Belarus: 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.

• KanunEvery fridge has a temperature device; a built-in thermometer is enough, and no mercury thermometers (Resolution No. 12, p.93 and p.35).
• Chef Hygiene varsayılanChilled food: Chef Hygiene checks 4°C or colder, and writes the fridge temperatures down every day. Frozen food: −18°C or colder. Good practice: the rules we read set no number and no daily fridge journal.
• Resmi kılavuzCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
• Resmi kılavuzHot holding: 63°C or hotter. Good practice, not law.
• KanunHot soups and dishes stay on the hot plate for 3 hours at most from cooking (Resolution No. 12, p.109).
• KanunFrying fat: at most 12 hours of continuous frying or 7 fryings with breaks, checked after 6 hours, and never used once its taste, colour or smell has changed (Resolution No. 12, p.105).