पुर्तगाल: 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।

• आधिकारिक मार्गदर्शनChilled food: 0 to 5°C (ASAE guidance). The AHRESP code says 0 to 4°C. A product’s label or its own law comes first, for example for minced meat and fresh fish. Chef Hygiene aims for 4°C.
• आधिकारिक मार्गदर्शनFrozen food: −18°C or colder (ASAE guidance).
• आधिकारिक मार्गदर्शनHot food ready to serve: 60°C or hotter (ASAE). The AHRESP code says 65°C or hotter, and cooked food below 65°C for more than 2 hours is thrown away. Chef Hygiene checks against 65°C.
• आधिकारिक मार्गदर्शनCooling: ASAE says as fast as possible, using a blast chiller, small portions and shallow trays. The AHRESP code says down to 5°C within 2 hours.
• आधिकारिक मार्गदर्शनReheating: the AHRESP code says 65°C in the centre, once only. Portuguese law and ASAE give no reheating number.
• Chef Hygiene डिफ़ॉल्टPortuguese law sets no cooking temperature. The AHRESP code says 65°C in the centre. Chef Hygiene checks against 75°C, or 70°C for 2 minutes.
• आधिकारिक मार्गदर्शनThaw in the fridge, in thawing equipment, in the microwave just before cooking, or during cooking. Never thaw at room temperature (ASAE).
• कानूनFrying oil: never above 180°C, and oil with more than 25% polar compounds may not be used (Portaria 1135/95). ASAE advises frying at 160 to 175°C.