Andorra: yiyecek sıcaklığı kuralları

“Kanun”, bağlayıcı bir kuraldır. “Resmi kılavuz” kanun değildir, ancak denetçiler bunu bekler. “Chef Hygiene varsayılan”, hiçbir kuralın sayı vermediği durumlarda uygulamanın kontrol ettiği bir değerdir.

• KanunChilled prepared dishes must be kept at 3°C or colder, and for at most 6 days (2000 regulation, art. 23).
• KanunHot food must be kept at 65°C or more. Hot-held prepared dishes must be eaten the same day (2000 regulation, art. 21).
• KanunCooling: bring the core to 10°C as fast as possible, preferably within 2 hours (2000 regulation, art. 22).
• KanunReheating: 65°C throughout in under 1 hour (2000 regulation, art. 25).
• KanunFrozen food: −18°C or colder (2000 regulation, art. 24).
• Chef Hygiene varsayılanAndorra gives no general fridge number in law. Chef Hygiene checks 4°C for other chilled food, an EU-style good practice figure.
• Resmi kılavuzCooking: the guidance gives meat a core of 75°C, or 70°C held for 2 minutes. This is guidance, not law.