San Marino: 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.

• PravoSan Marino law sets no fridge, freezer, cooking, hot-holding, cooling or reheating numbers. The decrees only say the cold chain must not be interrupted and food must be cooled as quickly as possible (DD 70/2012 Annex II; Decree 32/2005).
• Chef Hygiene privzetoChef Hygiene aims for the fridge at 4°C or colder (the maker’s label range wins) and the freezer at −18°C or colder.
• Chef Hygiene privzetoChef Hygiene uses EU good practice for cooking and reheating (core 70–75°C) and hot holding at 63°C or more. Cool food fast.
• Chef Hygiene privzetoDeliveries: chilled food at 4°C or colder, frozen food at −18°C.