Irland: 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 veiledningIrish law sets no numeric temperature limits. The numbers below come from FSAI guidance. The legal duty is not to break the cold chain (Regulation 852/2004, Annex II).
• Offisiell veiledningChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
• Offisiell veiledningFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
• Offisiell veiledningCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
• Offisiell veiledningReheating: only once, to 70°C or more at the core.
• Offisiell veiledningHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
• Offisiell veiledningCooling: put cooked food in the fridge within 2 hours. If it is above 10°C at 2½ hours, serve it at once or throw it away (FSAI Safe Catering).
• Offisiell veiledningDeliveries: chilled food arrives below 5°C and frozen food at −18°C. Food you deliver to customers: chilled below 5°C, hot above 63°C.
• Offisiell veiledningSafe Catering limits: prepared chilled food for at most 2 days, counting the day it is made as Day 0, and frozen food for at most 6 months. Probe thermometers should be accurate to ±0.5°C.