Italien: 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 vägledningChef Hygiene checks fridges against 4°C. Local health authorities use a cold chain of 4°C (AUSL Bologna) and 0–4°C (ATS Brianza). Older national rules, whose status is disputed since 2021, allow cooked food eaten cold and filled fresh pasta up to 10°C.
• LagQuick-frozen food: −18°C or colder in every part of the product, with short rises of up to 3°C in transport and display (D.Lgs. 110/1992, art. 4).
• Officiell vägledningHot food: 60–65°C, and below 60°C it may not be served (Regione Veneto, 2021; older decree DPR 327/1980).
• Officiell vägledningCooling: Italian and EU law only say to cool food as quickly as possible. Without a blast chiller (ATS Brianza, 2023) go from 65°C to 21°C within 2 hours, then to 5°C within 6 hours in all.
• Officiell vägledningCooling with a blast chiller (Regione Veneto, 2021): 10°C in the centre within 2 hours of cooking, then 4°C within 2 more hours.
• Officiell vägledningReheating: no law sets a number. The centre reaches 75°C (ATS Brianza); Regione Veneto says at least 70°C. Chef Hygiene warns on a reading below 75°C.
• Officiell vägledningCooking: no law sets a core temperature. Regione Veneto gives 75°C in the centre as an example.
• LagDeliveries: suppliers must keep meat at 7°C or colder, offal 3°C, poultry 4°C, mince 2°C, meat preparations 4°C, and fish near melting ice (Regulation 853/2004). Chef Hygiene checks chilled deliveries against 4°C and flags frozen ones above −15°C.
• LagFish eaten raw or almost raw: freeze at −20°C or colder for at least 24 hours, or −35°C or colder for at least 15 hours (Regulation 853/2004).