Irlanda: 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.

• Linee guida ufficialiIrish law sets no numeric temperature limits. The numbers below come from FSAI guidance. The legal duty is not to break the cold chain (Regulation 852/2004, Annex II).
• Linee guida ufficialiChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
• Linee guida ufficialiFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
• Linee guida ufficialiCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
• Linee guida ufficialiReheating: only once, to 70°C or more at the core.
• Linee guida ufficialiHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
• Linee guida ufficialiCooling: put cooked food in the fridge within 2 hours. If it is above 10°C at 2½ hours, serve it at once or throw it away (FSAI Safe Catering).
• Linee guida ufficialiDeliveries: chilled food arrives below 5°C and frozen food at −18°C. Food you deliver to customers: chilled below 5°C, hot above 63°C.
• Linee guida ufficialiSafe Catering limits: prepared chilled food for at most 2 days, counting the day it is made as Day 0, and frozen food for at most 6 months. Probe thermometers should be accurate to ±0.5°C.