Espanha: 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 food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
• LeiChilled food eaten within 24 hours: up to 8°C is allowed (article 7).
• LeiFrozen food: −18°C or colder (article 7).
• LeiHot food held for service: 65°C or hotter (article 7).
• LeiCooling: cooked food to be kept cold must reach 8°C or colder in the centre as fast as possible (article 6.8). The decree gives no time limit.
• Chef Hygiene padrãoChef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
• LeiReheating: to 65°C or hotter in the centre, as fast as possible (article 6.9). Thaw food in the fridge (article 6.4).
• Chef Hygiene padrãoSpanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.