Italia: 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 oficialChef Hygiene checks fridges against 4°C. Local health authorities use a cold chain of 4°C (AUSL Bologna) and 0–4°C (ATS Brianza). Older national rules, whose status is disputed since 2021, allow cooked food eaten cold and filled fresh pasta up to 10°C.
• LeyQuick-frozen food: −18°C or colder in every part of the product, with short rises of up to 3°C in transport and display (D.Lgs. 110/1992, art. 4).
• Orientación oficialHot food: 60–65°C, and below 60°C it may not be served (Regione Veneto, 2021; older decree DPR 327/1980).
• Orientación oficialCooling: Italian and EU law only say to cool food as quickly as possible. Without a blast chiller (ATS Brianza, 2023) go from 65°C to 21°C within 2 hours, then to 5°C within 6 hours in all.
• Orientación oficialCooling with a blast chiller (Regione Veneto, 2021): 10°C in the centre within 2 hours of cooking, then 4°C within 2 more hours.
• Orientación oficialReheating: no law sets a number. The centre reaches 75°C (ATS Brianza); Regione Veneto says at least 70°C. Chef Hygiene warns on a reading below 75°C.
• Orientación oficialCooking: no law sets a core temperature. Regione Veneto gives 75°C in the centre as an example.
• LeyDeliveries: suppliers must keep meat at 7°C or colder, offal 3°C, poultry 4°C, mince 2°C, meat preparations 4°C, and fish near melting ice (Regulation 853/2004). Chef Hygiene checks chilled deliveries against 4°C and flags frozen ones above −15°C.
• LeyFish eaten raw or almost raw: freeze at −20°C or colder for at least 24 hours, or −35°C or colder for at least 15 hours (Regulation 853/2004).