Jersey: 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 food at 8°C or colder, as in the UK. Chef Hygiene checks the fridge against 5°C, its own safer target. The research treats 8°C as the rule, but did not read the new Food (Jersey) Regulations.
• LeggeHot food at 63°C or hotter, as in the UK. Chef Hygiene sets no grace time below 63°C: reheat at once or throw away.
• Linee guida ufficialiCool cooked food as quickly as possible: into the fridge within 90 minutes is good practice.
• Linee guida ufficialiCooking and reheating: 75°C in the core (or 70°C for 2 minutes). This is good practice.
• Linee guida ufficialiFrozen food: −18°C or colder. This is standard practice.