Indija: pravila o temperaturi hrane

„Zakon“ je obvezujuće pravilo. „Službene smjernice“ nisu zakon, ali inspektori ih očekuju. „Chef Hygiene zadano“ je vrijednost koju aplikacija provjerava tamo gdje nijedno pravilo ne daje broj.

• Službene smjerniceFSSAI's Direction (Schedule 4 Part V as substituted, which FSSAI says businesses shall follow): high-risk chilled food at 5°C or colder and frozen food at −18°C or colder, on delivery too; hot food kept at 65°C or hotter; reheating to a core of 75°C, once only, never in a bain-marie.
• Službene smjerniceFSSAI's Direction: cook non-vegetarian food to a core of 75°C for 15 seconds or 65°C for 10 minutes, and vegetarian food to 65°C for 2 minutes or 60°C for 10 minutes; cool cooked food from 60°C to 21°C within 2 hours, then to 5°C within a further 4 hours; use thawed food within 12 hours and never refreeze it.
• ZakonFrying oil is never used once its total polar compounds go above 25% (Schedule 4), and gravies are not left at room temperature for more than 2 hours.
• Chef Hygiene zadanoChef Hygiene aims for 4°C in the fridge (FSSAI's hygiene rating checklist asks for 4°C for food of animal origin) and asks for fridge checks at opening and closing. Those are our choices.