Írland: 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 leiðbeiningarIrish law sets no numeric temperature limits. The numbers below come from FSAI guidance. The legal duty is not to break the cold chain (Regulation 852/2004, Annex II).
• Opinberar leiðbeiningarChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
• Opinberar leiðbeiningarFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
• Opinberar leiðbeiningarCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
• Opinberar leiðbeiningarReheating: only once, to 70°C or more at the core.
• Opinberar leiðbeiningarHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
• Opinberar leiðbeiningarCooling: put cooked food in the fridge within 2 hours. If it is above 10°C at 2½ hours, serve it at once or throw it away (FSAI Safe Catering).
• Opinberar leiðbeiningarDeliveries: chilled food arrives below 5°C and frozen food at −18°C. Food you deliver to customers: chilled below 5°C, hot above 63°C.
• Opinberar leiðbeiningarSafe Catering limits: prepared chilled food for at most 2 days, counting the day it is made as Day 0, and frozen food for at most 6 months. Probe thermometers should be accurate to ±0.5°C.