Andorra: reglur um hitastig matvæla

„Lög“ eru bindandi regla. „Opinberar leiðbeiningar“ eru ekki lög, en eftirlitsmenn búast við þeim. „Chef Hygiene sjálfgefið gildi“ er gildi sem appið ber saman við þar sem engin regla gefur upp tölu.

• LögfræðiChilled prepared dishes must be kept at 3°C or colder, and for at most 6 days (2000 regulation, art. 23).
• LögfræðiHot food must be kept at 65°C or more. Hot-held prepared dishes must be eaten the same day (2000 regulation, art. 21).
• LögfræðiCooling: bring the core to 10°C as fast as possible, preferably within 2 hours (2000 regulation, art. 22).
• LögfræðiReheating: 65°C throughout in under 1 hour (2000 regulation, art. 25).
• LögfræðiFrozen food: −18°C or colder (2000 regulation, art. 24).
• Chef Hygiene sjálfgefiðAndorra gives no general fridge number in law. Chef Hygiene checks 4°C for other chilled food, an EU-style good practice figure.
• Opinberar leiðbeiningarCooking: the guidance gives meat a core of 75°C, or 70°C held for 2 minutes. This is guidance, not law.