Uusi-Seelanti: ruoan lämpötilasäännöt

”Laki” on sitova sääntö. ”Virallinen ohjeistus” ei ole laki, mutta tarkastajat odottavat sitä. ”Chef Hygiene oletusarvo” on arvo, jota sovellus tarkistaa, vaikka mikään sääntö ei antaisi numeroa.

• LakiChilled food at 5°C or colder, checked every day with a calibrated thermometer, probe, infrared or automated system, not the fridge's own display. There is no lower limit (MPI's template Food Control Plan).
• Chef Hygiene oletusarvoFrozen food stays frozen solid: the template names no freezer temperature, and freezer temperatures need not be written down. Chef Hygiene aims for −18°C or colder and flags anything warmer than −12°C as good practice, not the law.
• LakiPoultry, minced meat and liver: 65°C for 15 minutes, 70°C for 3 minutes or 75°C for 30 seconds in the thickest part; other food cooked thoroughly. Record one item a batch, or prove the method (3 good checks in a row, then one batch a week).
• LakiHot food above 60°C, checked every 2 hours if it is held longer than 2 hours; below 60°C, reheat it to above 75°C. Food between 5°C and 60°C: under 2 hours, chill or use it; 2 to 4 hours, use it but never chill it; over 4 hours, throw it out.
• LakiCooling from 60°C to 21°C (or room temperature, whichever is colder) within 2 hours, then to 5°C within 4 more hours; over 6 hours in all, throw it out. Reheating to at least 75°C. Deliveries in: chilled at 5°C or colder, hot above 60°C, frozen frozen solid.
• Chef Hygiene oletusarvoThe plan asks for a daily fridge check: Chef Hygiene asks at opening and closing.