Spanien: regler för mattemperatur

”Lag” är en bindande regel. ”Officiell vägledning” är inte lag, men inspektörer förväntar sig det. ”Chef Hygiene standard” är ett värde som appen kontrollerar mot där ingen regel anger ett nummer.

• LagChilled food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
• LagChilled food eaten within 24 hours: up to 8°C is allowed (article 7).
• LagFrozen food: −18°C or colder (article 7).
• LagHot food held for service: 65°C or hotter (article 7).
• LagCooling: cooked food to be kept cold must reach 8°C or colder in the centre as fast as possible (article 6.8). The decree gives no time limit.
• Chef Hygiene standardChef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
• LagReheating: to 65°C or hotter in the centre, as fast as possible (article 6.9). Thaw food in the fridge (article 6.4).
• Chef Hygiene standardSpanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.