Kanada: 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.

• Opinberar leiðbeiningarKeep fridges at 4°C or lower and hot food at 60°C or higher (national code, with Ontario’s numbers).
• LögfræðiManitoba: hazardous food must be kept at 5°C or lower (M.R. 339/88 R).
• Opinberar leiðbeiningarKeep freezers at −18°C or lower.
• Opinberar leiðbeiningarCooking, internal temperature (Health Canada): whole poultry 82°C; poultry pieces and ground poultry 74°C; egg dishes 74°C; shellfish 74°C.
• Opinberar leiðbeiningarCooking, internal temperature (Health Canada): ground meat 71°C; pork 71°C; fish 70°C; beef, veal and lamb steaks from 63°C (medium-rare) to 77°C (well done).
• Opinberar leiðbeiningarReheating: leftovers to 74°C (Health Canada). British Columbia: 74°C within 2 hours.
• Opinberar leiðbeiningarCooling: cooked food goes from 60°C to 20°C within 2 hours, then to 4°C within another 4 hours, 6 hours in total. Quebec: 60°C to 21°C in 2 hours, then to 4°C.
• Opinberar leiðbeiningarThe danger zone for bacteria is 4°C to 60°C, where they grow fastest.
• Chef Hygiene sjálfgefiðChef Hygiene checks chilled deliveries at 4°C or lower and frozen food at −15°C or lower. Manitoba: chilled at 5°C or lower.