Gíbraltar: 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.

• LögfræðiHigh-risk food must be kept below 50°F, which is 10°C. This is looser than the UK or Malta (Regulations 1977, reg. 25(2)–(3)). Chef Hygiene checks the fridge against 5°C, its own safer target.
• LögfræðiHot food must be kept at 145°F (62.7°C) or more. Chef Hygiene uses 63°C. Food on sale, or brought in within 4 hours before opening, is exempt. The law sets no other grace time (Regulations 1977, reg. 25(3)–(4)).
• LögfræðiIf hot food falls below 145°F, cool it below 10°C as quickly as reasonably practicable, then keep it below 10°C. The law gives no time. Chef Hygiene suggests 2 hours.
• LögfræðiIncoming high-risk food must be at 145°F or more, or below 50°F, without avoidable delay (Regulations 1977, reg. 25(2)). Chef Hygiene suggests a safer limit of 8°C for chilled deliveries.
• Opinberar leiðbeiningarFrozen food: −18°C or colder. This is standard practice, with no Gibraltar rule number.
• Chef Hygiene sjálfgefiðCooking and reheating: the law gives no core temperature. Chef Hygiene checks 75°C in the core.
• Chef Hygiene sjálfgefiðCold display: the law gives no time limit. Chef Hygiene suggests a 4-hour limit.