برازیل: د خواړو د حرارت قواعد

“قانون” یو پابند قاعده ده. “رسمي لارښوونه” قانون نه دی، مګر تفتیش کونکي یې تمه لري. “Chef Hygiene ډیفالټ” هغه ارزښت دی چې اپلیکیشن یې په وړاندې ګوري چیرې چې هیڅ قاعده شمیره نه ورکوي.

• قانونPrepared food kept below 5°C after cooling (5°C itself is too warm); at 4°C or colder it keeps 5 days at most, labelled with its name, the day it was made and its use-by date. Frozen food at −18°C or colder. Thawing in the fridge, below 5°C (RDC 216/2004, 4.8.13–4.8.18).
• قانونCooking until every part of the food reaches at least 70°C; a lower temperature only with a time and temperature shown to be safe. Frying oil no hotter than 180°C, changed when its smell or taste changes, it foams or it smokes (RDC 216/2004, 4.8.8–4.8.11).
• قانونHot food kept above 60°C, for 6 hours at most. Cooling from 60°C to 10°C within 2 hours, then below 5°C or frozen at −18°C or colder (RDC 216/2004, 4.8.15–4.8.16).
• Chef Hygiene ډيفالټReheating: RDC 216/2004 sets no separate number, so Chef Hygiene uses its general heat rule, every part at least 70°C. São Paulo's new state rule (Portaria CVS 3/2026) asks for 75°C for cooking and reheating; we read it only in an unofficial copy, and its start may have moved to 1 February 2027 (not confirmed).
• Chef Hygiene ډيفالټChef Hygiene asks for fridge checks at opening and closing, and aims for 4°C or colder.