کاناډا: 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.

• رسمي لارښوونهKeep fridges at 4°C or lower and hot food at 60°C or higher (national code, with Ontario’s numbers).
• قانونManitoba: hazardous food must be kept at 5°C or lower (M.R. 339/88 R).
• رسمي لارښوونهKeep freezers at −18°C or lower.
• رسمي لارښوونهCooking, internal temperature (Health Canada): whole poultry 82°C; poultry pieces and ground poultry 74°C; egg dishes 74°C; shellfish 74°C.
• رسمي لارښوونهCooking, internal temperature (Health Canada): ground meat 71°C; pork 71°C; fish 70°C; beef, veal and lamb steaks from 63°C (medium-rare) to 77°C (well done).
• رسمي لارښوونهReheating: leftovers to 74°C (Health Canada). British Columbia: 74°C within 2 hours.
• رسمي لارښوونهCooling: cooked food goes from 60°C to 20°C within 2 hours, then to 4°C within another 4 hours, 6 hours in total. Quebec: 60°C to 21°C in 2 hours, then to 4°C.
• رسمي لارښوونهThe danger zone for bacteria is 4°C to 60°C, where they grow fastest.
• Chef Hygiene ډيفالټChef Hygiene checks chilled deliveries at 4°C or lower and frozen food at −15°C or lower. Manitoba: chilled at 5°C or lower.