San Marínó: 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.

• LögfræðiSan Marino law sets no fridge, freezer, cooking, hot-holding, cooling or reheating numbers. The decrees only say the cold chain must not be interrupted and food must be cooled as quickly as possible (DD 70/2012 Annex II; Decree 32/2005).
• Chef Hygiene sjálfgefiðChef Hygiene aims for the fridge at 4°C or colder (the maker’s label range wins) and the freezer at −18°C or colder.
• Chef Hygiene sjálfgefiðChef Hygiene uses EU good practice for cooking and reheating (core 70–75°C) and hot holding at 63°C or more. Cool food fast.
• Chef Hygiene sjálfgefiðDeliveries: chilled food at 4°C or colder, frozen food at −18°C.