Eistland: 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.

• LögfræðiEstonian law sets no restaurant fridge, hot-holding, cooling, cooking or reheating numbers. Food Act § 26 sends hygiene to EU Regulations 852/2004 and 853/2004. Your own-check plan is the legal duty.
• Opinberar leiðbeiningarChilled storage at 2–6°C (PTA catering guide, model plan). The maker’s label range wins. Chef Hygiene aims for 5°C or colder.
• Opinberar leiðbeiningarFrozen food at −18°C or colder (PTA guide). Quick-frozen food must be at −18°C (EU Regulation 37/2005).
• Opinberar leiðbeiningarCooking: meat core at 75°C or more, measured for 2 minutes (PTA guide, example limit).
• Opinberar leiðbeiningarHot holding: not below 63°C and not longer than 2 hours. Hot food sent out of the kitchen stays at 63°C or more (PTA guide).
• Opinberar leiðbeiningarCooling: the food must be 5°C or colder after 2 hours (PTA guide, example limit).
• Opinberar leiðbeiningarReheating: core at 75°C or more (PTA guide, example).
• Opinberar leiðbeiningarDeep-fry oil below 175°C (PTA guide, example limit). Check the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C).