Hvíta-Rússland: 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.

• LögfræðiEvery fridge has a temperature device; a built-in thermometer is enough, and no mercury thermometers (Resolution No. 12, p.93 and p.35).
• Chef Hygiene sjálfgefiðChilled food: Chef Hygiene checks 4°C or colder, and writes the fridge temperatures down every day. Frozen food: −18°C or colder. Good practice: the rules we read set no number and no daily fridge journal.
• Opinberar leiðbeiningarCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
• Opinberar leiðbeiningarHot holding: 63°C or hotter. Good practice, not law.
• LögfræðiHot soups and dishes stay on the hot plate for 3 hours at most from cooking (Resolution No. 12, p.109).
• LögfræðiFrying fat: at most 12 hours of continuous frying or 7 fryings with breaks, checked after 6 hours, and never used once its taste, colour or smell has changed (Resolution No. 12, p.105).