فرانسه: 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.

• قانونDishes prepared in advance (préparations culinaires élaborées à l’avance): +3°C or colder.
• قانونRaw poultry and meat preparations: +4°C or colder.
• قانونMinced meat and fresh fish products: +2°C or colder.
• قانونIce cream and frozen minced meat and fish: −18°C or colder. Other frozen food: −12°C or colder. Chef Hygiene aims for −18°C and flags a freezer above −15°C.
• قانونDishes served or delivered hot: +63°C or hotter.
• رسمي لارښوونهCooling: from +63°C to below +10°C in less than 2 hours. Annexe IV of the arrêté makes this law in collective catering. Commercial restaurants use the same numbers as good practice from the hygiene guides.
• رسمي لارښوونهReheating: no more than 1 hour between +10°C and the serving temperature of +63°C. This is law in collective catering and good practice from the hygiene guides in restaurants.
• Chef Hygiene ډيفالټFrench law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.