Brasil: 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.

• LeiPrepared food kept below 5°C after cooling (5°C itself is too warm); at 4°C or colder it keeps 5 days at most, labelled with its name, the day it was made and its use-by date. Frozen food at −18°C or colder. Thawing in the fridge, below 5°C (RDC 216/2004, 4.8.13–4.8.18).
• LeiCooking until every part of the food reaches at least 70°C; a lower temperature only with a time and temperature shown to be safe. Frying oil no hotter than 180°C, changed when its smell or taste changes, it foams or it smokes (RDC 216/2004, 4.8.8–4.8.11).
• LeiHot food kept above 60°C, for 6 hours at most. Cooling from 60°C to 10°C within 2 hours, then below 5°C or frozen at −18°C or colder (RDC 216/2004, 4.8.15–4.8.16).
• Chef Hygiene padrãoReheating: RDC 216/2004 sets no separate number, so Chef Hygiene uses its general heat rule, every part at least 70°C. São Paulo's new state rule (Portaria CVS 3/2026) asks for 75°C for cooking and reheating; we read it only in an unofficial copy, and its start may have moved to 1 February 2027 (not confirmed).
• Chef Hygiene padrãoChef Hygiene asks for fridge checks at opening and closing, and aims for 4°C or colder.