Canada: 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.

• Offisiell veiledningKeep fridges at 4°C or lower and hot food at 60°C or higher (national code, with Ontario’s numbers).
• LovManitoba: hazardous food must be kept at 5°C or lower (M.R. 339/88 R).
• Offisiell veiledningKeep freezers at −18°C or lower.
• Offisiell veiledningCooking, internal temperature (Health Canada): whole poultry 82°C; poultry pieces and ground poultry 74°C; egg dishes 74°C; shellfish 74°C.
• Offisiell veiledningCooking, internal temperature (Health Canada): ground meat 71°C; pork 71°C; fish 70°C; beef, veal and lamb steaks from 63°C (medium-rare) to 77°C (well done).
• Offisiell veiledningReheating: leftovers to 74°C (Health Canada). British Columbia: 74°C within 2 hours.
• Offisiell veiledningCooling: cooked food goes from 60°C to 20°C within 2 hours, then to 4°C within another 4 hours, 6 hours in total. Quebec: 60°C to 21°C in 2 hours, then to 4°C.
• Offisiell veiledningThe danger zone for bacteria is 4°C to 60°C, where they grow fastest.
• Chef Hygiene standardChef Hygiene checks chilled deliveries at 4°C or lower and frozen food at −15°C or lower. Manitoba: chilled at 5°C or lower.