Mexiko: pravidlá teploty potravín

„Zákon“ je záväzné pravidlo. „Oficiálne usmernenie“ nie je zákon, ale inšpektori ho očakávajú. „Chef Hygiene predvolená hodnota“ je hodnota, ktorú aplikácia porovnáva, ak žiadne pravidlo neuvádza číslo.

• PrávoFridges keep food at 7°C at most, and cold food is served at 7°C or colder. Freezers keep food frozen (no number is set). Every fridge and freezer has a working thermometer in a visible place (NOM-251).
• PrávoCook until the inside reaches at least 63°C for fish, beef joints and eggs cracked to order, 68°C for pork joints, minced beef, pork or fish and buffet eggs, and 74°C for poultry, stuffings and sausages. Reheat to at least 74°C. Keep hot food above 60°C (NOM-251).
• PrávoDeliveries: chilled raw materials and fresh fish at 4°C or colder (live seafood 7°C), frozen food with no sign of thawing, frozen fish at −9°C or colder. Thaw in the fridge, by cooking, in a microwave or under cold running water, never at room temperature, and never refreeze. The day's leftovers may be used again only once, cooked again (NOM-251).
• Chef Hygiene predvolenéNOM-251 sets no cooling time: food spends as little time as possible at room temperature. Chef Hygiene aims for 4°C in fridges and −18°C in freezers, and suggests cooling into the fridge within 2 hours: our advice, not the law.