Litháen: 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.

• LögfræðiFrozen food at −18°C or colder (HN 15:2021, item 29).
• LögfræðiCooking: core at 75°C or more, one value for all foods. A dish may use another temperature for culinary reasons if it is safe (HN 15:2021, item 30).
• LögfræðiHot holding: not below 63°C, and eat the food the day it is made. Hot food moved from equipment not holding 63°C must be delivered within 2 hours (HN 15:2021, item 30).
• LögfræðiCooling: cool hot food to the set temperature within 4 hours (HN 15:2021, item 31).
• LögfræðiCooled hot food: keep in a fridge at 4°C or colder for up to 24 hours (HN 15:2021, item 32).
• LögfræðiReheating: core at 75°C, then serve within 2 hours (HN 15:2021, items 30 and 32).
• LögfræðiDishwasher at 60°C or more (HN 15:2021, item 17). Change frying fat when free fatty acids reach 2.2% (item 34).
• Chef Hygiene sjálfgefiðThe norm sets no plain fridge number; follow the maker’s label. Chef Hygiene aims for 2–6°C and asks for fridge checks twice a day. Control thermometers must be metrologically verified (item 24).