Grecia: 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.

• LeyCooked food kept cold in retail self-service must be below 4°C (Υ.Δ. 47829/2017, art. 13). The ordinance sets no fridge number for restaurants.
• Orientación oficialEFET guidance: fridges at 1–5°C and chilled food at 5°C or colder. Chef Hygiene aims for 4°C and warns above 5°C. A colder label or product rule comes first.
• Orientación oficialEFET guidance: freezers at −18°C or colder. Never refreeze thawed food.
• Orientación oficialCook to 75°C in the centre, or 70°C for 2 minutes (EFET guidance).
• LeyHot holding equipment must keep the inside of the food above 60°C (Υ.Δ. 47829/2017, art. 11 and 13).
• Orientación oficialEFET guidance for food between 5°C and 60°C: up to 2 hours, serve or chill it. From 2 to 4 hours, serve it and never chill it. Over 4 hours, throw it away. This is allowed once only, during service.
• Orientación oficialEFET guidance for cooling cooked food: from 60°C to 21°C within 2 hours, then to 5°C within 2 more hours. Another table in the same guide says 60°C to 10°C within 2 hours.
• Orientación oficialEFET guidance for reheating: heat chilled food to over 75°C in the centre, once only, and serve it at once.
• Orientación oficialEFET guidance for deliveries: meat, mince, poultry and fish at 5°C or colder; eggs and live shellfish at 7°C or colder; frozen food at −18°C. Refuse food carried in the wrong conditions.