Otok Man: 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.

• Uradna navodilaChilled food at 8°C or colder. Chef Hygiene checks the fridge against 5°C, its own safer target. This is good practice: the research did not confirm the island's legal number.
• Uradna navodilaHot food at 63°C or hotter. Chef Hygiene sets no grace time below 63°C: reheat at once or throw away.
• Uradna navodilaCool cooked food as quickly as possible: into the fridge within 90 minutes is good practice.
• Uradna navodilaCooking and reheating: 75°C in the core (or 70°C for 2 minutes). This is good practice.
• Uradna navodilaFrozen food: −18°C or colder. This is standard practice.