Svíþjóð: 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 leiðbeiningarFridge: the Swedish Food Agency advises 4°C, and Visita (the industry guide) gives 0 to 8°C. Above 8°C the risk rises sharply. Mince 4°C, and fresh fish fillet on ice or 2°C. A colder label wins.
• Opinberar leiðbeiningarFreezer: −18°C (guidance). Quick-frozen food may rise briefly to −15°C (LIVSFS 2006:12, § 5).
• Opinberar leiðbeiningarCooking: 70°C in the centre is the usual value in the Food Agency’s guidance and the industry guides. Visita says: if unsure, use 70°C.
• LögfræðiFish that may carry parasites: 60°C in the centre for 1 minute, or freeze it first at −20°C for 24 hours or −35°C for 15 hours (EU Regulation 853/2004).
• Opinberar leiðbeiningarHot holding: 60°C or hotter is the guide value, or 2 hours at most. Hot food held over 2 hours and under 50°C is thrown away, otherwise it is reheated to above 70°C (Visita).
• Opinberar leiðbeiningarCooling: from 60°C to 8°C within 6 hours. Visita says to measure it every time and throw the food away if it fails.
• Opinberar leiðbeiningarReheating: 70°C or hotter, as fast as possible (guidance).
• Opinberar leiðbeiningarCold buffet: under 8°C, or 2 hours at most, then throw the food away (Visita).
• Opinberar leiðbeiningarDeliveries: accept chilled food at the product’s own temperature, so 8°C for ordinary chilled food. Reject frozen food above −15°C (Visita).