فن لینڈ: کھانے کے درجہ حرارت کے اصول

“قانون” ایک پابند اصول ہے۔ “سرکاری رہنمائی” قانون نہیں ہے، لیکن انسپکٹرز اس کی توقع کرتے ہیں۔ “Chef Hygiene ڈیفالٹ” ایک ایسی قدر ہے جس کے خلاف ایپ چیک کرتی ہے جہاں کوئی اصول نمبر نہیں دیتا ہے۔

• قانونFridge: other perishable food, raw meat and cooked dishes at 6°C or colder. Minced meat 4°C. Fresh packed, cold-smoked and thawed raw fish and cooked shellfish at 0 to 3°C (decree 318/2021, § 23).
• قانونFreezer: −18°C. A short rise to −15°C is allowed for food sold frozen (decree 818/2012, § 9). Food you freeze yourself should be used within 2 months (guidance).
• سرکاری رہنمائیCooking: over 70°C in the centre, and over 75°C for poultry. Cook minced and cut meat right through. There is no legal figure.
• قانونHot holding: 60°C or hotter, and put the food out once only (decree 318/2021, § 23).
• قانونCooling: start at once and reach the storage temperature (6°C, mince 4°C, fish 3°C) within 4 hours (decree 318/2021, § 23).
• سرکاری رہنمائیReheating: over 70°C throughout, and pass quickly through 6 to 60°C (guidance).
• قانونCold display: up to 12°C for at most 4 hours, once only (decree 318/2021, § 23).
• قانونDeliveries: the food keeps its own storage temperature, and mixed chilled loads must be 6°C or colder. Food sent to customers must be chilled at 6°C or colder, or hot at 60°C or more.
• قانونRaw fish for eating raw: freeze at −20°C for 24 hours or −35°C for 15 hours, unless exempt (EU Regulation 853/2004).