Island: 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 (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
• Offisiell veiledningFrozen food (frystihitastig): −18°C or colder.
• Offisiell veiledningHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
• Offisiell veiledningCooking: core temperature above 75°C for chicken, minced meat, stews and similar dishes. Burgers and other minced meat must reach 75°C at the core.
• Offisiell veiledningReheating: above 75°C.
• Offisiell veiledningCooling: cool cooked food in shallow containers to below 10°C within 3 hours, then put it in the fridge. Leftovers are cooled the same way, then dated and frozen.
• Offisiell veiledningDefrosting: the food must never go above 4°C while thawing.
• Offisiell veiledningDeliveries: chilled 0–4°C, frozen −18°C or colder, hot food at least 60°C. Measure and record on receipt. Reykjavík’s canteen handbook: 5–7°C means complain to the supplier, above 7°C means send it back.
• Offisiell veiledningMeasure and record fridges and freezers at least once a day. Spot-check core temperatures, cooling and hot counters at least weekly. A surface thermometer cannot measure a core temperature.