Francija: pravila o temperaturi hrane

»Zakon« je zavezujoče pravilo. »Uradne smernice« niso zakon, vendar jih inšpektorji pričakujejo. »Chef Hygiene privzeto« je vrednost, s katero aplikacija preveri, kadar nobeno pravilo ne določa številke.

• PravoDishes prepared in advance (préparations culinaires élaborées à l’avance): +3°C or colder.
• PravoRaw poultry and meat preparations: +4°C or colder.
• PravoMinced meat and fresh fish products: +2°C or colder.
• PravoIce cream and frozen minced meat and fish: −18°C or colder. Other frozen food: −12°C or colder. Chef Hygiene aims for −18°C and flags a freezer above −15°C.
• PravoDishes served or delivered hot: +63°C or hotter.
• Uradna navodilaCooling: from +63°C to below +10°C in less than 2 hours. Annexe IV of the arrêté makes this law in collective catering. Commercial restaurants use the same numbers as good practice from the hygiene guides.
• Uradna navodilaReheating: no more than 1 hour between +10°C and the serving temperature of +63°C. This is law in collective catering and good practice from the hygiene guides in restaurants.
• Chef Hygiene privzetoFrench law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.