नॉर्वे: 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: perishable food at 4°C or lower, unless the label says otherwise (hygiene regulation, § 12).
• आधिकारिक मार्गदर्शनFresh fish: keep it on ice, as near 0°C as possible, preferably 2°C or lower (Mattilsynet fish rules).
• आधिकारिक मार्गदर्शनFreezer: −18°C. Mattilsynet advises this for your own freezers. For food sold as deep-frozen it is law, with up to 3°C more allowed in local transport and final sale.
• आधिकारिक मार्गदर्शनCooking: 75°C in the centre can be enough (Smilefjes guide). Cook poultry and minced meat right through, and sear whole cuts well on the outside.
• कानूनHot holding: 60°C or hotter (hygiene regulation, § 13). Lower is allowed only in transport and serving to the guest if there is no health risk.
• आधिकारिक मार्गदर्शनCooling: from 60°C to 10°C within 2 hours, then into the 4°C fridge (Smilefjes guide, a guide rule). The law says as quickly as possible.
• आधिकारिक मार्गदर्शनReheating: to over 70°C, then hold above 60°C (Mattilsynet). There is no legal figure.
• कानूनDeliveries: chilled food at 4°C or the label’s temperature (law). Reject frozen food above −15°C. Hot food should arrive at 60°C or more (guidance).
• आधिकारिक मार्गदर्शनThawing: in the fridge, with no part of the food above 10°C (Smilefjes guide).