پورتګال: 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: 0 to 5°C (ASAE guidance). The AHRESP code says 0 to 4°C. A product’s label or its own law comes first, for example for minced meat and fresh fish. Chef Hygiene aims for 4°C.
• رسمي لارښوونهFrozen food: −18°C or colder (ASAE guidance).
• رسمي لارښوونهHot food ready to serve: 60°C or hotter (ASAE). The AHRESP code says 65°C or hotter, and cooked food below 65°C for more than 2 hours is thrown away. Chef Hygiene checks against 65°C.
• رسمي لارښوونهCooling: ASAE says as fast as possible, using a blast chiller, small portions and shallow trays. The AHRESP code says down to 5°C within 2 hours.
• رسمي لارښوونهReheating: the AHRESP code says 65°C in the centre, once only. Portuguese law and ASAE give no reheating number.
• Chef Hygiene ډيفالټPortuguese law sets no cooking temperature. The AHRESP code says 65°C in the centre. Chef Hygiene checks against 75°C, or 70°C for 2 minutes.
• رسمي لارښوونهThaw in the fridge, in thawing equipment, in the microwave just before cooking, or during cooking. Never thaw at room temperature (ASAE).
• قانونFrying oil: never above 180°C, and oil with more than 25% polar compounds may not be used (Portaria 1135/95). ASAE advises frying at 160 to 175°C.