Islandija: 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 (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
• Uradna navodilaFrozen food (frystihitastig): −18°C or colder.
• Uradna navodilaHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
• Uradna navodilaCooking: core temperature above 75°C for chicken, minced meat, stews and similar dishes. Burgers and other minced meat must reach 75°C at the core.
• Uradna navodilaReheating: above 75°C.
• Uradna navodilaCooling: cool cooked food in shallow containers to below 10°C within 3 hours, then put it in the fridge. Leftovers are cooled the same way, then dated and frozen.
• Uradna navodilaDefrosting: the food must never go above 4°C while thawing.
• Uradna navodilaDeliveries: chilled 0–4°C, frozen −18°C or colder, hot food at least 60°C. Measure and record on receipt. Reykjavík’s canteen handbook: 5–7°C means complain to the supplier, above 7°C means send it back.
• Uradna navodilaMeasure and record fridges and freezers at least once a day. Spot-check core temperatures, cooling and hot counters at least weekly. A surface thermometer cannot measure a core temperature.