Rusia: 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 and store temperatures are written down every day, with a thermometer in every fridge (SanPiN 2.3/2.4.4282-26, p.35 and p.40).
• Chef Hygiene predeterminadoChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
• Orientación oficialCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
• Orientación oficialHot holding: 63°C or hotter. Good practice, not law.
• LeyHot dishes stay on the pass for 3 hours at most, and ready dishes are not sold the next day (SanPiN p.32).
• Orientación oficialCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
• LeyFrying oil: checked every day, and every oil change written down and kept at least 3 months (SanPiN p.44).