Spánn: 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.

• LögfræðiChilled food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
• LögfræðiChilled food eaten within 24 hours: up to 8°C is allowed (article 7).
• LögfræðiFrozen food: −18°C or colder (article 7).
• LögfræðiHot food held for service: 65°C or hotter (article 7).
• LögfræðiCooling: cooked food to be kept cold must reach 8°C or colder in the centre as fast as possible (article 6.8). The decree gives no time limit.
• Chef Hygiene sjálfgefiðChef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
• LögfræðiReheating: to 65°C or hotter in the centre, as fast as possible (article 6.9). Thaw food in the fridge (article 6.4).
• Chef Hygiene sjálfgefiðSpanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.