Estonia: 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.

• LeggeEstonian law sets no restaurant fridge, hot-holding, cooling, cooking or reheating numbers. Food Act § 26 sends hygiene to EU Regulations 852/2004 and 853/2004. Your own-check plan is the legal duty.
• Linee guida ufficialiChilled storage at 2–6°C (PTA catering guide, model plan). The maker’s label range wins. Chef Hygiene aims for 5°C or colder.
• Linee guida ufficialiFrozen food at −18°C or colder (PTA guide). Quick-frozen food must be at −18°C (EU Regulation 37/2005).
• Linee guida ufficialiCooking: meat core at 75°C or more, measured for 2 minutes (PTA guide, example limit).
• Linee guida ufficialiHot holding: not below 63°C and not longer than 2 hours. Hot food sent out of the kitchen stays at 63°C or more (PTA guide).
• Linee guida ufficialiCooling: the food must be 5°C or colder after 2 hours (PTA guide, example limit).
• Linee guida ufficialiReheating: core at 75°C or more (PTA guide, example).
• Linee guida ufficialiDeep-fry oil below 175°C (PTA guide, example limit). Check the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C).