Island: 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 vägledningChilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
• Officiell vägledningFrozen food (frystihitastig): −18°C or colder.
• Officiell vägledningHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
• Officiell vägledningCooking: 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.
• Officiell vägledningReheating: above 75°C.
• Officiell vägledningCooling: 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.
• Officiell vägledningDefrosting: the food must never go above 4°C while thawing.
• Officiell vägledningDeliveries: 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.
• Officiell vägledningMeasure 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.