Katar: 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 leiðbeiningarChilled food below 4°C (fridges hold it at 4°C or less), frozen food at −18°C or colder (the MoPH Code 6.9.3 and 6.9.4).
• Opinberar leiðbeiningarCooking: the Code's common core times for poultry, chicken liver and minced meat are 75°C for 30 seconds, 70°C for 3 minutes or 65°C for 15 minutes, recorded for each batch; reheating to a core of at least 75°C, once only (the MoPH Code 7.2 and 7.5).
• Opinberar leiðbeiningarHot food above 64°C; hot food below 64°C for more than 2 hours is thrown away. Cooling to 5°C or colder within 2 hours (the MoPH Code 7.6.4 and 7.3).
• Opinberar leiðbeiningarFridges checked and recorded at least twice a day, freezers at least once a day; food on display checked 30 minutes after loading, then every 4 hours (cold) or every 2 hours (hot) (the MoPH Code 6.9 and 7.6).