Andorra: regler for mattemperatur

«Lov» er en bindende regel. «Offisiell veiledning» er ikke lov, men inspektører forventer det. «Chef Hygiene standard» er en verdi appen sjekker mot der ingen regel oppgir et tall.

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