Sviss: 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 leiðbeiningarSwiss law sets no general fridge number: keep the cold chain unbroken (HyV Art. 24). The GVG guide says perishable food at 5°C at most, egg products at 4°C, and the maker’s own maximum comes first.
• LögfræðiFresh and thawed raw fish, and cooked chilled crustaceans and molluscs, must be at melting ice, 2°C at most (HyV Art. 44). Mince must be chilled to 2°C or frozen (HyV Art. 29 and 31).
• LögfræðiFrozen food must be at −18°C or colder. The surface must never be above −15°C (HyV Art. 25).
• Opinberar leiðbeiningarGVG guide: cook and reheat to a core temperature of 70°C or more, held for at least 2 minutes. Pink meat is a known exception.
• Opinberar leiðbeiningarGVG guide: keep hot food at a core temperature of 65°C or more, for 3 hours at most. Spot-check it and write it down. Law only says to use temperatures that prevent growth (HyV Art. 27).
• Opinberar leiðbeiningarGVG guide: cool actively from 65°C to below 5°C within 90 minutes. The law says only “as fast as possible” (HyV Art. 27).
• Opinberar leiðbeiningarGVG guide: a break in the cold chain should last 30 minutes at most. Chilled food that was offered unchilled is thrown away.
• Opinberar leiðbeiningarGVG guide: thaw in the fridge, in a sealed bag under cold running water, or in a thawing device. Label the thaw date, use within 48 hours (delicate food 24 hours) and never refreeze.
• Opinberar leiðbeiningarGVG guide: frying oil at 175°C at most, with polar compounds at 27 % at most.