishes at 6°C or colder. Minced meat 4°C. Fresh packed, cold-smoked and thawed raw fish and cooked shellfish at 0 to 3°C (decree 318/2021, § 23).
• LeyFreezer: −18°C. A short rise to −15°C is allowed for food sold frozen (decree 818/2012, § 9). Food you freeze yourself should be used within 2 months (guidance).
• Orientación oficialCooking: over 70°C in the centre, and over 75°C for poultry. Cook minced and cut meat right through. There is no legal figure.
• LeyHot holding: 60°C or hotter, and put the food out once only (decree 318/2021, § 23).
• LeyCooling: start at once and reach the storage temperature (6°C, mince 4°C, fish 3°C) within 4 hours (decree 318/2021, § 23).
• Orientación oficialReheating: over 70°C throughout, and pass quickly through 6 to 60°C (guidance).
• LeyCold display: up to 12°C for at most 4 hours, once only (decree 318/2021, § 23).
• LeyDeliveries: the food keeps its own storage temperature, and mixed chilled loads must be 6°C or colder. Food sent to customers must be chilled at 6°C or colder, or hot at 60°C or more.
• LeyRaw fish for eating raw: freeze at −20°C for 24 hours or −35°C for 15 hours, unless exempt (EU Regulation 853/2004).