Islandia: 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 oficialChilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
• Orientación oficialFrozen food (frystihitastig): −18°C or colder.
• Orientación oficialHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
• Orientación oficialCooking: core temperature above 75°C for chicken, minced meat, stews and similar dishes. Burgers and other minced meat must reach 75°C at the core.
• Orientación oficialReheating: above 75°C.
• Orientación oficialCooling: cool cooked food in shallow containers to below 10°C within 3 hours, then put it in the fridge. Leftovers are cooled the same way, then dated and frozen.
• Orientación oficialDefrosting: the food must never go above 4°C while thawing.
• Orientación oficialDeliveries: chilled 0–4°C, frozen −18°C or colder, hot food at least 60°C. Measure and record on receipt. Reykjavík’s canteen handbook: 5–7°C means complain to the supplier, above 7°C means send it back.
• Orientación oficialMeasure and record fridges and freezers at least once a day. Spot-check core temperatures, cooling and hot counters at least weekly. A surface thermometer cannot measure a core temperature.