Malaysia: 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 is kept between −1°C and 10°C, and frozen food at or below −18°C (Food Hygiene Regulations 2009, reg 38). Chiller and freezer thermometers are accurate to within 1°C. Chef Hygiene aims for 5°C in the fridge as good practice, not the law.
• LovA food warmer keeps food above 60°C, and food to be served chilled is cooled as soon as possible after cooking (reg 36).
• Offisiell veiledningThe Ministry of Health's guidance (Trust MyCatering): cook and reheat meat and chicken to a core above 70°C (vegetables above 60°C), avoid reheating meat dishes where possible, don't put hot food straight into the fridge, and keep cooked food at room temperature 4 hours at most and in the fridge 3 days at most.
• Chef Hygiene standardThe law sets no cooling time: Chef Hygiene checks 10°C or colder within 4 hours, and asks for fridge checks at opening and closing. Those are our choices.