Irland: 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.

• Officiell vägledningIrish law sets no numeric temperature limits. The numbers below come from FSAI guidance. The legal duty is not to break the cold chain (Regulation 852/2004, Annex II).
• Officiell vägledningChilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
• Officiell vägledningFrozen food: −18°C or colder. Ice cream in service areas: −12°C.
• Officiell vägledningCooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
• Officiell vägledningReheating: only once, to 70°C or more at the core.
• Officiell vägledningHot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
• Officiell vägledningCooling: put cooked food in the fridge within 2 hours. If it is above 10°C at 2½ hours, serve it at once or throw it away (FSAI Safe Catering).
• Officiell vägledningDeliveries: chilled food arrives below 5°C and frozen food at −18°C. Food you deliver to customers: chilled below 5°C, hot above 63°C.
• Officiell vägledningSafe Catering limits: prepared chilled food for at most 2 days, counting the day it is made as Day 0, and frozen food for at most 6 months. Probe thermometers should be accurate to ±0.5°C.