یونان: 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.

• قانونCooked food kept cold in retail self-service must be below 4°C (Υ.Δ. 47829/2017, art. 13). The ordinance sets no fridge number for restaurants.
• رسمي لارښوونهEFET guidance: fridges at 1–5°C and chilled food at 5°C or colder. Chef Hygiene aims for 4°C and warns above 5°C. A colder label or product rule comes first.
• رسمي لارښوونهEFET guidance: freezers at −18°C or colder. Never refreeze thawed food.
• رسمي لارښوونهCook to 75°C in the centre, or 70°C for 2 minutes (EFET guidance).
• قانونHot holding equipment must keep the inside of the food above 60°C (Υ.Δ. 47829/2017, art. 11 and 13).
• رسمي لارښوونهEFET guidance for food between 5°C and 60°C: up to 2 hours, serve or chill it. From 2 to 4 hours, serve it and never chill it. Over 4 hours, throw it away. This is allowed once only, during service.
• رسمي لارښوونهEFET guidance for cooling cooked food: from 60°C to 21°C within 2 hours, then to 5°C within 2 more hours. Another table in the same guide says 60°C to 10°C within 2 hours.
• رسمي لارښوونهEFET guidance for reheating: heat chilled food to over 75°C in the centre, once only, and serve it at once.
• رسمي لارښوونهEFET guidance for deliveries: meat, mince, poultry and fish at 5°C or colder; eggs and live shellfish at 7°C or colder; frozen food at −18°C. Refuse food carried in the wrong conditions.