Estland: 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.

• LovEstonian law sets no restaurant fridge, hot-holding, cooling, cooking or reheating numbers. Food Act § 26 sends hygiene to EU Regulations 852/2004 and 853/2004. Your own-check plan is the legal duty.
• Offisiell veiledningChilled storage at 2–6°C (PTA catering guide, model plan). The maker’s label range wins. Chef Hygiene aims for 5°C or colder.
• Offisiell veiledningFrozen food at −18°C or colder (PTA guide). Quick-frozen food must be at −18°C (EU Regulation 37/2005).
• Offisiell veiledningCooking: meat core at 75°C or more, measured for 2 minutes (PTA guide, example limit).
• Offisiell veiledningHot holding: not below 63°C and not longer than 2 hours. Hot food sent out of the kitchen stays at 63°C or more (PTA guide).
• Offisiell veiledningCooling: the food must be 5°C or colder after 2 hours (PTA guide, example limit).
• Offisiell veiledningReheating: core at 75°C or more (PTA guide, example).
• Offisiell veiledningDeep-fry oil below 175°C (PTA guide, example limit). Check the thermometer in iced water (−1 to +1°C) and boiling water (99–101°C).