Sverige: 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 veiledningFridge: the Swedish Food Agency advises 4°C, and Visita (the industry guide) gives 0 to 8°C. Above 8°C the risk rises sharply. Mince 4°C, and fresh fish fillet on ice or 2°C. A colder label wins.
• Offisiell veiledningFreezer: −18°C (guidance). Quick-frozen food may rise briefly to −15°C (LIVSFS 2006:12, § 5).
• Offisiell veiledningCooking: 70°C in the centre is the usual value in the Food Agency’s guidance and the industry guides. Visita says: if unsure, use 70°C.
• LovFish that may carry parasites: 60°C in the centre for 1 minute, or freeze it first at −20°C for 24 hours or −35°C for 15 hours (EU Regulation 853/2004).
• Offisiell veiledningHot holding: 60°C or hotter is the guide value, or 2 hours at most. Hot food held over 2 hours and under 50°C is thrown away, otherwise it is reheated to above 70°C (Visita).
• Offisiell veiledningCooling: from 60°C to 8°C within 6 hours. Visita says to measure it every time and throw the food away if it fails.
• Offisiell veiledningReheating: 70°C or hotter, as fast as possible (guidance).
• Offisiell veiledningCold buffet: under 8°C, or 2 hours at most, then throw the food away (Visita).
• Offisiell veiledningDeliveries: accept chilled food at the product’s own temperature, so 8°C for ordinary chilled food. Reject frozen food above −15°C (Visita).