آیسلینډ: 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 لارښوونهChilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
• رسمي لارښوونهFrozen food (frystihitastig): −18°C or colder.
• رسمي لارښوونهHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
• رسمي لارښوونهCooking: core temperature above 75°C for chicken, minced meat, stews and similar dishes. Burgers and other minced meat must reach 75°C at the core.
• رسمي لارښوونهReheating: above 75°C.
• رسمي لارښوونهCooling: cool cooked food in shallow containers to below 10°C within 3 hours, then put it in the fridge. Leftovers are cooled the same way, then dated and frozen.
• رسمي لارښوونهDefrosting: the food must never go above 4°C while thawing.
• رسمي لارښوونهDeliveries: chilled 0–4°C, frozen −18°C or colder, hot food at least 60°C. Measure and record on receipt. Reykjavík’s canteen handbook: 5–7°C means complain to the supplier, above 7°C means send it back.
• رسمي لارښوونهMeasure and record fridges and freezers at least once a day. Spot-check core temperatures, cooling and hot counters at least weekly. A surface thermometer cannot measure a core temperature.