سينگاپور: 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.

• قانونEvery chiller and freezer has a working thermometer. Chilled fresh meat, thawed meat and fish to be eaten raw are kept at 0 to 4°C; dairy and other products labelled to keep chilled at 7°C or colder (Food Hygiene Regulations, reg 12 and the Schedule).
• قانونFrozen meat at −12°C or colder and ice cream at −2°C or colder (the Schedule). Frozen meat is thawed only in a chiller at 0 to 4°C, labelled, used within 3 days and never refrozen. Chef Hygiene aims for −18°C or colder in freezers as good practice, not the law.
• رسمي لارښوونهSFA's advice: keep cooked food in the fridge at 4°C or colder, cook to at least 75°C for 2 minutes in the centre, keep hot food above 60°C, chill hot food to below 5°C within 4 hours, and reheat only once, to at least 75°C for 2 minutes.
• قانونReady-to-eat food should not stay between 5°C and 60°C for more than 4 hours in all (SFA's advice for everyone). For caterers this is the law, with every catered meal labelled "FOOD READY-TO-EAT ON ... CONSUME BY ..." (reg 13A and 13B).
• Chef Hygiene ډيفالټChef Hygiene asks for fridge checks at opening and closing. That is our choice: the law asks for a working thermometer, not a set number of checks.