موناکو: 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۔

• قانونChilled food has a legal maximum for each food: minced meat 2°C, offal 3°C, meat preparations 4°C, poultry and game 4°C, fresh fish and cooked shellfish 2°C, pre-prepared chilled meals 3°C, very perishable food 4°C, other perishable food 8°C (AM 2017-102, Annex I).
• قانونFrozen: ice cream, minced meat and fish products at −18°C. Other frozen food at −12°C (AM 2017-102, Annex I). Chef Hygiene checks −18°C for all.
• قانونHot food must be kept at 63°C or more (AM 2017-102, Annex I).
• قانونCooling: the core must not stay between 63°C and 10°C for more than 2 hours. Then store at 0 to 3°C (AM 2017-102, Annex IV, point 1).
• قانونReheating: no more than 1 hour between 10°C and serving temperature, never below 63°C, and eat it the same day (AM 2017-102, Annex IV, point 3).
• قانونCold dishes are kept at 0 to 3°C. They may be out of the cold at most 2 hours before serving, if at 10°C or less. Chilled pre-prepared dishes keep at most 3 days after production without a shelf-life study, with a use-by date on each pack (AM 2017-102, Annex IV, points 2 and 4).
• سرکاری رہنمائیCooking: Monaco law gives no core temperature for normal kitchens. Chef Hygiene checks 70°C for 2 minutes. The operator should justify the figure in the HACCP plan.