Frakkland: 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.

• LögfræðiDishes prepared in advance (préparations culinaires élaborées à l’avance): +3°C or colder.
• LögfræðiRaw poultry and meat preparations: +4°C or colder.
• LögfræðiMinced meat and fresh fish products: +2°C or colder.
• LögfræðiIce cream and frozen minced meat and fish: −18°C or colder. Other frozen food: −12°C or colder. Chef Hygiene aims for −18°C and flags a freezer above −15°C.
• LögfræðiDishes served or delivered hot: +63°C or hotter.
• Opinberar leiðbeiningarCooling: from +63°C to below +10°C in less than 2 hours. Annexe IV of the arrêté makes this law in collective catering. Commercial restaurants use the same numbers as good practice from the hygiene guides.
• Opinberar leiðbeiningarReheating: no more than 1 hour between +10°C and the serving temperature of +63°C. This is law in collective catering and good practice from the hygiene guides in restaurants.
• Chef Hygiene sjálfgefiðFrench law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.