قبرس: 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 لارښوونهNo Cyprus law sets fridge, hot-holding, cooling or reheating numbers for restaurants. The numbers below come from the Public Health Services Hygiene Guide No 1 (2nd edition) and its HACCP plan for small businesses.
• رسمي لارښوونهGuide No 1: chilled food, and raw meat, poultry and fish, at 5°C or below. The small-business plan sets a critical limit of 7°C. Chef Hygiene aims for 5°C and warns above 7°C. Cakes and pastries: 8°C at most.
• قانونQuick-frozen food must be at −18°C or colder. Brief rises of up to 3°C are allowed in transport and display (Κ.Δ.Π. 80/2002, reg. 6). Guide: never refreeze; ice cream on display at −14°C or colder.
• رسمي لارښوونهGuide No 1: cook to 75°C in the centre, or 70°C for 2 minutes. Pork and burgers: 68,3°C for 15 seconds. Frying oil never above 180°C.
• رسمي لارښوونهGuide No 1: keep hot food at 60°C or more. Below 60°C is allowed once, for serving only. The small-business plan says above 63°C.
• رسمي لارښوونهGuide No 1 for food between 5°C and 60°C: under 2 hours, chill it or eat it. From 2 to 4 hours, eat it at once. Over 4 hours, throw it away.
• رسمي لارښوونهGuide No 1: cool from 60°C to 10°C within 2 hours, never over 3 hours, then keep at 5°C or below.
• رسمي لارښوونهGuide No 1: reheat to above 75°C in the centre. No time limit is given.
• رسمي لارښوونهGuide No 1: thaw in the fridge at 5°C or below, or under running drinking water at 21°C or below for at most 3 hours.