Kýpur: 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 leiðbeiningarNo Cyprus law sets fridge, hot-holding, cooling or reheating numbers for restaurants. The numbers below come from the Public Health Services Hygiene Guide No 1 (2nd edition) and its HACCP plan for small businesses.
• Opinberar leiðbeiningarGuide No 1: chilled food, and raw meat, poultry and fish, at 5°C or below. The small-business plan sets a critical limit of 7°C. Chef Hygiene aims for 5°C and warns above 7°C. Cakes and pastries: 8°C at most.
• LögfræðiQuick-frozen food must be at −18°C or colder. Brief rises of up to 3°C are allowed in transport and display (Κ.Δ.Π. 80/2002, reg. 6). Guide: never refreeze; ice cream on display at −14°C or colder.
• Opinberar leiðbeiningarGuide No 1: cook to 75°C in the centre, or 70°C for 2 minutes. Pork and burgers: 68,3°C for 15 seconds. Frying oil never above 180°C.
• Opinberar leiðbeiningarGuide No 1: keep hot food at 60°C or more. Below 60°C is allowed once, for serving only. The small-business plan says above 63°C.
• Opinberar leiðbeiningarGuide No 1 for food between 5°C and 60°C: under 2 hours, chill it or eat it. From 2 to 4 hours, eat it at once. Over 4 hours, throw it away.
• Opinberar leiðbeiningarGuide No 1: cool from 60°C to 10°C within 2 hours, never over 3 hours, then keep at 5°C or below.
• Opinberar leiðbeiningarGuide No 1: reheat to above 75°C in the centre. No time limit is given.
• Opinberar leiðbeiningarGuide No 1: thaw in the fridge at 5°C or below, or under running drinking water at 21°C or below for at most 3 hours.