Tyrkland: 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.

• LögfræðiThe law asks you to keep the cold chain and to control and record temperatures (Food Hygiene Regulation). It gives no numbers for a restaurant.
• Chef Hygiene sjálfgefiðChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
• Opinberar leiðbeiningarCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
• Opinberar leiðbeiningarHot holding: 63°C or hotter. Good practice, not law.
• Opinberar leiðbeiningarCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
• Opinberar leiðbeiningarReheating: core 75°C. Good practice, not law.