Belarus: 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.

• LovEvery fridge has a temperature device; a built-in thermometer is enough, and no mercury thermometers (Resolution No. 12, p.93 and p.35).
• Chef Hygiene standardChilled food: Chef Hygiene checks 4°C or colder, and writes the fridge temperatures down every day. Frozen food: −18°C or colder. Good practice: the rules we read set no number and no daily fridge journal.
• Offisiell veiledningCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
• Offisiell veiledningHot holding: 63°C or hotter. Good practice, not law.
• LovHot soups and dishes stay on the hot plate for 3 hours at most from cooking (Resolution No. 12, p.109).
• LovFrying fat: at most 12 hours of continuous frying or 7 fryings with breaks, checked after 6 hours, and never used once its taste, colour or smell has changed (Resolution No. 12, p.105).