Singapur: 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.

• ZakonEvery chiller and freezer has a working thermometer. Chilled fresh meat, thawed meat and fish to be eaten raw are kept at 0 to 4°C; dairy and other products labelled to keep chilled at 7°C or colder (Food Hygiene Regulations, reg 12 and the Schedule).
• ZakonFrozen meat at −12°C or colder and ice cream at −2°C or colder (the Schedule). Frozen meat is thawed only in a chiller at 0 to 4°C, labelled, used within 3 days and never refrozen. Chef Hygiene aims for −18°C or colder in freezers as good practice, not the law.
• Službene smjerniceSFA's advice: keep cooked food in the fridge at 4°C or colder, cook to at least 75°C for 2 minutes in the centre, keep hot food above 60°C, chill hot food to below 5°C within 4 hours, and reheat only once, to at least 75°C for 2 minutes.
• ZakonReady-to-eat food should not stay between 5°C and 60°C for more than 4 hours in all (SFA's advice for everyone). For caterers this is the law, with every catered meal labelled "FOOD READY-TO-EAT ON ... CONSUME BY ..." (reg 13A and 13B).
• Chef Hygiene zadanoChef Hygiene asks for fridge checks at opening and closing. That is our choice: the law asks for a working thermometer, not a set number of checks.