Andorra: regole sulla temperatura degli alimenti

“Legge” è una norma vincolante. “Linee guida ufficiali” non sono legge, ma gli ispettori se le aspettano. “Chef Hygiene predefinito” è un valore che l’app controlla quando nessuna norma fornisce un numero.

• LeggeChilled prepared dishes must be kept at 3°C or colder, and for at most 6 days (2000 regulation, art. 23).
• LeggeHot food must be kept at 65°C or more. Hot-held prepared dishes must be eaten the same day (2000 regulation, art. 21).
• LeggeCooling: bring the core to 10°C as fast as possible, preferably within 2 hours (2000 regulation, art. 22).
• LeggeReheating: 65°C throughout in under 1 hour (2000 regulation, art. 25).
• LeggeFrozen food: −18°C or colder (2000 regulation, art. 24).
• Chef Hygiene predefinitoAndorra gives no general fridge number in law. Chef Hygiene checks 4°C for other chilled food, an EU-style good practice figure.
• Linee guida ufficialiCooking: the guidance gives meat a core of 75°C, or 70°C held for 2 minutes. This is guidance, not law.