Francia: 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.

• LeggeDishes prepared in advance (préparations culinaires élaborées à l’avance): +3°C or colder.
• LeggeRaw poultry and meat preparations: +4°C or colder.
• LeggeMinced meat and fresh fish products: +2°C or colder.
• LeggeIce cream and frozen minced meat and fish: −18°C or colder. Other frozen food: −12°C or colder. Chef Hygiene aims for −18°C and flags a freezer above −15°C.
• LeggeDishes served or delivered hot: +63°C or hotter.
• Linee guida ufficialiCooling: from +63°C to below +10°C in less than 2 hours. Annexe IV of the arrêté makes this law in collective catering. Commercial restaurants use the same numbers as good practice from the hygiene guides.
• Linee guida ufficialiReheating: no more than 1 hour between +10°C and the serving temperature of +63°C. This is law in collective catering and good practice from the hygiene guides in restaurants.
• Chef Hygiene predefinitoFrench law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.