Fransa: 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.

• KanunDishes prepared in advance (préparations culinaires élaborées à l’avance): +3°C or colder.
• KanunRaw poultry and meat preparations: +4°C or colder.
• KanunMinced meat and fresh fish products: +2°C or colder.
• KanunIce cream and frozen minced meat and fish: −18°C or colder. Other frozen food: −12°C or colder. Chef Hygiene aims for −18°C and flags a freezer above −15°C.
• KanunDishes served or delivered hot: +63°C or hotter.
• Resmi kılavuzCooling: from +63°C to below +10°C in less than 2 hours. Annexe IV of the arrêté makes this law in collective catering. Commercial restaurants use the same numbers as good practice from the hygiene guides.
• Resmi kılavuzReheating: no more than 1 hour between +10°C and the serving temperature of +63°C. This is law in collective catering and good practice from the hygiene guides in restaurants.
• Chef Hygiene varsayılanFrench law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.