फ़िनलैंड: भोजन तापमान नियम

“कानून” एक बाध्यकारी नियम है। “आधिकारिक मार्गदर्शन” कानून नहीं है, लेकिन निरीक्षक इसकी अपेक्षा करते हैं। “Chef Hygiene डिफ़ॉल्ट” एक ऐसा मान है जिसकी जाँच ऐप द्वारा की जाती है जहाँ कोई नियम संख्या नहीं देता है।

• कानूनFridge: other perishable food, raw meat and cooked dishes at 6°C or colder. Minced meat 4°C. Fresh packed, cold-smoked and thawed raw fish and cooked shellfish at 0 to 3°C (decree 318/2021, § 23).
• कानूनFreezer: −18°C. A short rise to −15°C is allowed for food sold frozen (decree 818/2012, § 9). Food you freeze yourself should be used within 2 months (guidance).
• आधिकारिक मार्गदर्शनCooking: over 70°C in the centre, and over 75°C for poultry. Cook minced and cut meat right through. There is no legal figure.
• कानूनHot holding: 60°C or hotter, and put the food out once only (decree 318/2021, § 23).
• कानूनCooling: start at once and reach the storage temperature (6°C, mince 4°C, fish 3°C) within 4 hours (decree 318/2021, § 23).
• आधिकारिक मार्गदर्शनReheating: over 70°C throughout, and pass quickly through 6 to 60°C (guidance).
• कानूनCold display: up to 12°C for at most 4 hours, once only (decree 318/2021, § 23).
• कानूनDeliveries: the food keeps its own storage temperature, and mixed chilled loads must be 6°C or colder. Food sent to customers must be chilled at 6°C or colder, or hot at 60°C or more.
• कानूनRaw fish for eating raw: freeze at −20°C for 24 hours or −35°C for 15 hours, unless exempt (EU Regulation 853/2004).