Malta: 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.

• LagFood that can grow germs must not be kept above 8°C (S.L. 449.55, reg. 3).
• LagMTA licence standards: fish and meat at 0–3°C in every licensed restaurant, snack bar and kiosk. Vegetables, eggs and cooked food at 2–10°C. Thawing never above 10°C (S.L. 409.15).
• LagQuick-frozen food must be at −18°C or colder. It may rise briefly to −15°C in transport (S.L. 449.33, regs 5 and 6). The MTA standard for kitchens is also −18°C.
• LagHot food must be kept at 63°C or more. Food on display for under 2 hours that was not displayed before is a defence (S.L. 449.55, reg. 6). Chef Hygiene checks hot holding against 65°C, the MTA figure.
• LagMTA licence standards: buffet hot food and hot display counters at 65°C or more. Buffet cold food at 10°C or less (S.L. 409.15).
• LagCool cooked food as quickly as possible. The regulations give no time (S.L. 449.55, reg. 8). The public health booklet (HPDP, 2025) advises small shallow containers and no more than 1 hour out of the fridge.
• LagReheat food to a core temperature of at least 70°C, or higher if the food needs it (S.L. 449.55, reg. 10). The HPDP 2025 booklet advises 75°C.
• Officiell vägledningThe HPDP 2025 booklet advises cooking to 75°C, chilled food at 5°C or below and leftovers eaten within 2 days. This is public advice, not law.