Guernsey: 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 veiledningChilled food at 8°C or colder. Chef Hygiene checks the fridge against 5°C, its own safer target. This is good practice: the research did not confirm a number in Guernsey law.
• Offisiell veiledningHot food at 63°C or hotter. Chef Hygiene sets no grace time below 63°C: reheat at once or throw away.
• Offisiell veiledningCool cooked food as quickly as possible: into the fridge within 90 minutes is good practice.
• Offisiell veiledningCooking and reheating: 75°C in the core (or 70°C for 2 minutes). This is good practice.
• Offisiell veiledningFrozen food: −18°C or colder. This is standard practice.