Moldóva: 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.

• LögfræðiRaw animal-origin food: 0 to +4°C. Vegetables, fruit and greens: +2 to +6°C. Cooled dishes: +4°C or colder, kept for at most 5 days (HG 206/2023, annex 5, points 2 and 42).
• LögfræðiFrozen food: −18°C or colder. Frozen prepared products are monitored (HG 206/2023, annex 5, points 43 and 50).
• LögfræðiSelf-service: cold food below +4°C and hot food above +60°C (HG 206/2023, annex 5, point 66).
• LögfræðiReheating: the centre must reach at least +75°C. Leftovers are never reheated or re-chilled (HG 206/2023, annex 5, points 64 and 65).
• LögfræðiThawing: in the fridge at 0 to +4°C, or in running water up to +21°C for at most 4 hours, or in a microwave. Thawed prepared products stay at +4°C for at most 24 hours, with no refreezing (HG 206/2023, annex 5, points 49 and 51).
• LögfræðiEvery cold space needs a thermometer, and its accuracy is checked at least once a year (HG 206/2023, annex 5, points 54 and 55).
• Chef Hygiene sjálfgefiðCooking and cooling: the law gives no core temperature or cooling time. Chef Hygiene checks 75°C in the core, and cooling from 60°C to 10°C within 2 hours, then to +4°C.