Noruega: 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.

• LeiFridge: perishable food at 4°C or lower, unless the label says otherwise (hygiene regulation, § 12).
• Orientações oficiaisFresh fish: keep it on ice, as near 0°C as possible, preferably 2°C or lower (Mattilsynet fish rules).
• Orientações oficiaisFreezer: −18°C. Mattilsynet advises this for your own freezers. For food sold as deep-frozen it is law, with up to 3°C more allowed in local transport and final sale.
• Orientações oficiaisCooking: 75°C in the centre can be enough (Smilefjes guide). Cook poultry and minced meat right through, and sear whole cuts well on the outside.
• LeiHot holding: 60°C or hotter (hygiene regulation, § 13). Lower is allowed only in transport and serving to the guest if there is no health risk.
• Orientações oficiaisCooling: from 60°C to 10°C within 2 hours, then into the 4°C fridge (Smilefjes guide, a guide rule). The law says as quickly as possible.
• Orientações oficiaisReheating: to over 70°C, then hold above 60°C (Mattilsynet). There is no legal figure.
• LeiDeliveries: chilled food at 4°C or the label’s temperature (law). Reject frozen food above −15°C. Hot food should arrive at 60°C or more (guidance).
• Orientações oficiaisThawing: in the fridge, with no part of the food above 10°C (Smilefjes guide).