Andorra: regras de temperatura dos alimentos

“Lei” é uma regra vinculativa. “Orientação oficial” não é lei, mas os inspetores esperam que seja. “Chef Hygiene padrão” é um valor que o aplicativo verifica quando nenhuma regra fornece um número.

• LeiChilled prepared dishes must be kept at 3°C or colder, and for at most 6 days (2000 regulation, art. 23).
• LeiHot food must be kept at 65°C or more. Hot-held prepared dishes must be eaten the same day (2000 regulation, art. 21).
• LeiCooling: bring the core to 10°C as fast as possible, preferably within 2 hours (2000 regulation, art. 22).
• LeiReheating: 65°C throughout in under 1 hour (2000 regulation, art. 25).
• LeiFrozen food: −18°C or colder (2000 regulation, art. 24).
• Chef Hygiene padrãoAndorra gives no general fridge number in law. Chef Hygiene checks 4°C for other chilled food, an EU-style good practice figure.
• Orientações oficiaisCooking: the guidance gives meat a core of 75°C, or 70°C held for 2 minutes. This is guidance, not law.