San Marino: 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.

• LovSan Marino law sets no fridge, freezer, cooking, hot-holding, cooling or reheating numbers. The decrees only say the cold chain must not be interrupted and food must be cooled as quickly as possible (DD 70/2012 Annex II; Decree 32/2005).
• Chef Hygiene standardChef Hygiene aims for the fridge at 4°C or colder (the maker’s label range wins) and the freezer at −18°C or colder.
• Chef Hygiene standardChef Hygiene uses EU good practice for cooking and reheating (core 70–75°C) and hot holding at 63°C or more. Cool food fast.
• Chef Hygiene standardDeliveries: chilled food at 4°C or colder, frozen food at −18°C.