ایټالیه: 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 لارښوونهChef Hygiene checks fridges against 4°C. Local health authorities use a cold chain of 4°C (AUSL Bologna) and 0–4°C (ATS Brianza). Older national rules, whose status is disputed since 2021, allow cooked food eaten cold and filled fresh pasta up to 10°C.
• قانونQuick-frozen food: −18°C or colder in every part of the product, with short rises of up to 3°C in transport and display (D.Lgs. 110/1992, art. 4).
• رسمي لارښوونهHot food: 60–65°C, and below 60°C it may not be served (Regione Veneto, 2021; older decree DPR 327/1980).
• رسمي لارښوونهCooling: Italian and EU law only say to cool food as quickly as possible. Without a blast chiller (ATS Brianza, 2023) go from 65°C to 21°C within 2 hours, then to 5°C within 6 hours in all.
• رسمي لارښوونهCooling with a blast chiller (Regione Veneto, 2021): 10°C in the centre within 2 hours of cooking, then 4°C within 2 more hours.
• رسمي لارښوونهReheating: no law sets a number. The centre reaches 75°C (ATS Brianza); Regione Veneto says at least 70°C. Chef Hygiene warns on a reading below 75°C.
• رسمي لارښوونهCooking: no law sets a core temperature. Regione Veneto gives 75°C in the centre as an example.
• قانونDeliveries: suppliers must keep meat at 7°C or colder, offal 3°C, poultry 4°C, mince 2°C, meat preparations 4°C, and fish near melting ice (Regulation 853/2004). Chef Hygiene checks chilled deliveries against 4°C and flags frozen ones above −15°C.
• قانونFish eaten raw or almost raw: freeze at −20°C or colder for at least 24 hours, or −35°C or colder for at least 15 hours (Regulation 853/2004).