Bielorrússia: 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.

• LeiEvery fridge has a temperature device; a built-in thermometer is enough, and no mercury thermometers (Resolution No. 12, p.93 and p.35).
• Chef Hygiene padrãoChilled food: Chef Hygiene checks 4°C or colder, and writes the fridge temperatures down every day. Frozen food: −18°C or colder. Good practice: the rules we read set no number and no daily fridge journal.
• Orientações oficiaisCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
• Orientações oficiaisHot holding: 63°C or hotter. Good practice, not law.
• LeiHot soups and dishes stay on the hot plate for 3 hours at most from cooking (Resolution No. 12, p.109).
• LeiFrying fat: at most 12 hours of continuous frying or 7 fryings with breaks, checked after 6 hours, and never used once its taste, colour or smell has changed (Resolution No. 12, p.105).