Spania: 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 food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
• LovChilled food eaten within 24 hours: up to 8°C is allowed (article 7).
• LovFrozen food: −18°C or colder (article 7).
• LovHot food held for service: 65°C or hotter (article 7).
• LovCooling: cooked food to be kept cold must reach 8°C or colder in the centre as fast as possible (article 6.8). The decree gives no time limit.
• Chef Hygiene standardChef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
• LovReheating: to 65°C or hotter in the centre, as fast as possible (article 6.9). Thaw food in the fridge (article 6.4).
• Chef Hygiene standardSpanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.