Irlanda: 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.

• Orientación oficialIrish law sets no numeric temperature limits. The numbers below come from FSAI guidance. The legal duty is not to break the cold chain (Regulation 852/2004, Annex II).
• Orientación oficialChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
• Orientación oficialFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
• Orientación oficialCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
• Orientación oficialReheating: only once, to 70°C or more at the core.
• Orientación oficialHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
• Orientación oficialCooling: put cooked food in the fridge within 2 hours. If it is above 10°C at 2½ hours, serve it at once or throw it away (FSAI Safe Catering).
• Orientación oficialDeliveries: chilled food arrives below 5°C and frozen food at −18°C. Food you deliver to customers: chilled below 5°C, hot above 63°C.
• Orientación oficialSafe Catering limits: prepared chilled food for at most 2 days, counting the day it is made as Day 0, and frozen food for at most 6 months. Probe thermometers should be accurate to ±0.5°C.